Beef and Veal Recipes/ Home/ Isolation Recipes

Osso Bucco | A Masterpiece from Milan |

Osso Bucco

Milan’s gift to the culinary world, osso bucco is a slow-cooked masterpiece. The juices from the shin combine with the wine, vegetables and melted bone marrow.  It creates one of the most intense, mouth-wateringly savoury beef dishes there is. The gremolata topping is essential if you want to serve it as the Milanese do. You might also want to make a risotto, its traditional accompaniment, A good mash potato Also works well.

Osso Bucco

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Marc Spendlove-Kruger Serves: 4
Prep Time: 20 minutes Cooking Time: 90 Minutes

The gremolata topping is essential if you want to serve it as the Milanese do


  • 4 pieces of osso bucco (sliced beef shin with marrow)
  • 3 tbsp olive oil
  • 2 tbsp plain flour
  • salt, pepper
  • 30g butter
  • 1 medium onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot finely chopped
  • 1 tin of chopped tomatoes
  • 125ml dry white wine
  • 300ml hot chicken stock
  • 2 sprigs of thyme
  • 1 bay leaf
  • For the gremolata topping
  • Zest of a lemon
  • 1 tbsp chopped parsley
  • Finely chopped clove of garlic
  • 2 tbsp olive Oil



Take a heavy based, lidded frying pan or casserole.


Toss the pieces of shin in flour.


Shake off any excess and fry in the butter and oil over a medium heat until browned evenly all over. Set them aside on a plate.


In the same pan sauté the onion, celery and carrot for 3 minutes.


Add the wine and stir.


Mix in the tomatoes, season with salt and pepper to taste. Reduce heat.


Return the shin to the pan, add the stock and cover with a lid.


Braise on a low heat for an hour and a half, turning the shin pieces gently after 45 minutes. If the sauce dries out too much add a little water. This can also be done in the oven at 180


Arrange the osso buco on a plate and sprinkle with the mixed gremolata.


Serve with wholegrain rice or mashed potato


Wine wine is essential in this dish - do not be tempted to use red

In case you didn’t know, osso buco in Italian means bone with a hole.

If you wanted to avoid starch, try these wonderful sides:

Green Beans | From the Breadbasket of Italy |

Mashed Swede | Many Names Same Great Taste |

Wine Matching

Osso Bucco needs a good red wine to wash it down. We chose an Arabella Reserve Shiraz Viognier Magnum 2017. Who would think a big dollop of gutsy Shiraz can be brought to life by a tiny smidgeon of peachy pure Viognier. Big, rich, ripe bramble and damson fruit with lashings of oak are given a soft, silky finish by the addition of the Viognier with its hint of white peach acting as the perfect foil to the peppery undertones. Available from Naked Wines 

You Might Also Like

No Comments

Leave a Reply