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    Osso Bucco

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    Osso Bucco

    Osso Bucco

    • Preparation time: 30 minutes
    • Total time: 2 Hours 15 Minutes 5 minutes

    Serves: 6


    • 1.2kg Osso bucco slices
    • 5 tbsp Extra virgin olive oil
    • 2 tbsp Plain flour for dusting
    • 15 g unsalted butter
    • 1 Onion, halved and thinly sliced
    • 2 Carrots, peeled and sliced diagonally
    • 1 Celery heart, trimmed and sliced diagonally
    • 2 Garlic cloves, finely chopped
    • 3 Plum tomatoes, skinned and chopped
    • 200 ml White wine
    • 300 ml Chicken stock
    • ½ tsp dried chilli flakes
    • Gremolata
    • 1 Lemon, grated zest
    • 1 Garlic clove, chopped
    • 3 tbsp Finely chopped flat-leaf parsley


    1. Heat the oven to 150C/gas 3. Make a small nick in the skin surrounding the osso bucco pieces on either side – you will need to use a very sharp knife for this.
    2. Heat 1 tbsp oil in a large frying pan over a medium-high heat. Season the osso bucco pieces, dip them into the flour and colour them on both sides, turning them frequently; you will need to do this in batches, replenishing the oil as necessary. Set them aside as you cook the rest.
    3. At the same time, heat 2 tbsp oil and the butter over a medium heat, in a casserole that will be large enough to hold all the osso bucco pieces in a single layer. Fry the onion, carrot, celery and garlic for 8–10 minutes, stirring frequently, until the vegetables are glossy and softened, but not coloured. Stir in the tomatoes and cook for 1 minute longer, pressing them down. Nestle the slices of osso bucco in among the vegetables.
    4. Pour over the wine and stock, and season with salt and the chilli flakes. The tips of the shins may peek out at the top, but they should be more or less covered. Bring the liquid to the boil, then cover and cook in the oven for 2 hours. Check them halfway through and gently press down so they are evenly submerged. Avoid moving them around, however, or the marrow may slip out from within the centre of the bone, and this is the great treat.
    5. For the gremolata, combine the parsley, finely chopped garlic and lemon zest. Serve sprinkled over the osso bucco.

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    Cook's tips

    Tomatoey Osso Bucco is a travesty to some. But you can still serve this version with saffron risotto. Be sure to use thick, meaty slices of shin.


    Average user rating

    4 stars