Osso Bucco with Gremolata

Tribe Ranch

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

Prep Time

30 min

Cook Time

3 hr

Calories

500

This classic Italian dish transforms Tribe Ranch’s 21-day dry-aged Akaushi Wagyu shanks into fall-apart tender perfection, simmered low and slow in a rich, savory braising sauce filled with aromatics, tomatoes, and herbs. Finished with a bright, zesty gremolata, every bite delivers deep beef flavor balanced with fresh citrus and garlic. It’s hearty, comforting, and made for gathering around the table — the kind of meal your family will remember long after the plates are clean.

Ingredients

For the Osso Bucco

4–6 pieces Tribe Ranch Akaushi Wagyu Osso Bucco (each 1½–2″ thick)
Kosher salt and freshly ground black pepper
3 tablespoons olive oil (divided)
1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 cup dry white wine (or beef broth)
1 (14.5 oz) can diced tomatoes (with juices)
2 cups beef stock
1 bay leaf
2–3 fresh thyme sprigs
Zest of 1 lemon

For the Gremolata

1 cup fresh parsley, finely chopped
Zest of 1 lemon
2 garlic cloves, minced
Optional: pinch of chili flakes

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Instructions

Prepare the Meat

Pat the Akaushi Wagyu Osso Bucco dry with paper towels.
Generously season all sides with salt and pepper.
Heat 2 tablespoons olive oil in a heavy Dutch oven over medium-high heat.
Sear the shanks on all sides (about 4–5 minutes per side) until a rich golden crust forms.
Transfer to a plate and set aside.

Build Your Braising Base

Reduce heat to medium and add the remaining 1 tablespoon olive oil.
Add onion, carrots, and celery. Cook until softened (about 6–8 minutes).
Stir in garlic and cook another minute.
Deglaze with the white wine (or broth), scraping up browned bits from the bottom.

Braise Low and Slow

Return the seared shanks to the pot.
Add diced tomatoes, beef stock, bay leaf, thyme, and lemon zest.
Bring to a gentle simmer.
Cover and transfer to a preheated 325°F oven.
Braise 2½–3 hours, or until the meat is fork-tender and falling off the bone.
Alternatively: braise on the stovetop over low heat, or use a pressure cooker/Instant Pot per manufacturer instructions for Osso Bucco.

Make the Gremolata

While the meat rests, combine parsley, lemon zest, garlic, and chili flakes in a small bowl. Stir well — this bright garnish cuts beautifully through the rich braise.

Serve

Place a portion of creamy polenta, risotto, or mashed potatoes on each plate. Top with a piece of Osso Bucco, spoon over some of the braising jus, and finish with a generous sprinkle of gremolata.

Recipe Note

Cooking Tips

Dry-aging matters. Our 21-day dry age intensifies flavor and improves texture — this is especially noticeable in slow braises like Osso Bucco.

Browning builds flavor. Don’t rush the sear — a deep crust equals deeper taste.

Brightness is essential. The gremolata isn’t just garnish — its citrus and herb freshness balance the dish’s richness.

Rest before serving. Let the braised shanks rest 10 minutes before plating to let the juices settle.

And remember, if you try this recipe, be sure to tag us @tribe_ranch on social media with your creations. We love seeing your delicious dishes! Until next time, happy cooking!

osso bucco

Osso Bucco with Gremolata