Spanish Style Osso Bucco Recipe

Spanish Style Osso Bucco 

Braised in white wine & broth with roasted root vegetables & saffron  – Utilize your Tail Beef Broth

  • Difficulty (0 = Caveman, 5 = Thomas Keller): 4
  • Serving size: 2-3
  • Prep/cook time: 3.5 hours
  • Meat temp: Well-done


  • 2 sprigs rosemary 
  • 8 sprigs thyme 
  • 4 bay leaves
  • 2 beef shanks 
  • 1 cup white wine (dry) 
  • 1 cup beef broth 
  • 2 carrots, diced
  • 2 potatoes, diced
  • 2 parsnips, diced
  • 8 threads saffron 
  • 1/4 cup all-purpose flour 
  • 1/4 cup butter
  • 2 tbsp tomato paste
  • 1 stalk celery 
  • 1 cup parsley 
  • Lemon zest 
  • 1 sweet onion


  1. In a hot skillet with oil, add celery, parsnips, potatoes, carrots, thyme, rosemary and sautéed until soft (about 5 minutes).
  2. Next, heat your beef broth and add the saffron. Don’t let it boil. Just nice and warm 
  3. In the skillet, add the butter until it’s melted. I liked to add it to the middle of the pan, then add the flour and stir until combined. Make sure all the veggies are coated with the flour mix.
  4. Then add the wine and broth with saffron.
  5. Add the tomato paste to the liquid mix and stir well.
  6. Next, season the beef with salt and pepper. I also like to season my broth, but as it cooks it will get saltier, this is an advanced cooking technique. It’s best to season the broth after it’s reduced.
  7. Add the seasoned shanks, and let simmer on low heat for about an hour. Then transfer the skillet to the oven at 300°F for 3 hours. 
  8. Serve and top with lemon zest and chopped parsley. 

Need more help? 

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Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!
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