When it comes to hearty, soul-warming meals, nothing beats a slow-cooked beef osso bucco. Packed with rich, savoury flavour and fall-off-the-bone tenderness, this humble shank cut has earned its place as a family favourite across Australian kitchens. And if you're hunting down quality beef shanks? You’ll want to get your hands on the real deal from Super Butcher.

Let’s take a look at how to master the perfect beef osso bucco at home.

What Is Beef Osso Bucco?

The term osso bucco literally means "bone with a hole" in Italian, referring to the marrow-filled bone at the centre of the shank cut. This cut comes from the lower leg of the animal and is loaded with connective tissue that breaks down beautifully during slow cooking.

Why Use Beef Shank for Osso Bucco?

Beef shanks are an underrated gem. They're:

• Affordable

• Incredibly flavourful

• Rich in collagen

• Ideal for slow cooking

When cooked low and slow, they transform into tender, gelatinous goodness that adds body and depth to your sauce.

Where to Buy Premium Beef Osso Bucco

If you're serious about quality, get your beef osso bucco from Super Butcher. Our 100% Australian beef delivers that classic depth of flavour. We recommend you slice your beef shanks thick, leaving the bone in to keep all the goodness locked in. We can do this for you at no extra charge!

Ingredients You’ll Need

Here’s what you’ll need to get started:

• 4 slices of beef osso bucco (about 1.5kg total)

• 1 cup plain flour (for dusting)

• 2 tbsp olive oil

• 1 onion, finely diced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 cup dry red wine

• 400g can crushed tomatoes

• 2 tbsp tomato paste

• 2 cups beef stock

• 2 bay leaves

• 1 tsp dried thyme

• Salt and pepper to taste

• Zest of 1 lemon (for gremolata)

• 2 tbsp chopped parsley (for gremolata)

The Perfect Cooking Method

Step 1: Prep the Shanks

Dust each piece of osso bucco lightly in seasoned flour. This helps with browning and thickening the sauce later.

Step 2: Brown the Meat

In a heavy-based pot or Dutch oven, heat the oil and sear the beef on both sides until golden brown. Don’t rush this step—it’s where the magic starts.

Step 3: Sauté the Veggies

Set the meat aside, then throw in the onion, carrot, celery, and garlic. Cook until softened.

Step 4: Deglaze with Wine

Add the red wine and scrape up all the caramelised bits from the bottom of the pot. Let it simmer for 3–5 minutes.

Step 5: Build the Sauce

Add crushed tomatoes, tomato paste, stock, herbs, salt, and pepper. Bring it all to a gentle boil.

Step 6: Braise It Low and Slow

Return the beef to the pot. Cover and cook in a 160°C oven for 2.5–3 hours, or until the meat is fork-tender.

What Is Gremolata and Why Use It?

Traditionally served over osso bucco, gremolata is a zingy mix of lemon zest and parsley that cuts through the richness. Sprinkle it on top just before serving for a bright, herby finish.

What to Serve with Beef Osso Bucco

• Creamy mashed potatoes

• Soft polenta

• Buttered pappardelle

• Crusty sourdough

Whatever you choose, make sure it’s something that can soak up all that glorious sauce.

Storage and Reheating Tips

This dish tastes even better the next day! Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently over the stove to keep the meat tender.

Why Super Butcher for Your Osso Bucco?

Super Butcher is proudly Australian owned and operated, and fiercely passionate about quality meat. From grass-fed beef to wagyu and pork, we’ve got the cuts your kitchen craves. Our butchers will even slice and vacuum seal your osso bucco for free—talk about service!

Final Thoughts

Beef osso bucco isn’t just dinner—it’s a hug in a bowl. With the right cut from Super Butcher and a bit of time, you’ll have a meal that’s rustic, rich, and ridiculously good.

FAQs

1. Can I make osso bucco in a slow cooker?
Absolutely. Just follow the steps up to building the sauce, then transfer everything to a slow cooker and cook on low for 8 hours.

2. Is beef shank the same as osso bucco?
Yes—when cut crosswise with the bone in, beef shank is known as osso bucco.

3. Can I use white wine instead of red?
You can, though red gives a deeper flavour. White will result in a lighter, brighter sauce.

4. What’s a good substitute for beef shank?
Chuck or gravy beef works in a pinch, but you’ll miss out on the marrow richness.

5. Do I need to trim the fat?
Not necessarily. A bit of fat adds flavour and breaks down during cooking.