Osso Bucco (Braised Beef Shanks Recipe) (2024)

FAQs

What is the difference between Osso Bucco and beef shank? ›

Osso Bucco is from a beef shank which is a cross-cut of meat that comes from the lower leg of the cow. Beef Osso Busso also contains a bone with marrow in the center. While you can make Osso Bucco with either veal or beef, it is more common to use beef because it is widely available and less expensive than veal.

Shank is best cooked using slow and moist cooking methods to tenderize the meat and bring out its flavors. Some popular cooking methods include braising, slow roasting, or using a slow cooker. These techniques allow the meat to become tender and develop a rich, flavorful gravy or sauce.

Cook on low for 8 – 10 hours or high for 3 – 5 hours, or until fork tender. Be careful not to overcook them! See the next section. Instant Pot: For those days when you're short on time, the Instant Pot can tenderize a beef shank in a fraction of the time it takes in the oven or crockpot.

It is also most popularly braised and slow cooked to take advantage of its high fat and collagen content.

This was essentially once a peasant dish that has become so popular that veal shank is now incredibly expensive. In North America and in Britain, it's expensive, and hard to find. Even in Italy, veal shank is so expensive now that butchers have come up with a substitute.

Beef Osso Buco uses Cross Cut Shanks for a traditional Italian dish topped with fresh parsley, garlic and orange zest.

The initial searing of the meat is essential to the outcome of the dish — take care not to let the pieces touch in the pan while they are browning. Contrary to popular belief, you can overcook veal shanks, so pay careful attention to the final half-hour of cooking.

Braising is a classic cooking technique. Typically it involves searing off meat then adding aromatics and a braising liquid (like wine and/or stock) then slowing cooking it, covered, in a low oven until the meat is very tender.

If your beef shank is chewy, it's undercooked. Period. Whatever the amount of time is, even if it seems like a lot to you, it's not enough. Overcooking will cause meat cuts with a lot of connective tissue (like shank) to dry, and even fall apart because it is too tender.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

Is there another name for beef shank? ›

The shank cross cut is the only real cut, but it goes by different names. These include the beef fore shank and the beef Osso Bucco cut. Shank meat is generally cut horizontally in thin slices. The cut resembles a steak with a leg bone circle.

Add stock or water halfway up the meat you're braising and bring to a boil, then immediately lower to a simmer. Once it's simmering, you can add in aromatics. Cover and keep it at a low simmer on the stovetop or in the oven at 350 degrees F. Cooking low and slow breaks down the tough meat so it's tender and delicious.

Beef shank is best for slow-cooking methods like braising or stewing. Its rich flavor makes it perfect for osso buco or hearty soups and stews.

The internal temperature when the shank starts to really soften will likely be between 200-205 degrees F, but it could go up to 210 degrees F before it feels tender enough. Use an internal thermometer to check temperatures, but also to test for tenderness.

Although other tough cuts braise nicely, chuck roast is the most affordable, and widely available which makes it the perfect substitute. You might even look for a bone-in chuck roast to stand in for the shank if you want to get the additional flavor and nutritional value that comes from bone-in cuts.

If veal shank is unavailable or out of your budget, substitute short ribs or nice meaty oxtails for a less expensive dish that will be every bit as delicious!

The obvious substitute would be beef shanks. A quick google for "osso bucco beef shanks" will give you all sorts of recipes. Veal shank is traditionally the cut for Osso Bucco, and gives the best result. Beef Shank can be substituted for Veal, but it will be much different in flavor and texture than veal.

The shank cross cut is the only real cut, but it goes by different names. These include the beef fore shank and the beef Osso Bucco cut. Shank meat is generally cut horizontally in thin slices. The cut resembles a steak with a leg bone circle.