Back on track I think after some time delays in posting recipes on time for whoever wants to have a meal ready by Saturday…
So, here in Perth, nights are cooling off (I know, nothing like in Tasmania!) and we are going to have 7C tonight! Yeahhh! Rejoice! Time for extra doonas, blankets and fabulous onesies…! And time for some serious slow cooking.
So this week’s recipe is one of my favourites: OSSO BUCCO. I always make it for the annual Italian dinner. This is the classic version (as opposed to the Asian-style osso bucco recipe posted earlier in April).
This is a Women’s Weekly recipe (can’t remember from what book, probably a slow cook one).
This recipe serves 6.



90g butter
2 medium carrots (240g), chopped finely
2 large brown onions (400g), chopped finely
3 trimmed celery sticks (225g), chopped finely
1 clove garlic, crushed
16 pieces veal shin or osso bucco (2kg)
plain flour
2 tablespoons olive oil
2 * 400g cans tomatoes (I used diced)
1/2 cup (125ml) dry red wine
1 and 3/4 cups (430ml) beef stock
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 bay leaf

1 or 2 garlic cloves
1/4 cup chopped fresh flat-leaf parsley
lemon rind


  1. Heat a third of the butter in a large saucepan. Cook carrot, onion, celery and garlic until onion is lightly browned and soft. Remove from heat. Transfer vegetables to a large  ovenproof dish ( I used a big roasting pan).
  2. Coat veal with flour; shake away excess flour. Heat remaining butter and oil in same pan. Add veal; brown well on all sides (do this in several batches if your saucepan is not big enough). Carefully pack veal on top of vegetables. Preheat oven to moderate (160C).
  3. Drain fat from pan. Add undrained crushed tomatoes, wine, stock, basil, thyme, bay leaf and a strip of lemon rind to same pan; bring sauce to boil.
  4. Pour sauce over veal. Cover ovenproof dish with lid (or alfoil if using roasting pan); bake in oven about 1.5 hours or until veal is tender, stirring occasionally.
  5. To serve, sprinkle with gremolata.
  6. Eat!

To make gremolata, finely chop the garlic, parsley and lemon rind.

I used beef osso bucco and I bought 6 pieces, which just fitted in the roasting pan. I find that by using a large and deep roasting pan, the 3 layers (veges, meat and sauce) fit nicely and the meat stays flat, so you can serve each person a whole piece of meat with the bone in the middle (aaahhh, sucking that marrow!).
I cooked the osso bucco for 3 hours, I always cook longer than the recipe says and usually reduces the temperature to 150C in the last hour of cooking. I also didn’t stir it while cooking, just let it on its own.
A purist would say serve it with risotto Milanese. I’m not, and I don’t like risotto. So boiled potato it was. But you could serve it with polenta or mashed potato.


  1. Hey Anne, I asked the butcher today and she told me I could use beef shins for osso bucco, so I’m looking forward to trying your recipe soon … Yum …

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