Osso bucco

Osso bucco

15 mins
Cooking time
100 mins
Ian Hofstetter

The secret ingredient in a successful osso bucco is the marrow inside the bone. That’s why it is important when making this dish to ensure that the marrow is exposed on both sides.


Quantity Ingredient
1 tablespoon olive oil
6-8 pieces veal osso bucco
2 onions, sliced
1 garlic clove, crushed
2 new potatoes, cut into chunks
2 carrots, sliced
2 stalks celery, chopped
400g canned crushed tomatoes
1 cup white wine
1 cup water
1 bay leaf
green vegetables, steamed, to serve
sweet potato mash, to serve
crusty sourdough bread, to serve


  1. Heat oil in a large saucepan on high. Brown the meat well on all sides for 5–6 minutes and transfer to a plate.
  2. Add the onions and garlic to the same pan and sauté until the onion is tender.
  3. Stir in the potatoes, carrots and celery and sauté for 2 minutes more. Blend in the tomatoes, wine, water and bay leaf and stir well.
  4. Bring to the boil and return the meat to the pan. Reduce the heat and simmer gently, uncovered, for 1 1/4 – 1 1/2 hours until the meat is very tender. Remove the bay leaf. Serve immediately with sweet potato mash, crusty sourdough bread and steamed green vegetables.


  • Serve this dish sprinkled with the traditional gremolata. Mix together 1/4 cup chopped parsley, 2 finely chopped garlic cloves and the grated zest of 1 lemon.

Super ingredient: Onions

  • A close cousin of garlic, onions are high in the phytochemical quercetin, an antioxidant that helps to protect us from cancer-causing agents as well as keeping our arteries unclogged and free-flowing. Onions are also a good source of vitamin C.
fat. low-fat. low
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