20-Min Beef Osso Buco
Tender braised beef shanks in a bright tomato-wine sauce with aromatic vegetables. This shortcut version trades the classical 3-hour braise for a high-heat sear and quick simmer—still silky, still stunning.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 2 pieces (1 lb total) beef shanks (cross-cut, ~2 inches thick)
- 1 can (14.5 oz) canned crushed tomatoes
- ¾ cup dry white wine
- 1 medium carrot
- 1 stalk celery stalk
- ½ cup beef stock
- 1 whole lemon (zested + juiced)
Instructions
- 1
Chop carrot and celery into 1/2-inch chunks. Pat beef shanks dry with paper towels.
- 2
Heat oil in a heavy skillet over medium-high until it shimmers, ~90 seconds.
- 3
Sear shanks 2 minutes per side without moving. They should be deeply browned on both sides.
- 4
Add carrot, celery, and garlic. Stir for 1 minute until fragrant.
- 5
Pour in wine and stock, then add tomatoes. Scrape the pan bottom. Cover and simmer 12 minutes.
- 6
Stir in lemon zest and juice. Season with salt and pepper. Serve in shallow bowls with pan sauce.
Tools you’ll need
- 12-inch heavy skillet or Dutch oven
- paper towels
- cutting board and knife
- wooden spoon or spatula
- lid or aluminum foil
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