Braised Beef Shank (Beef Ossobuco)


  • The main body of the stew:
  • 2 Large beef shanks of about 650 g each (22 oz)
  • 12 Pearl onions or similar small onions
  • 12 White / button mushrooms, quartered
  • 12 Cherry tomatoes
  • 3 Potatoes, cut into large chunks
  • 5 Branches of flat leaf parsley, left whole with the stems on
  • 3 Bay leaves
  • Butter for frying
  • Salt and pepper to taste
  • The roux and gravy:
  • 3 tbsp Salted butter
  • 4 tbsp White flour
  • 1 1/2 cups Red wine
  • 3 cups Water
  • 2 Cubes of beef broth (Oxo for example) or 2 tbsp powdered


Consult our blog for full instructions using a conventional oven, your Fornetto oven, a kamado or a smoker, For this recipe we are using beef instead of veal. Ossobuco refers to the cross section of bone in the centre of the cut of the meat. This is a marrow bone and as the meat cooks, the marrow softens and becomes quite buttery.

  • Preheat your Fornetto Oven to 160C (320F). You can use a conventional oven, a kamado or a smoker instead.
  • Begin by seasoning the shanks with a generous amount of salt and pepper.
  • In a frying pan, melt butter over very high heat and sear the shanks on both sides to a rich golden brown.
  • Once the shanks have been seared, remove them from the pan and place them in the stew pot.
  • Proceed by frying your vegetables, also over high heat, just enough that the outside browns but they don’t cook through. Fry the parsley as well until it wilts slightly. DO NOT FRY THE POTATOES. Leave the potatoes raw and add them to the pot.
  • Add the vegetables and bay leaves over top of the shanks and potatoes in the stew pot.
  • Prepare the roux. Begin by melting the butter over low heat.
  • Add the flour to the melted butter and fry over low heat without allowing the flour to brown.
  • Gradually add in the wine and the water while whisking continuously until you have a homogenous gravy.
  • Crumble in the beef broth cubes and whisk to dissolve.
  • Season with salt and pepper.
  • Pour over top of the shanks and vegetables and don’t be concerned if the liquid does not cover everything.
  • Cover and allow the stew to cook in the Fornetto for 3 to 4 hours or until the meat falls cleanly away from the bone.
  • Serve with fresh crusty bread and a fresh vegetable on the side.