Brazato di Manzo: Beef Braise Osso Buco style
Prep time
Cook time
Total time
Servings: 6 Setvings
  • 6 pieces of beef shank or short ribs
  • ¾ cup of flour
  • sea salt
  • pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 onions, finely diced
  • 2 celery stalks, finely diced
  • 3 carrots
  • 4 tablespoons of tomato paste
  • 3 cloves garlic, smashed
  • 1 zest of one lemon
  • 3 bay leaves
  • a bundle of parsley stems (about 10-12)
  • One small Rosemary Sprig or ¼ Teaspoon Thyme Leaves
  • 4 Thyme sprigs or ½ Teaspoon Rosemary Leaves
  • 1 bottle red wine + more as needed
  • 2 cups beef broth, low sodium if canned + more as needed
  • 1 28oz can whole tomatoes, crushed
  • Faux Polenta, for serving
  1. Blot the beef with paper towels. Put the flour in a gallon resealable plastic bag. Season aggressively with salt & pepper, taste to make sure the seasoning is correct. Add the beef, one piece at a time to the bag and shake coating the meat with the flour and tapping the excess back into the bag. Place each of the floured pieces onto a clean cutting board or platter.
  2. Heat a large dutch oven over medium heat; add the olive oil & butter. Once the butter melts sear the beef in two batches if necessary to prevent crowding. Make sure you get a nice mahogany sear all over the beef, using tongs to turn each piece as necessary adding more oil as needed. Remove the browned pieces to a plate and admire the fond you have created in the pot.
  3. Preheat the oven to 375 degrees. In the pot that you seared the beef add the chopped onion, celery and carrots. Cook the vegetables until they develop some color. Stir in the tomato paste for 30 seconds then add the garlic, lemon zest, bay leaves and the bundle of parsley stems. Cook the vegetables down to get a rich aroma. Nestle the meat in the pot, pour in the wine and cook down until the wine is reduced by half. Add the beef broth & tomatoes, cover the pot and put it in the oven.
  4. Braise for 2 hours then remove the lid and cook for 30 min. The sauce should be thickened and meat falling off the bones. Serve the Braise over polenta, mashed potatoes or buttered noodles. Sprinkle the finished dish with the gremolata , if desired.
Recipe by Monica's Table at