Name: Osso Bucco Recipe
Prep time: 25 min
Cook time: 130 min
Total time: 155 min
Yield: 6
Cuisine: italian
Ingredients: 60 g butter; 4 tbs olive oil; 2 carrots cubed; 3 celery sticks cubed; 2 onions finely chopped; 3 garlic cloves crushed; 8 veal shanks; 1 tbs tomato paste; 800 g canned diced tomatoes; 500.00 ml beef stock (liquid); 1 tsp dried thyme; 2 bay leaves

by Melissa Last updated on 04/11/2025

A tasty casserole with melt in your mouth flavours.

- Melissa

Ingredients

60 g butter
4 tbs olive oil
2 carrots cubed
3 celery sticks cubed
2 onions finely chopped
3 garlic cloves crushed
8 veal shanks
1 tbs tomato paste
800 g canned diced tomatoes
2 cups beef stock (liquid)
1 tsp dried thyme
2 bay leaves

Method

Step 1

Heat 20 g butter and 2 tablespoons of olive oil in a large saucepan.
Step 2

Add carrots, celery, onion and garlic and cook for 5 minutes.
Step 3

Pour into a large casserole dish.
Step 4

Place 4 tablespoons flour, salt and pepper into a plastic bag with veal shanks and shake to cover well.
Step 5

Preheat oven to 200C.
Step 6

Melt remaining butter and oil in same frying pan and brown veal.
Step 7

Lay veal on top of carrot mixture.
Step 8

Pour the tomatoes, tomato paste, beef stock, thyme and bay leaves into the frying pan and bring to the boil.
Step 9

Reduce heat and simmer for 5 minutes.
Step 10

Pour over veal. Cover and bake for 1 ¾ hours.
Step 11

To make gremolata: Grated rind of 2 lemons, 2 cloves garlic, finely chopped and 1/2 cup chopped parsley mixed together.