Osso bucco

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Osso bucco recipe
Osso bucco recipe
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Splashing out

Osso bucco means bone with a hole in Italian and is made with veal shin bones that are full of delicious marrow. You will have to order them from a good butcher or ask your supermarket in advance to get them for you. The dish makes a comforting supper to serve to friends or even an Italian Style Sunday lunch, served with a glass of good red wine.


  • 4 osso bucco veal shins
  • 3tbsp plain flour
  • 3tbsp olive oil
  • 50g butter
  • 1 onion, peeled and sliced
  • 4 celery sticks sliced
  • 4 carrots, thickly sliced
  • 150ml dry white Italian wine
  • 400g can tomatoes
  • 150ml chicken or veal stock
  • 1 sprig rosemary to garnish

This stew is best served the day it is made as it does not reheat well.


  1. Place the veal shins on a plate and sprinkle with the flour.
  2. Heat the oil and butter in a large flame proof casserole and when hot, add the bones and fry until caramelised and browned. Remove the bones from the pan and set aside on a plate
  3. Add the onions, celery and carrots to the pan and fry for 5 mins until slightly softened, then add the meat and pour over the canned tomatoes, wine and stock.
  4. Bring to the boil, then cover and simmer for 1 1/2 hours or until the meat is tender and falling from the bone. Serve piping hot with a pasta or mash and a green vegetable

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