Description:
Guinness Osso Buco is a bold Irish twist on the classic Italian dish. Instead of white wine, this version uses the deep, malty richness of Guinness stout to slow-braise veal or beef shanks until meltingly tender. Perfect for hearty dinners or special occasions, it’s traditionally served with mashed potatoes or creamy polenta to soak up the flavorful gravy.
Preparation Time: 20 minutes
Cooking Time: 2.5 to 3 hours
Serving Size: Serves 4
📝 Ingredients
- 4 veal or beef shanks, about 2 inches thick
- Salt and freshly ground black pepper
- 3 tbsp plain flour (for dusting)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 tbsp tomato paste
- 440ml (1 can) Guinness stout
- 500ml beef stock
- 1 bay leaf
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Zest of 1 lemon (optional, for gremolata)
- 2 tbsp chopped fresh parsley (optional, for gremolata)
👨🍳 Instructions
- Preheat oven to 160°C (320°F).
- Season the shanks with salt and pepper, then lightly dust with flour.
- In a large Dutch oven, heat olive oil over medium-high heat. Brown the shanks on all sides, then transfer to a plate.
- Add onions, carrots, celery, and garlic to the pot. Sauté until softened, about 6–8 minutes.
- Stir in the tomato paste and cook for 2 minutes.
- Pour in the Guinness and scrape up any browned bits from the bottom of the pot.
- Add beef stock, bay leaf, and thyme. Return the shanks to the pot, ensuring they’re mostly submerged in liquid.
- Cover and place in the oven. Braise for 2.5 to 3 hours, or until the meat is fall-off-the-bone tender.
- Optional: Mix lemon zest and parsley to make a gremolata. Sprinkle over the dish just before serving for a fresh contrast.
- Serve hot with mashed potatoes, polenta, or rustic bread.
🍽️ Serving Tip
This dish pairs beautifully with extra Guinness or a bold red wine, and makes an impressive centrepiece for a cold-weather dinner.
