Osso Bucco


  • Four veal shanks cut into 2 inch thick rounds by the butcher. (Don’t bother with the fiddly bits – they can be used for stock).
  • In a large stainless steel bowl add one cup of plain flour with salt and pepper added. Thoroughly coat the veal in the flour mix.
  • Pre-heat a cast iron or stainless steel large pan on the stove adding olive oil and butter.
  • Brown the meat on both sides then set the meat aside to rest.
  • Into the same pan, deglaze with a little red wine (use good red wine) then add one chopped onion and 2 cloves of crushed garlic. Saute’ off until the onion is soft.
  • Add a large can of crushed peeled tomatoes and two tblspns of tomato paste.
  • Add one tspn of sugar and the zest of one lemon or orange. Squeeze in the juice from the lemon or orange.
  • Add ½ cup of red wine and ½ cup of beef stock. Add one tspn oregano and 3 tblspn of chopped parsley.
  • Place the osso bucco back into the pan and cover with foil. Bake in oven at 180 deg C for around 2 hours. Remove foil and check. The meat should be just falling off the bone.
  • Serve with creamy mash or soft polenta (see below).
  • Sprinkle with a gremolata of fresh parsley and orange or lemon zest.


OSSO BUCCO - Osso Bucco Literally Means “bone With A Hole Through It”.

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