Citrus-Herb Osso Buco

Slow-Braised Beef Shanks with Orange & Fresh Herbs

Osso Buco is one of the most rewarding cuts you can cook. Rich in collagen and packed with deep beef flavor, the shank transforms during a slow braise into fork-tender meat with a silky, luxurious sauce. Don't forget the marrow—it melts into the braising liquid and adds incredible richness.

Prep Time: 25 minutes
Cook Time: 2½–3 hours
Total Time: About 3 hours
Servings: 4

Ingredients

From Your Apeiron Farms Box

• 2 Apeiron Farms Beef Osso Buco (Beef Shanks)

From Your Kitchen

• 2 tablespoons olive oil
• Kosher salt
• Freshly cracked black pepper
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup dry white wine (or additional beef broth)
• 2 cups beef broth
• 1 orange
• 2 bay leaves
• 4–5 sprigs fresh thyme
• Fresh parsley, chopped (for garnish)

Instructions

Step 1 – Prepare the Beef

Pat the osso buco dry with paper towels and season generously with kosher salt and black pepper on all sides.

Step 2 – Sear

Heat the olive oil in a Dutch oven over medium-high heat. Sear the beef shanks for 3–4 minutes per side until deeply browned. Remove and set aside.

Step 3 – Build the Flavor

Reduce the heat to medium and add the onion, carrots, and celery. Cook for 6–8 minutes until softened.

Add the garlic and tomato paste and cook for another minute, stirring constantly.

Step 4 – Deglaze

Pour in the white wine and scrape the browned bits from the bottom of the pot. Allow the wine to reduce by about half.

Stir in the beef broth.

Step 5 – Braise

Return the beef shanks to the Dutch oven.

Add:

• Zest of one orange
• Juice of half the orange
• Bay leaves
• Fresh thyme

The liquid should come about halfway up the sides of the meat.

Cover with a tight-fitting lid and place in a 325°F oven.

Cook for 2½ to 3 hours, or until the meat is fork tender and beginning to pull away from the bone.

Step 6 – Finish the Sauce

Remove the beef shanks and keep warm.

Discard the bay leaves and thyme stems.

If desired, simmer the braising liquid on the stovetop for 5–10 minutes until slightly reduced.

Return the beef to the pot and spoon the sauce over the top.

Step 7 – Serve

Garnish with fresh parsley and a little additional orange zest for brightness.

Serve over:

• Creamy mashed potatoes
• Parmesan polenta
• Buttered pappardelle
• Rustic crusty bread

Chef's Tip

Don't skip the marrow! The marrow inside the bone is one of the best parts of Osso Buco. Stir it directly into the sauce for extra richness or spread it on toasted bread.

Know Your Cut

Beef Osso Buco comes from the shank, one of the hardest-working muscles on the animal. While naturally lean and full of connective tissue, slow braising transforms that collagen into silky gelatin, creating a deeply flavorful, luxurious sauce. This cut rewards patience and is a classic example of why low-and-slow cooking produces unforgettable results.

Pair It With

• Creamy Parmesan Polenta
• Garlic Mashed Potatoes
• Roasted Root Vegetables
• Crusty Artisan Bread
• Cabernet Sauvignon, Chianti, or Malbec

From the Farm

At Apeiron Farms, our cattle are raised with a commitment to regenerative agriculture and responsible stewardship. Every cut reflects our dedication to producing exceptional beef while caring for the land that sustains it.