How to Prepare Delicious Osso Bucco


The osso bucco recipe is an Italian recipe which uses braised veal shanks. Using slow cooking method, the result of each osso bucco recipe is a flavourful dish that is always a treat to serve.

The osso bucco recipe originated from Milan and is one of the most popular dishes in Northern Italy. In fact, this dish is often sold in dining establishments as Ossobuco alla Milanese. If you’re planning on making your mealtime extra special, you can order fresh veal shanks from Butcherman, your friendly and reliable online butcher.

Veal osso bucco with anchovy gremolata


  • 4 400g slices of veal osso bucco
  • Salt and pepper
  • ½ cup extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 2 large onions, finely diced
  • 2 large thyme sprigs
  • 2 good-quality anchovy fillets
  • 2 large sage sprigs
  • 1 bay leaf
  • large sprig of rosemary
  • 1 kg crushed tomatoes
  • 1 cup veal stock
  • 1 cup dry white wine


  • 2 garlic cloves, finely chopped
  • 2 tbsp anchovy fillets, finely chopped
  • 2 tbsp flat-leaf parsley, finely chopped


  1. Season meat with salt and pepper.
  2. In a heavy saucepan, heat half of the olive oil. Brown the osso buco, plate and set aside.
  3. Heat remaining olive oil in the same pan.
  4. Sauté onion, garlic, herbs and anchovies for five minutes.
  5. Turn up heat and deglaze with wine.
  6. Reduce wine, then add crushed tomatoes and stock.
  7. Bring to the boil, reduce to a simmer and return meat to the pan.
  8. Cover and simmer gently until meat begins to separate from the bone.
  9. For the gremolata, combine all ingredients. Then scatter over the meat.
  10. Cover and wait for another 5 minutes.
  11. Serve and enjoy.

Osso Bucco


  • 4 300 g veal osso bucco
  • ½ cup plain flour
  • ¼ tsp ground white pepper
  • ¼ tsp salt
  • 3 tbsp oil
  • ¼ cup tomato paste
  • 1 ½ cups veal or beef stock
  • 1 ½ cups white wine
  • 2 bay leaves
  • 400g chopped tomatoes
  • 3 celery sticks, diced
  • 2 carrots, diced
  • 4 cloves garlic, chopped
  • 2 onions, diced


  1. In a large bowl, combine flour, pepper and salt.
  2. Coat osso bucco in flour. Shake off excess flour.
  3. Heat 1 tablespoon oil in a large fry pan over medium-high heat.
  4. Brown osso bucco, and transfer to the slow cooker bowl.
  5. Lower heat to medium. Add remaining oil and sauté carrots, celery, onion and garlic.
  6. Add tomato paste to vegetables. Cook for another minute.
  7. Add wine, tomatoes, bay leaves and stock. Add leftover flour.
  8. Place vegetable mixture into the slow cooker. Make sure the meat is submerged in the liquid.
  9. Cook for 3-5 hours or until the veal is soft and is beginning to separate from the bone.
  10. Remove meat and thicken sauce as desired over medium-low heat.
  11. Serve on mashed potato or Milanese risotto. Top with gremolata – see previous osso bucco recipe for more information on the gremolata.

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