Classic Recipes – Osso Buco;

Osso buco is a classic slow cooked dish with origins in the northern italian city of Milan. It is traditionally served with Risotto milanese (saffron risotto) and topped with a Gremolata of finely chopped garlic, lemon rind and parsley.

Please note i have not included the recipe for the Risotto on this post, you can find the recipe for “Risotto alla Milanese” on the Risotto page;


1 large Onion

1 med carrot

1 med celery stick

4-6 medium Veal or Yearling beef shins cut for Osso Buco (2-3 cm)

1/2 cup of Red Wine

1 400g can of Tomato puree

1 cup of Plain flour

salt, pepper

bay leaves

1 cup of Chicken or Veal stock

1/4 cup Olive oil


finely chopped Garlic, Lemon rind , continental parsley (“Gremolata”)


Chop the onion, carrot & celery (1 cm dice)

lightly dust the veal shanks with flour


add the oil to a casserole pot;

heat the oil until warm to hot;

add the dusted veal shanks to the hot oil;

season with a pinch of salt and pepper;

fry the veal shanks until they are lightly golden;

turn the veal shanks over;

fry the veal shanks on the other side until they are lightly golden;

remove the veal shanks from the pot and set aside in a bowl

add the chopped onion, carrot & celery to the casserole pot;

season with salt & pepper;

add the bay leaves;

fry the onion, carrot and celery until they have softened;

add the veal shanks back to the pot;

add the red wine and bring to the boil for a few minutes to allow the veal to absorb the wine;

add the tomato puree and bring to the boil;

and enough chicken or veal stock to cover the veal shanks bring back to boil;

lower the osso buco to a slow simmer and cover the casserole pot cook for 2- 2 1/2 hours;

**please note the cooking time will vary dependant on the cut of meat; young veal 1 – 1 1/2 hours; yearling 2 hours; beef 2 – 2 1/2 hours;

**tip; at this point if you were using an stove to oven casserole pot you could continue cooking the Osso Buco in a medium oven (175 C) for the recommended cooking time dependent on the meat you have used;

after recommended cooking time you should check the tenderness of the meat, pierce with a fork to test; the meat should fall apart easily; if not continue cooking to achieve the correct degree of tenderness.


Traditionally served with Risotto Milanese (see Risotto page for recipe);

Sprinkle with the finely chopped Gremolata;

you could also serve with soft Polenta or Mashed potato;

the choice is yours;

Pour yourself a glass of Red Wine to accompany the dish.

Buon Appetito;


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