Osso Bucco | ExpatWomanFood.com

Posted on

17 September 2012



Osso Bucco


4 pieces of veal shank
0.5oz. flour
0.5oz. butter
1fl oz. olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stalk of celery, finely chopped
2 cloves of garlic, finely chopped
4fl oz. white wine
1 can chopped peeled tomatoes
5 tsp. thyme
4 tsp. rosemary
4fl oz. of beef/vegetable stock
Preparation Time
Cooking Time


  • Preheat the oven to 180°C
  • Season the osso bucco with salt and pepper and dust with flour so it is covered
  • In a large casserole dish add the olive oil and butter and sauté the osso bucco for a couple of minutes on each side
  • Remove from the casserole and set to one side
  • In the same pot sauté the onion, celery, carrot and garlic until the onion is translucent
  • Return the osso bucco to the pot with sautéed vegetables and turn it a few more times until it is a rich brown colour
  • Slowly add the white wine to the pot cook until it is reduced slightly, but not completely
  • Add to this the canned tomatoes, thyme and rosemary
  • Add the stock and bring to a simmer, season with some pepper
  • Place the casserole dish into the already preheated oven for 1 ½ hours
  • Serve over a little bit of plain risotto or some polenta and enjoy.
Cooks Note

Preparation time: 20 minutes; Cooking time: 2 hours; Serves 4

Join the Conversation