Osso Bucco

This is the ultimate winter dish. Hearty, warm and full of flavour. Even better you don't need a slow cooker to enjoy this one. 

Preperation Time: 20 minutes
Cooking Time: 4 hours
Serves: 4


  • 1/4 cup (60ml) olive oil
  • 1 brown onions, diced
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 3 garlic cloves, crushed & diced
  • 1/4 cup (40g) plain flour, for coating
  • Salt & freshly ground pepper
  • 1 cup (250ml) red wine
  • Diced Tomatoes 400g
  • 1 cup (250ml) beef stock
  • 2 tbsp tomato paste
  • Chopped fresh parsley, to serve
  • Creamy mashed potato, to serve
  • Broccolini and asparagus to serve (optional)

Cooking Method

  1. Preheat oven to 160°C.
  2. Season flour with salt and pepper. Coat Osso Bucco in flour mix, shaking off any excess.
  3. Heat half the oil in a large oven-proof pan over medium-high heat. Add meat and cook for 2-3 minutes each side or until well browned. Transfer meat to a plate and set aside.
  4. Add remaining oil to the pan over medium heat. Add onionscarrotscelery and garlic to the pan. Cook, stirring occasionally, for 5 minutes or until softened. Increase pan heat to high and add the wine. Boil for 2 minutes to cook off the alcohol, scraping the base of the pan as you go. Stir in the tomato paste, diced tomatoes and stock. Bring to the boil.
  5. Add the meat back into the pan, the meat should be covered by the liquid so add a little more stock if needed. Cover with a lid or foil and cook for 4 hours or until the meat is very tender and the sauce thickens.
  6. Begin cooking the mash potato, broccolini and asparagus about half an hour before the meat is due to be ready.
  7. Serve sprinkled with parsley and accompanied by the mash potato and greens.