Osso Bucco is the hearty, tender, melt in your mouth style meat dish that so many of us dream of on a cool winter’s night. While the name Osso Bucco might sound intimidating, this recipe is simple to prepare and will have you wondering why you haven’t cooked with this cut of meat before!
2 hrs cooking, Serves
- 6 beef Osso Bucco
- Plain flour, seasoned to taste
- 1 large onion, finely chopped
- 2 clove garlic
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 2 bay leaves
- ½ bunch thyme
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 1 400g can Italian whole peeled tomatoes
- 1 cup water
- 100g unsalted butter
Dust Osso Bucco pieces in flour. Heat 2 tablespoons of olive oil in a large frying pan and add the beef, cooking on medium heat until golden on each side. Remove from heat.
In a large saucepan heat ½ cup olive oil. Add the onion and garlic and cook over medium heat until onions are soft. Add carrots, celery and bay leaves and cook for another 3 minutes or until the vegetables are slightly tender.
Add wine and simmer for 5 minutes then stir in tomato paste until well combined.
Add tomatoes and water. Cover the pot and simmer for 10 minutes. Season to taste.
Scatter butter over the base of a large ovenproof dish. Add the beef then pour over the vegetable sauce mix and water to almost cover the beef.
Cover dish tightly with foil and place in oven, cooking at 180 degrees for 90 minutes, or until meat is tender.
We recommend serving with a side of oven roasted vine ripened tomatoes and mashed potato.