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Beef Osso Bucco

Recipe by Ember on InstagramAdded 1 August 2026.

20 minutes to prep, 2 hours 30 minutes to cook. A hearty, comforting beef osso bucco that swaps traditional veal for tender wagyu shank. Slow‑braised in a rich red‑wine sauce with pancetta and aromatic vegetables, it finishes with flaky Maldon salt and fresh cracked black pepper.

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Beef Osso Bucco by Ember, a frame from the Instagram video

Method

  1. Season the beef shank pieces generously with salt and black pepper on all sides.

  2. Heat a heavy pot or Dutch oven over medium‑high heat, add a thin drizzle of oil, and sear the beef shank pieces until deeply browned on every side, about 3‑4 minutes per side; set aside.

    Kitchen notes · Added by ReelsMeals: The shank develops a deep brown crust on each side. Avoid crowding the pot so the meat sears instead of steaming.

  3. Add the pancetta slices to the same pot and cook, stirring occasionally, until they release their fat and become lightly crisp, about 2 minutes.

  4. Add the diced carrot, celery, onion, and minced garlic to the pot; sauté, stirring frequently, until the vegetables soften and the onion becomes translucent, about 5‑6 minutes.

    Kitchen notes · Added by ReelsMeals: The onion turns translucent and the vegetables soften. Stir often to lift the browned flavor from the pot without scorching the garlic.

  5. Stir in the tomato paste and cook for 1 minute, allowing it to caramelize and deepen in flavor.

  6. Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pot; bring to a gentle boil and reduce the wine by half, about 3‑4 minutes.

    Kitchen notes · Added by ReelsMeals: The wine reduces and the sharp alcohol aroma eases. Scrape the pot bottom as you deglaze to incorporate the browned bits.

  7. Return the browned beef shank pieces to the pot, then add the beef stock. Bring the mixture to a gentle simmer.

  8. Cover the pot, reduce the heat to low, and braise for 2 to 2.5 hours, or until the meat is fork‑tender and the sauce has thickened.

    Kitchen notes · Added by ReelsMeals: The meat yields easily to a fork. Keep the braise at a gentle simmer while covered.

  9. Remove the beef shank pieces and keep them warm on a low‑heat setting; increase the heat and reduce the sauce further if a thicker consistency is desired, about 5‑10 minutes.

    Kitchen notes · Added by ReelsMeals: The sauce lightly coats a spoon. Reduce only until it reaches the thickness you prefer.

  10. Return the beef to the pot, coat with the reduced sauce, and let rest for 5 minutes to allow flavors to meld.

  11. Finish the dish by seasoning with flaky Maldon salt and freshly cracked black pepper just before serving.

Tips while you cook

Season Before Searing
Season the beef shank pieces with salt and black pepper before searing.
Deglaze Promptly
After adding the red wine, scrape the pot bottom to lift browned bits, then reduce the wine by half.
Rest After Braising
Let the beef rest in the pot for 5 minutes after the final reduction.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Ember’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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