Beef Osso Buco

Beef Osso Buco

Prep Time: 15 mins

Cook Time: 3 hours 30 mins

Total Time: 3 hours 45 mins

Equipment: Dutch oven, Stove, Oven

Servings: 4


  • 4 Ounces of Uncured Pancetta, diced
  • 2 1/2 – 3 lbs of Beef Shanks cut for Osso Buco and tied with butcher twine
  • 2 Tbsp of Spicelopedia™ Italian Lemon Pepper Seasoning
  • ½ Cups of Celery, diced
  • 1 Medium Onion, diced
  • ½ Cups of Carrot, diced
  • 6 Sprigs of Fresh Thyme, stripped
  • 1 Sprig of Rosemary, chopped
  • 1 Cup of Dry White Wine
  • 2 Cups of Unsalted Chicken Stock
  • ½ Cups of Unsalted Beef Stock
  • 1 Tbsp of Fresh garlic, minced
  • Flour for dusting meat


Step One

Preheat Oven to 325 degrees.

Step Two

Cook pancetta in a Dutch oven until browned.  Remove and set aside.

Step Three

While the pancetta is cooking, dust the shanks with flour seasoned with half of the Italian Lemon Pepper Seasoning.

Step Four

Add the celery, onion, and carrot to pan. Sauté in the pancetta drippings, about three minutes.  Remove from pan. 

Step Five

Brown the shanks on both sides (you may add a little extra olive oil if needed).

Step Six

Add the vegetables and ¼ of the pancetta back to the pan with the shanks, along with the thyme, rosemary, and white wine.  Deglaze slightly, and then add in both types of stocks, the garlic, and the rest of the seasoning.

Step Seven

Cover Dutch oven with lid, transfer to oven, and back for 2/1/2 – 3 hours until shanks are tender. Add in reserved pancetta before serving.


SUGGESTION:  Top with Orange Gremolata – see recipe. Serve over mashed potatoes, polenta, Risotto Milanese, or mashed cauliflower (pictured).