Osso Bucco


  • Approx 2 – 4 Tblsn oil
  • 2 brown onions, medium chopped
  • 2 carrots, medium chopped
  • 2 celery sticks, medium chopped
  • 2 – 3 garlic cloves, grated
  • Plain flour, for coating
  • Salt & freshly ground pepper
  • 1 – 1.5kg veal or beef osso bucco
  • 250ml white wine
  • 400g can diced tomatoes
  • 250ml beef stock


  • Preheat oven to 160°C
  • Heat 1-2 Tblsn oil in a large non-stick frying pan over medium heat. Cook onions, carrots & celery until 3/4 soft – stir regularly. Add garlic – continue to cook until softened (do not burn) Remove from pan and set aside
  • Season osso bucco with salt and pepper. Coat in flour – shaking off any excess. Heat remaining oil in the frying pan over medium-high heat. Add meat and cook for 2-3 minutes each side or until browned. Transfer meat to a large ovenproof dish. Spoon over the veges
  • Increase pan heat to high and add the wine. Boil for 2 minutes, scraping any tasty bits off the base of the pan. Stir in the tomatoes and stock. Bring to the boil. Pour over the meat in the dish. The meat should be covered by the liquid. Cover with a lid and cook for 2 hours or until the meat is very tender and the sauce thickens.


  • Serve with generous of creamy mashed potatoes with a sprinkle of chopped fresh parsley


  • Maybe try with ox tail

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