Osso Bucco is a favourite of mine for these cold wintery nights!
I love how the meat just falls off the bone and melts in your mouth. I love the marrow flavour throughout the dish. It’s easy to prepare and the oven does majority of the cooking while I go off and play.
I serve it on a bed of mash potato but you can try it with polenta, roast potatoes, pasta, roast vegetables, and so on. You must top the meal with a good sprinkle of gremolata which is made up of 3 ingredients – parsley, garlic and lemon. Again, it’s easy to prepare and a great garnish that adds colour and another flavour dimension to the dish. By the way, I suggest you add to the table slices of Italian Ciabatta bread to soak up the sauce. I know – its a carb, but it is so good to have with a meal like this and a must in the Italian household!!!
A great hearty meal to have on those cold wintery nights. Serve - on a bed of mashed potato and sprinkle with gremolata.
15 minPrep Time
2 hrCook Time
2 hr, 15 Total Time
5 to 6 pieces of Osso Bucco
50g Plain flour (plus extra to coat the meat)
80ml Olive oil
1 Brown Onion, diced
2 Carrots, diced
2 Celery stalks, diced
1 to 2 Bay leaves
2 Garlic gloves, finely chopped
1 litre Veal or Beef stock
300ml Red Wine
400g Diced Tomato can
Few sprigs of Thyme
1/2 bunch flat-leaf Italian Parsley
2 Garlic cloves
Fine zest of 1 lemon
- Lightly dust the osso bucco in plain flour. Preheat oven to 180c.
- Heat the butter and about 80ml of the olive oil in a large heavy base cooking pot over low to medium heat until sizzling. Turn the heat up and add the meat - cook in batches for 2-3 mins or until brown all over. Remove from the pan.
- Add the onion, carrot, and celery to the same pot and cook for 10 mins, or until softened. Then add in the garlic and bay leaves and cook for a few mins. Add the 50g of plain flour and stir to coat all the ingredients.
- Add the red wine and cook through - till the liquid has reduced.
- Add the diced tomato, stock and sprigs of thyme and allow to cook for another 2 mins.
- Lastly, return the meat to the pot and ensure it is mostly covered by the liquid. Place lid on top and place in preheated oven for 1 & 1/2 to 2hours - or until the meat falls off the bone.
- Mix all the ingredients together.