Dinner ideas

Osso buco with gremolata

Warm up with this classic comforting osso buco oven recipe.
Osso buco recipe

at its finest!

2H 15M
2H 45M

An osso buco recipe is traditionally made from cross-cut veal shins which results in the characteristic ring of bone central to each piece. Fall apart tender meat bathed in a rich sauce, this traditional Italian dish is hearty and luxurious.

When making osso buco, lamb can be slow cooked and used instead. Try our lamb shank osso buco recipe here.

An osso buco recipe is traditionally served with risotto Milanese, mashed potato or soft polenta for a comforting winter meal.

Looking for more osso buco recipes?

Or more lamb shanks recipes?.




1.Preheat oven to 170°C/340°F.
2.Coat veal in flour; shake off excess. Heat oil in large flameproof casserole dish over high heat; cook veal, in batches, for 2 minutes each side or until browned. Remove from pan.
3.Cook onion in same dish, stirring over medium-high heat, for 5 minutes or until softened. Add garlic and wine; bring to the boil. Reduce heat; simmer, uncovered, until wine is reduced by half. Add passata and stock; return veal to pan, spoon sauce mixture over veal. Bring to the boil. Cover with a lid or foil. Cook in oven for 2 hours or until the veal is almost falling off the bone.
4.Meanwhile, make gremolata: Using a zester, remove rind from lemon into thin strips (or finely grate). Combine rind, parsley and garlic in a small bowl.
5.Serve osso buco sprinkled with gremolata. Serve with [creamy potato mash](https://www.womensweeklyfood.com.au/recipes/creamy-mashed-potatoes-9797|target=”_blank”) and steamed green beans.

Passata is sieved pureed tomato, without any added flavourings; sold in bottles or jars in most supermarkets alongside other bottled pasta sauces. If it’s not available, puree canned whole tomatoes then push through a sieve to remove any remaining lumps.


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