Osso Bucco Recipe

Osso Bucco

  • 255 mins
  • 13 ingredients


  • Osso Bucco Cuts of Beef 1-1.5kg (4 Pieces)
  • Brown Onion 1 Whole
  • Garlic Cloves 3 Whole
  • Fresh Tomatoes 500g
  • Carrot 1 Whole
  • Celery Whole Stalk
  • Liquid Beef Stock 1 Cup
  • Italian Herbs Handful (Oregano, Basil)
  • Salt & Pepper To Season
  • Red Wine 1 Cup
  • Corn Flour 1/2 Cup
  • Oil for Cooking 1 Tbsp
  • Parmesan Cheese Grated to serve
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  1. Preheat the oven to 150°c
  2. In a large heavy based casserole dish, heat the oil on the stove top
  3. Coat the osso bucco in salt & pepper & the flour
  4. Fry in batches until sealed on each side
  5. Set aside
  6. Mince the garlic and herbs and dice the tomatoes, onion, celery and carrots.
  7. Add the garlic, herbs and vegetables to the dish
  8. Saute until just cooked.
  9. Add the osso bucco back to the pan
  10. Pour the stock and red wine over the meat
  11. Stir through the tomato paste, and season with salt and pepper.
  12. Put a lid on the casserole dish, and cook in the oven for 3-4 hours.
  13. Serve into individual bowls with grated Parmesan cheese

Serves 4

Tip: Serve with gnocchi or mashed potato. Can be done in the slow cooker, rather than the oven, cook for 5 hours minimum in slow cooker.

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