Slow-Simmered Osso Buco with Garlic & Bone Broth
Osso buco is a dish rooted in patience. It’s meant to be cooked slowly, allowing time to do the work that transforms a tough cut into something deeply tender and nourishing. This recipe features Riverbend Cattle Company beef shanks, gently simmered with garlic and bone broth until the meat yields easily and the marrow becomes rich and silky.
Beef shanks are one of the most traditional nose-to-tail cuts, valued for both flavor and nutrition. As they cook, the collagen breaks down, creating a broth that feels comforting and restorative.
Ingredients
- 4 Riverbend Cattle Company beef shanks
- 2 tablespoons olive oil or beef tallow
- 5 cloves garlic, lightly crushed
- 1½ cups beef bone broth
- 1 bay leaf
- Fresh thyme
- Salt and black pepper, to taste
- Pro tip: Swap out salt and pepper for Riverbend Withlacoochee for an added flavor boost.
Instructions
- Season the beef shanks generously with salt and pepper.
- Heat oil in a heavy Dutch oven over medium-high heat and sear shanks on both sides until browned.
- Add garlic, bay leaf, thyme, and bone broth.
- Cover and reduce heat to low. Simmer gently for 2½ to 3 hours, turning shanks once.
- The meat should be tender and nearly falling from the bone.
Serving Notes
Spoon the broth over the shanks and serve warm. The marrow can be enjoyed directly from the bone or stirred into the broth. This dish pairs beautifully with simple vegetables or can stand on its own as a nourishing centerpiece.
