Sous Vide Osso Buco Recipe (Beef Shank)

My sous vide osso buco turns out fall off the bone tender and is surprisingly easy to make. When you’re craving a restaurant-quality Italian meal at home, this osso buco sous vide recipe is the one to reach for. Learn how long to cook osso buco using a sous vide machine or a Ninja Foodi. This sous vide beef shank makes an incredible Sunday dinner that’s delicious, satisfying, and high protein. Get tips on cooking osso buco, nutrition information, and more!

With sous vide, we’re cooking food in a vacuum-sealed bag in a temperature-controlled water bath. You can also use a Ziplock freezer bag with the air pressed out if you don’t have a vacuum sealer.

The cooking temperature for sous vide is below boiling, with a long cooking time. Foods that are slowly braised are good candidates for sous vide.

If you’ve been too intimidated to try sous vide recipes, today’s recipe is for you. I’m going to take you through the step-by-step process of making sous vide beef shanks. I think you’re going to be surprised at how easy it is to make this beef osso buco sous vide recipe!

🥩 What type of meat is used in osso buco?

“Ossobuco” is typically used to refer to a dish of braised veal shanks, though mature beef shanks or pork shanks are sometimes used. “Osso buco” literally translates to “bone hole” in Italian, a reference to the marrow bones seen in this dish.

Veal shanks are taken from the leg of veal, beneath the shoulder and the knee. Veal shanks tend to be quite expensive, though you can sometimes get deals on them at Costco. Beef shanks (AKA beef shins) may cost less than veal, and that is what I’m using here.

🛒 Sous Vide Osso Buco Ingredients

Here’s your shopping list for sous vide osso buco:

2 Beef Osso Buco (Beef Shanks) (10-12 ounces/283-340 grams each)
Salt and pepper
¼ cup flour
2 tablespoons olive oil, divided
¼ small onion
⅓ medium carrot
½ stalk celery
2 teaspoons tomato paste
⅓ cup red wine
1 cup chicken stock or beef stock (try Instant Pot bone broth)
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 clove garlic, minced
½ teaspoon xanthan gum

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Beef ossobuco can be hard to find in stores sometimes. I use the beef shanks from US Wellness Meats (purchase here). They are grass fed and grass finished, and weigh about 12 ounces each (340 grams).

Originally ossobuco didn’t contain tomatoes, though tomatoes are a common ingredient in modern variations. This dish contains some tomato paste for a modern spin on the classic.

You can use whatever sort of cooking wine you happen to have on hand for this recipe. White wine is the traditional choice, but red wine works well too.

One more optional (but highly recommend!) thing you may want for this recipe is gremolata. I make a simplified version with just fresh Italian parsley and lemon zest. It’s a wonderful way to finish cooked osso buco.

You’ll also need this kitchen equipment to make sous vide osso buco:

Sous vide machine (or Ninja Foodi with sous vide function)
Ziplock gallon freezer bag (or food-safe vacuum-sealed bag)
Good knife
Whisk

Some people don’t like to cook in plastic, but sous vide cooking is safe. Food grade plastic won’t melt while sous vide cooking.

If you’ll be using a sous vide machine, you’ll need a separate skillet to brown the meat and soften the veggies.

😋 How to Cook Osso Buco

Chop the onion, carrot, and celery into ¼-inch dice (0.6 cm). It’s important to cut the veggies small so they’ll soften adequately in the sauce. Mince the garlic clove.

Pat the meat shanks dry with paper towels, then season them generously with salt and pepper. To help prevent curling during browning, you can snip a few small cuts in the membrane around the outside of each shank.

You can tie kitchen twine around the circumference of the shank to help the meat stay attached to the bone. That said, this step is optional since the meat will become so tender in the bag that it falls off the bone either way. 🙂

Dredge the meat in flour, making sure both sides have been dusted.

Heat 1 tablespoon of the olive oil in a skillet or Ninja Foodi (using high sauté). Add the osso buco and brown for 3-5 minutes per side. Set the beef shanks aside.

Add another tablespoon of oil to the skillet or Foodi and add the carrot, celery, and onion. Soften the veggies for 2-3 minutes. You are not looking to brown them.

