San Gregorio Osso Bucco


  • 3 pounds or about 2 Pomponio beef shanks
  • Flour to dust the shanks
  • 2 tablespoons olive oil
  • 1 onion, diced
  •  1 cup carrot sticks
  • 1 cup turnip sticks
  • 1 cup small Yukon gold potatoes
  • 2 cloves garlic
  • 1 cup red wine
  • 1 cup tomato sauce
  • ½ cup chicken broth
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Salt and pepper to taste


  1. Dust the beef shanks with flour.
  2. Heat the olive oil in a large Dutch oven pan over medium-high heat. Brown the shanks on both sides.
  3. Add the onion, carrots, turnips, potatoes, garlic, red wine, tomato sauce, broth, and herbs.
  4. Bring to a boil and then lower to a simmer.
  5. Cover the pan and place into a 350-degree oven and braise for one hour or until tender up to 1.5 hours.
  6. Remove from the oven.
  7. Serve the Osso Bucco in a large bowl with the vegetables and the sauce.
  8. Season with salt and pepper to taste.

Make it look even more amazing with a garnish of fresh parsley, rosemary, and or thyme.