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Osso Bucco (wine-braised beef shanks)

This is a delicious meal perfect for a chilly evening- filling and flavorful!


5 tablespoons olive oil

3 lbs Grass Fed & Finished Beef Shanks

1 tbsp Creole seasoning (Tony Chachere's, or Bayou Blast)

2 onions (finely chopped)

2 celery ribs (finely chopped)

2 large carrots (finely chopped)

1/2 lbs sliced mushrooms

8 minced garlic cloves

3 bay leaves

8 sprigs thyme

2 sprigs rosemary

2.5 red wine

3 tbsp tomato paste

1 can crushed tomatoes

2 c. beef stock

1/4 c. fresh basil

1/4 c. fresh parsley


  1. Season shanks with creole seasoning, let come to room temperature.

  2. Heat olive oil in large cast iron skillet, brown shanks 3 min each side on med heat, then move shanks to pressure cooker.

  3. Add onion, celery, and carrot to skillet cook until soft, about 7 min add mushrooms and cook another 3 min.

  4. Add garlic, bay leaves, thyme, and rosemary, cook 2 min.

  5. Add red wine and stir- scraping the brown bits at bottom and pour into pressure cooker

  6. Add remaining ingredients to pressure cooker, cook on high sealed vent for 1 hr (or slow cooker for 6 hrs)

  7. Season with salt and pepper as desired.

  8. Serve with fresh bread!

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