Osso Bucco for Two

Total Time
4hrs 30mins
Prep 4 hrs
Cook 30 mins

This is really good for a romantic dinner for two on a snowy night.

Ingredients Nutrition

  • 4 teaspoons olive oil
  • 2 beef shanks
  • 4 teaspoons French dry rub
  • 2 stalks celery, sliced 1/4 inch thick
  • 4 medium carrots, sliced 1/4 inch thick
  • 1 large onion, sliced into thin wedges
  • 1 (14 ounce) can roma tomatoes, mush them up a bit-or when in season use 6 fresh and chop them (with juice)
  • 12 bottle dry red wine, drink the rest
  • 1 can beef broth
  • fresh cracked black pepper
  • 2 sprigs rosemary, stripped and use only the leaves
  • 2 sprigs thyme, stripped and use only the leaves


  1. 4 hours before cooking or the night before rub the French Dry Rub into the shanks, both sides.
  2. In a large dutch oven over medium high heat add the oil and sear the shanks on both sides.
  3. Reduce heat to medium and add the carrots, celery, and onions and cook, as is, for 5 minutes.
  4. Now add the tomatoes, broth, wine and pepper and fresh herbs.
  5. Bring to a boil, cover and reduce to a simmer for 30 minutes.
  6. When done remove shanks to individual plates along with the vegetables and over high heat quickly reduce the liquid.
  7. Pour this over top.
  8. I serve this with a Cesar Salad, Garlic Bread and roasted potatoes.
  9. Don't forget the wine!
Most Helpful

The French Dry Rub sets this osso bucco way above other osso bucco recipes I've made. Did make some changes, tho. I used 8 shanks, 2 carrots, only about a cup of red wine and did not add the fresh rosemary/thyme (tho I had them handy) during cooking. I didn't want to risk overpowering the great flavor of the rub. After browning the shanks, I removed them and sauteed the veggies quite a while till caramelized. After all was put together, I very-slow cooked it - several hours - then took out the shanks, defatted the liquid and thickened it with a flour/water mix. Removing the meat for a while tends to firm it up, which I like. Makes lots of gravy and I am plotting to incorporate the leftover as an experimental soup-base. Thanks, Diana!

Marietta Mary Lou July 14, 2002

30 minutes simmering is nowhere near enough time for Osso Bucco to cook. The sauce is excellent, but you need a lot more cooking time for this recipe.

Catherine P April 06, 2010

I've made this recipe (as with everyone else, I tweek it to my preference) several times and have enjoyed it immensely. As a matter of fact, my picky eater is CRAZY about it. And her father's eyes glaze over when I announce we're having Osso Bucco. THANKS!!

mrsboukie November 02, 2009