Project Description

Veal Osso Bucco

Full Recipe in Details

This dish is so easy and healthy. For added nutrition,  serve with Asian greens or fresh steamed Kale and Zucchini. Serves 4 to 5.

  • 1/4 cup (60ml) olive oil

  • 2 brown onions, chopped

  • 2 carrots, chopped

  • 2 celery sticks, chopped

  • 1/2 Fennel bunch chopped

  • 2 local garlic cloves, crushed

  • 1/4 cup (40g) plain flour, for coating

  • Salt & freshly ground pepper

  • 8 (about 1.5kg) veal osso bucco (use any stewing beef, lamb or pork shanks if you like)

  • 1 cup (250ml) white or red wine

  • 400g can diced tomatoes or 1 truss fresh tomatoes (much tastier and fresher!)

  • 1 cup beef stock

  • Chopped fresh parsley, to serve

  • Creamy mashed potato or baked potato, to serve

  • Preheat oven to 160°C. Heat half the oil in a large non-stick frying pan over medium heat. Add onions, carrots, celery, fennel and garlic to the pan. Cook, stirring occasionally, for 8 minutes or until softened.

  • Remove from pan and set aside. Season flour with salt and pepper. Coat osso bucco 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 well browned. Transfer meat to a large ovenproof dish.

  • Spoon over the vegetables. 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 1 3/4-2 hours or until the meat is very tender and the sauce thickens.


Have a super week ahead and happy osso bucco cooking and eating!

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