Osso bucco recipe

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serves: 4
Skill: medium
Cost: splashing
Prep: 15 min
Cooking: 2 hr
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  • Osso bucco means bone with a hole in Italian and is made with veal shin bones that are full of delicious marrow. You will have to order them from a good butcher or ask your supermarket in advance to get them for you. The dish makes a comforting supper to serve to friends or even an Italian Style Sunday lunch, served with a glass of good red wine.


    • 4 osso bucco veal shins
    • 3tbsp plain flour
    • 3tbsp olive oil
    • 50g butter
    • 1 onion, peeled and sliced
    • 4 celery sticks sliced
    • 4 carrots, thickly sliced
    • 150ml dry white Italian wine
    • 400g can tomatoes
    • 150ml chicken or veal stock
    • 1 sprig rosemary to garnish


    • Place the veal shins on a plate and sprinkle with the flour.

    • Heat the oil and butter in a large flame proof casserole and when hot, add the bones and fry until caramelised and browned. Remove the bones from the pan and set aside on a plate

    • Add the onions, celery and carrots to the pan and fry for 5 mins until slightly softened, then add the meat and pour over the canned tomatoes, wine and stock.

    • Bring to the boil, then cover and simmer for 1 1/2 hours or until the meat is tender and falling from the bone. Serve piping hot with a pasta or mash and a green vegetable

    Top tip for making Osso bucco

    This stew is best served the day it is made as it does not reheat well.

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