Step 1: Brown the Beef. Heat a heavy-bottomed pot or Dutch oven over medium-high heat until hot. Add bone-in beef shanks in batches and sear for 8-10 minutes, turning until they are nicely browned on all sides. Once browned, carefully remove the shanks and set them aside on a plate.

Step 2: Sauté Soffritto. In the same pot, reduce the heat to medium, then add chopped carrots, celery, and onion. Sauté these aromatic vegetables for about 15-20 minutes, stirring occasionally, until they become caramelized and golden brown. Add minced garlic and continue to cook for 2 more minutes until fragrant.

Step 3: Deglaze & Build Sauce. Pour in 1 cup of medium-bodied red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce for about 5 minutes. Afterward, stir in 4 cups of beef stock, 1 cup of tomato passata, and the tied bunch of fresh herbs. Return the beef shanks to the pot, ensuring they’re nestled under the liquid.

Step 4: Braise. Bring the pot to a gentle boil, then cover it with a tight-fitting lid and reduce the heat to low. Let the osso buco simmer for 3 hours. Baste the meat occasionally, using a ladle to pour some of the braising liquid over the shanks, and add more stock if needed.

Step 5: Serve. After 3 hours, check the beef for tenderness; it should be fork-tender and almost falling off the bone. Allow the braised beef osso buco to rest for 10-15 minutes before serving. Optionally, sprinkle with freshly made gremolata.