Next, add the tomato paste, wine, stock, rosemary, thyme, and garlic to the veggies in the skillet. Allow this mixture to cook an additional 2-3 minutes. Let the sauce cool in a bowl and clean out the Ninja Foodi (if that’s what you’re using to sous vide).

Fill your sous vide machine with water and allow it to come to 175F (79.4C). Filling my Foodi with water to the halfway mark (about 18 cups) was perfect for sous vide. The bag was fully submerged without the water level rising above the “max” line.

Prepare the Bag for Sous Vide

Place the cooled sauce and the meat in a gallon-size freezer baggie with a zip top. Alternatively, seal the food in a vacuum-sealed bag using a vacuum sealer. If using a regular freezer bag, only partially seal the bag.

⏲️ Osso Buco Sous Vide Temperature

How long to sous vide osso buco? What temperature for sous vide osso buco? Sous vide osso buco for 24 hours at 175 degrees Fahrenheit (79.4C).

Keep in mind this cooking time and temperature is for sous vide beef shanks. Sous vide veal shanks may have a shorter cook time.

To sous vide using a freezer bag, you need to make sure the air is pressed out. Put the food in the bag, and partially seal it while pressing out as much air as possible. Next, partially submerge the bag in the hot water, making sure the food is under the water level.

When you partially submerge the baggie, the rest of the air should move out. Then you can finish sealing the bag and completely submerge it in the water. Be careful not to burn your fingers!

If using the Ninja Foodi, put the lid on with the vent open to sous vide.

After the cooking time is up, carefully remove the beef shanks from the bag and let them rest 5-10 minutes. Pour the sauce in a skillet or empty Ninja Foodi and sprinkle xanthan gum over it.

Whisk the xanthan gum in to thicken the sauce. The sauce should thicken within 3-5 minutes on the high saute setting.

To serve, mix together fresh finely chopped parsley and lemon zest. This is our gremolata, a condiment that adds nice color and flavor. Plate the meat, add the sauce, and finish with the gremolata.

❓ Osso buco internal temperature?

How do you know when osso buco is done cooking? The safe minimum internal temp for beef, pork, lamb, or veal osso buco is 145F (63C).

With its long cooking time, there should be no issues getting the meat shanks to that temperature. However, you’re welcome to use a meat thermometer to check that it reached the safe temp.

🌡️ Reheating Osso Bucco

You can keep leftover veal and beef shanks in a covered container in the fridge for up to 3-4 days. Reheat osso buco in a microwave on high for 2-3 minutes. Make sure it is in a food safe container, and cover the container with a paper towel.

You can also store cooked osso buco in the freezer in a freezer bag with the air pressed out. I like to store the sauce separately, and add it after reheating.

😋 What to serve with osso buco?

Wondering what to eat with osso buco? The most common side dishes for osso buco are polenta or risotto. Here are some other osso buco side dishes:

I also like to add some green veggies to my meal. Last time I added some green beans, but braised kale, spinach, broccoli, or a side salad would also be nice.

Summer Yule

This sous vide osso buco recipe is a restaurant-quality Italian meal that is so easy to make.

Cook Time 1 day 1 hour

Total Time 1 day 1 hour

Course Dinner

Cuisine Italian

Servings 2

Calories 729 kcal

Please leave a comment below 😊

Chop the onion, carrot, and celery into ¼-inch dice (0.6 cm). It’s important to cut the veggies small so they’ll soften adequately in the sauce. Mince the garlic clove.
Pat the meat shanks dry with paper towels, then season them generously with salt and pepper. To help prevent curling during browning, you can snip a few small cuts in the membrane around the outside of each shank.Tie kitchen twine around the circumference of the shank to help the meat stay attached to the bone. (This step is optional since the meat will become so tender in the bag that it falls off the bone either way.)
Dredge the meat in flour, making sure both sides have a thin coating.
Heat 1 tablespoon olive oil in a skillet or Ninja Foodi (using high sauté). Add the osso buco meat and brown for 3-5 minutes per side. Set the beef shanks aside.
Add the other tablespoon of oil to the skillet or Foodi and add the carrot, celery, and onion. Soften the veggies for 2-3 minutes. You are not looking to brown them.
Add the tomato paste, wine, stock, rosemary, thyme, and garlic to the veggies in the skillet. Allow this mixture to cook an additional 2-3 minutes. Let the sauce cool in a bowl and clean out the Ninja Foodi (if that’s what you’re using to sous vide).
Fill your sous vide machine with water an allow it to come to 175°F (79.4°C). Filling my Foodi with water to the halfway mark (about 18 cups) was perfect for sous vide. The bag was fully submerged without the water level rising above the “max” line.
Place the cooled sauce and the meat in a gallon-size freezer baggie with a zip top. Alternatively, seal the food in a vacuum-sealed bag using a vacuum sealer.To sous vide using a freezer bag, you need to make sure the air is pressed out. Place the food in the bag, and partially seal it while pressing out as much air as possible. Next, partially submerge the bag in the hot water, making sure the food is under the water level. When you partially submerge the baggie, the rest of the air should move out. Then you can finish sealing the bag and completely submerge it in the water. Be careful not to burn your fingers!
If using the Ninja Foodi, put the lid on with the vent open to sous vide. Sous vide beef osso buco for 24 hours at 175°F (79.4°C). (Sous vide veal osso buco may have a shorter cooking time.)
After the cooking time is up, carefully remove the beef shanks from the bag and let them rest 5-10 minutes. (As an extra level of caution, you can check the meat with a meat thermometer to ensure it has reached 145°F/63°C.) Pour the sauce in a skillet or empty Ninja Foodi and sprinkle xanthan gum over it.
Whisk the xanthan gum in to thicken the sauce. The sauce should thicken within 3-5 minutes on the high saute setting.
To serve, mix together fresh finely chopped parsley and lemon zest (if using). This is our gremolata, a condiment that adds nice color and flavor. Plate the meat, add the sauce, and finish with the gremolata. Enjoy!

💭 Expert Tips from Dietitian Summer Yule

This is a level 3 recipe (weight maintenance and active lifestyles). This recipe is special and could be served as a holiday main dish. The portions are large, and it’s not really intended to be a low fat or low calorie “diet” food. Osso buco is nourishing comfort food and can certainly have a place in an overall healthy diet.
Sous vide osso bucco offers many nutritional benefits. Beef is a nutritional superstar for high-quality protein and highly bioavailable iron. Including more animal-based iron sources in your diet may help you maintain healthy iron levels. I’ve found that I no longer need to take iron supplements since including more beef in my diet.
It’s pretty easy to fit this recipe to keto, low carb, and gluten free diets. All you need to do is swap out the flour we’re using for a low carb or GF flour. As an Italian dish, it fits into the Mediterranean diet pattern. I often see vegetarian dishes named as Mediterranean, but don’t forget these cultures enjoy meats such as veal, beef, and lamb as well.

Nutrition information is for one osso buco beef shank, including the sauce.

nutrition info disclaimer

All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.

The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.

“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x

Calories: 729kcalCarbohydrates: 16.2gProtein: 61.6gFat: 41.8gSaturated Fat: 2gFiber: 1.9gVitamin A: 84.8% DVVitamin C: 6.1% DVCalcium: 7.6% DVIron: 4.2% DV

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How to make frozen osso buco?

Though you can make osso buco from frozen, I recommend treating this expensive cut of meat right by letting it thaw first. If you must cook frozen ossobuco, skip the browning step and slowly braise it in its sauce on the stove.

Can you overcook osso buco?

Though undercooking is more common (and leads to tough meat), it is possible to overcook veal osso buco. If braised too long, the liquid may all evaporate, and the meat could dry out. Braised or sous vide veal shanks will generally have a shorter cooking time than beef shanks.

Is osso buco good?

Osso buco that is prepared properly is tender and flavorful. I love it best when it falls apart easily and practically melts in your mouth. I would not hesitate to call osso buco a good cut of meat.

Can you use osso buco for soup?

Yes, osso buco is wonderful in soup! You can chop up leftover osso buco and add it to soup near the end of cooking. If using raw osso buco, it should be used in a soup with a long simmer time.

👨🏾‍🍳‍ Other Beef Recipes

Where’s the beef? It’s right here when you try one of these recipes using beef!

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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