Classic Osso Bucco

Why not try this Osso Bucco recipe below, it’s always a winner with the whole family. Together with our truffled mash and you have a dinner that will warm you up on the coldest of wintery nights.

You’ll need:

  • 6 x 250g Osso Bucco
  • ¼ cup seasoned plain flour
  • 2 tbsp extra virgin olive oil
  • 1 chopped onion
  • 3 cloves garlic, chopped
  • 2 stalked celery, finely chopped
  • 1 bay leaf
  • 12 sprigs thyme
  • 2 cups beef stock
  • 2 tablespoons tomato paste
  • 2 cups red wine
  • Alps & Amici Pesto to serve

Here’s what to do:

  • Preheat oven to 180 degrees Celsius. Coat the Osso Bucco with seasoned flour and place on a tray ready to pan fry.
  • Heat half of the oil in a large non-stick frying pan over high heat. Cook the meat in 2 batches for 3-4 minutes on each side or until browned. Place in a large oven dish and set aside.
  • Place the remaining oil in the frying pan and reduce heat to medium. Add the onion, garlic, and celery to cook for 5 minutes or until the onion is softened. Place in the oven dish. Add the bay leaves & thyme sprigs and set them aside.
  • Place the stock & tomato paste in a jug and mix to combine. Pour the stock mixture and wine to cover the meat. Cover tightly with a lid or aluminum foil and cook for 2 – 2 ½ hours or until meat is tender and sauce is thickened.

If the sauce is too thin, take lid off for the last 10 – 15 minutes of cooking time.

Serve on top of Alps & Amici truffled potato mash & a dollop of pesto on top.