Osso buco with gremolata

Osso buco is traditionally made from cross-cut shanks which results in the characteristic ring of bone central to each piece. Cooked in a rich tomato sauce, ossoc buco is often served with polenta.

  • 2 hrs cooking
  • Serves 6
  • Print


  • 6 pieces veal osso buco (1.8kg)
  • 1/2 cup (75g) plain (all-purpose) flour
  • 40 grams (1½ ounces) butter
  • 2 tablespoon olive oil
  • 3 sticks celery (450g), trimmed, chopped coarsely
  • 6 drained anchovy fillets, chopped coarsely
  • 3/4 cup (180ml) dry white wine
  • 800 grams (1½ pounds) canned diced tomatoes
  • 1/2 cup (125ml) chicken stock
  • 5 cloves garlic, crushed
  • 10 fresh thyme sprigs
  • 3 sprigs fresh thyme
  • 3 bay leaves
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 2 cloves garlic, chopped finely
  • 1 teaspoon finely grated lemon rind


  • 1
    Preheat oven to 160°C/325°F.
  • 2
    Coat veal in flour, shake off any excess. Heat butter and oil in large frying pan; cook veal, in batches, until browned both sides. Transfer veal to large ovenproof dish.
  • 3
    Cook celery and anchovy in same pan, stirring, until celery softens. Add wine; bring to the boil. Stir in undrained tomatoes, stock, garlic, thyme and bay leaves; return to the boil.
  • 4
    Pour tomato mixture over veal; cook, covered, in oven about 1½ hours or until veal starts to fall away from the bone.
  • 5
    Meanwhile, combine gremolata ingredients together in a small bowl.
  • 6
    Serve osso buco sprinkled with gremolata.


Osso buco originates from Milan and is traditionally served on risotto alla milanese (saffron risotto) with a good sprinkle of gremolata. It can also be served on soft polenta or pasta.

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