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Recipe details

Osso Buco with Carrot

EN RU

A flour-dusted beef osso buco braised with carrot, onion, tomato, stock, and red wine until tender, with the bone left intact. A dinner idea with ingredients and cooking steps in one place.

≈ 125 kcal/100 g · ≈ 291 kcal/serving

58 minMediumItalian

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

beef shank cross-cut / osso buco1 pcs · about 10 oz, 1 1/2 inches thick
carrot, sliced90 g
yellow onion, diced75 g
garlic clove, minced1 pcs
crushed tomatoes120 g
low-sodium beef stock120 ml
dry red wine30 ml
olive oil15 ml
all-purpose flour20 g
kosher salt1.5 g
black pepper0.3 g

Cookware and utensils

Dutch oven
tongs
chef’s knife
cutting board
measuring spoons

Directions

01
Season the shank with salt and pepper
Products
beef shank cross-cut / osso buco — 1 pcs · about 10 oz, 1 1/2 inches thick; kosher salt — 1.5 g; black pepper — 0.3 g; all-purpose flour — 20 g
Action
Coat
Time
1 min
Temperature
Room temperature
02
coat it with flour
Products
beef shank cross-cut / osso buco — 1 pcs · about 10 oz, 1 1/2 inches thick; kosher salt — 1.5 g; black pepper — 0.3 g; all-purpose flour — 20 g
Action
Coat
Time
1 min
Temperature
Room temperature
03
Heat the olive oil in the Dutch oven over medium-high heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
04
Brown the shank on both sides with tongs.
Products
beef shank cross-cut / osso buco — 1 pcs · about 10 oz, 1 1/2 inches thick
Action
Brown
Time
6 min
Temperature
Medium-high heat
05
Cook the onion and carrot in the same pot until the onion softens.
Products
yellow onion, diced — 75 g; carrot, sliced — 90 g
Action
Sauté
Time
5 min
Temperature
Medium heat
06
Stir the garlic into the vegetables.
Products
garlic clove, minced — 1 pcs
Action
Stir
Time
1 min
Temperature
Medium heat
07
Pour the wine into the pot and scrape up the browned bits.
Products
dry red wine — 30 ml
Action
Deglaze
Time
2 min
Temperature
Simmering
08
Add the tomatoes and stock to the pot.
Products
crushed tomatoes — 120 g; beef shank cross-cut / osso buco — 120 ml
Action
Add
Time
1 min
Temperature
Medium heat
09
Return the shank to the pot and cover it.
Products
beef shank cross-cut / osso buco — 1 pcs · about 10 oz, 1 1/2 inches thick
Action
Cover
Time
1 min
Temperature
Simmering
10
Braise the shank until the meat is tender and reaches at least 160°F/71°C internally.
Products
beef shank cross-cut / osso buco — 1 pcs · about 10 oz, 1 1/2 inches thick
Action
Braise
Time
38 min
Temperature
Low simmer; internal temperature at least 160°F/71°C
11
Serve the shank with the sauce and carrot.
Products
beef shank cross-cut / osso buco — 1 pcs · about 10 oz, 1 1/2 inches thick; carrot, sliced — 90 g
Action
Serve
Time
1 min
Temperature
Hot

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