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Osso Bucco

Osso Bucco

Recipe adapted from Donna Hay Magazine (Issue 40)

Serves 6


  • ¼ cup olive oil
  • 2 brown onions, sliced thickly
  • 4 cloves garlic (or 3 large)
  • 6 x 200g osso bucco (veal shin)
  • ¾ cup dry red wine
  • 1 cup beef stock
  • 2 x 400g cans chopped tomatoes
  • 1 cup water
  • 4 bay leaves
  • 2 sprigs fresh rosemary
  • Sea salt and black pepper
  • 1 x 400g can cannellini beans, rinsed and drained


  • Preheat the oven to 180°C (355°F). Heat 1 tablespoon of olive oil in a large metal baking dish over medium heat. Add the onion and garlic and cook for 8-10 minutes or until golden. Remove from the pan.
  • Add the remaining oil and increase the heat. Cook veal for 3-4 minutes each side until well browned. Watch out because it may stick.
  • Add the onion and garlic back to the pan and gradually add the wine, scraping the bottom of the pan. Cook 1-2 minutes or until reduced by half.
  • Add stock, tomatoes, water, bay leaves, rosemary, salt and pepper and stir to combine. Cover with foil and cook in the oven for 1 ½ hours.
  • Carefully remove from the oven, add the beans and stir. Place back in the oven for 15-30 minutes, or until veal is tender. Serve with mashed potatoes, polenta or risotto if desired.

many thanks to Lisa from Spicy Icecream

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