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Osso Buco-Style Braised Beef Shanks

Osso Buco-Style Braised Beef Shanks reads umami 8.8, richness 7.3 and salinity 4.3 on Palate's 0–10 flavor X-ray — a Italian main, about 3 hr 19 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.4 / 10
• Sweet & Fruity — 3.3 / 10
• Sour & Bright — 4.1 / 10
• Bitter & Earthy — 1.6 / 10
• Rich & Fat — 7.7 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Umami 8.8 · Richness 7.3 · Salinity 4.3 · Allium 3.9 · Citrus 3.4 · Sweetness 2.7 · Sourness 2.3 · Fruity 2.2 · Funk & Ferment 1.8 · Floral 1.6 · Herbaceous 1.5 · Earthy 1.4 · Nutty 1.4 · Bitterness 1.3 · Warm Spice 1.2

What's in it (16)

• boneless beef short ribs — 1588 g
• salt — 7 g
• freshly ground black pepper — 3 g
• all-purpose flour — 60 g
• olive oil — 41 g
• yellow onion — 110 g
• carrots — 120 g
• celery — 80 g
• garlic — 12 g
• tomato paste — 30 g
• dry white wine — 237 g
• beef broth — 473 g
• tomatoes — 411 g
• bay — 2 g
• lemon zest — 5 g
• flat-leaf parsley — 15 g

Time & effort: about 3 hr 19 min · effort: involved

Nutrition (per 100 g, engine-estimated): 210.4 kcal, 15.4 g protein, 13.4 g fat, 5.9 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Season shanks all over with 1 tsp of the salt and 1/4 tsp of the pepper, then dredge in the flour, shaking off excess. Heat 2 tbsp olive oil in a large Dutch oven over high heat. Sear shanks until deeply browned on both sides, 4-5 minutes per side; transfer to a plate.
2. Reduce heat to medium, add the remaining 1 tbsp olive oil, onion, carrots, and celery to the pot, and sauté until softened and lightly golden, 6-8 minutes.
3. Add 3 cloves of the minced garlic and the tomato paste; cook, stirring constantly, until the paste darkens and smells toasty, 1-2 minutes.
4. Pour in the white wine, scraping up the browned bits from the bottom of the pot; simmer until reduced by about half, 3-4 minutes.
5. Stir in the beef broth, crushed tomatoes, bay leaves, and the remaining 1/2 tsp salt and 1/4 tsp pepper. Return the shanks to the pot, nestling them into the liquid so it comes about two-thirds up the sides.
6. Bring to a simmer, cover, and transfer to a 325 F oven (or keep covered on the stovetop over low heat). Braise until the meat is fall-off-the-bone tender and pulls apart easily with a fork, 2 1/2 to 3 hours, turning the shanks once halfway through.
7. Transfer the shanks to a platter and discard the bay leaves. Skim excess fat from the surface of the sauce, then simmer it uncovered over medium-high heat until thickened enough to coat the back of a spoon, 8-10 minutes.
8. Stir together the lemon zest, parsley, and the remaining 1 clove minced garlic in a small bowl to make the gremolata.
9. Return the shanks to the sauce and warm through, 2-3 minutes. Spoon the sauce generously over the shanks, sprinkle with the gremolata, and serve.

Dishes with a similar flavor shape

• Albóndigas en Salsa — Spanish
• Ragù Bolognese (Tagliatelle al Ragù) — Italian
• Classic Beef Bolognese with Tagliatelle — Italian
• Ossobuco alla Milanese — Italian
• Moelas Guisadas — Portuguese

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.