An Italian beef dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 3 h

Organic sourcing

Carrots and celery are prone to pesticide residue and worth sourcing organic. Organic lemons ensure zest is free from wax and chemicals.

Ingredients

• 4 beef shanks, each 5-6 cm thick
• 2 tbsp extra-virgin olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 400 g canned tomatoes, crushed
• 250 ml white wine
• 250 ml chicken stock (ideally homemade)
• 2 sprigs fresh thyme
• 2 bay leaves
• to taste sea salt
• to taste freshly ground black pepper
• 1 lemon, zest only
• 2 cloves garlic, for gremolata
• 1 bunch flat-leaf parsley, finely chopped

Method

1. Preheat the oven to 160°C (320°F).
2. Season the beef shanks with salt and pepper on both sides.
3. Heat olive oil in a large oven-proof pot over medium-high heat.
4. Sear the beef shanks until browned on all sides, then remove them from the pot.
5. In the same pot, add onion, carrots, celery, and minced garlic. Sauté until softened.
6. Add the white wine, scraping the bottom of the pot to deglaze.
7. Stir in crushed tomatoes and chicken stock, then add thyme and bay leaves.
8. Return the shanks to the pot, ensuring they are submerged in the liquid.
9. Cover the pot and transfer to the oven. Cook for about 2.5 hours until the meat is tender.
10. For gremolata, combine lemon zest, minced garlic, and parsley in a small bowl.
11. Serve the osso buco topped with the gremolata.

Notes

• Substitute veal shanks for a more traditional version.
• Serve with a side of risotto or polenta if not low-carb.
• The dish can be prepared a day ahead and reheated.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.