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Veal osso buco with anchovy gremolata
Osso buco uses one of the top braising cuts from a veal or beef carcass – the shank or shin, which is cut into thick slices through the bone. Nino likes to use the best veal he can find, such as White Rocks Veal from Western Australia. ‘The natural intra-muscular connective tissue turns into an amazing jelly as the meat cooks and develops such a wonderful flavour,’ says Nino.
The meat is braised in a rich tomato sauce and the dish itself has become an Italian classic. For a luxurious meal indeed, serve it with saffron risotto.
You might also like Gabriel Gate’s osso bucco recipe. Or, browse our collection of Italian recipes.
Ingredients
4 thick slices of veal osso buco weighing 350–450 g each
sea salt
freshly ground black pepper
100 ml extra-virgin olive oil
2 medium–large onions, finely diced
2 garlic cloves, finely chopped
2 good-quality anchovy fillets
2 large thyme sprigs
2 large sage sprigs
large sprig of rosemary
1 bay leaf
250 ml dry white wine
1 kg tomatoes, peeled, seeded and crushed
250 ml veal stock
Gremolata
2 garlic cloves, finely chopped
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped good-quality anchovy fillets
Preparation
Season the osso buco pieces with salt and pepper. Heat half the olive oil in a heavy-based saucepan that is wide enough to fit the osso buco pieces in one layer. Add to the pan and brown the pieces on each side. Remove to a plate and set aside.
Heat the remaining olive oil in the pan and add the onion, garlic, anchovies and herbs and gently sauté for 5 minutes, until the onion is translucent. Turn up the heat and deglaze the pan with the wine. Cook until the wine is almost completely reduced, then add the crushed tomatoes and veal stock. Bring to the boil, then reduce to a simmer and return the osso buco to the pan. Taste for seasoning and adjust accordingly – if the tomatoes are not as ripe and sweet at they could be, you might like to add a little sugar. Simmer gently for 2 ½–4 hours, covered with a lid, until the meat has begun to separate from the bone.
Combine the ingredients for the gremolata. Scatter over the osso buco and cover with the lid for 5 minutes. Lift the pieces of osso buco onto plates and spoon the sauce around the meat.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Italian Restaurants
Displaying 10 of 2165 Italian Restaurants.
| Restaurant | Suburb | |
| 1. | The Beresford Hotel | Surry Hills |
| 2. | Cellar 47 | Shepparton |
| 3. | Valentino's | Northbridge |
| 4. | Smithfield Tavern | Smithfield |
| 5. | Benny's Bar & Cafe | Fremantle |
| 6. | Universal Bar | Northbridge |
| 7. | Arch Rival | Palmerston |
| 8. | Railway Hotel | Fitzroy North |
| 9. | Vibe Cafe Restaurant | St Kilda |
| 10. | Morning Star Estate | Mt Eliza |
16 Apr 2013 11:27 AEST
kris
mandurah
Mmmmm!
I've made this twice, its sooo mouth wateringly yummy! Making it again for my parents Anniversary, they looove Osso Bucco! I have only ever used tin tommies and red wine, a good quality cab sav is delicious! I also add a carrot and a few celery sticks and a squeeze of lemon. The anchovy's added are just great. And I love Food Safari and Mave's tops, I wish I knew where she shops, maybe asking too much :)
16 Mar 2013 07:12 AEST
Cherry pehar
SandringhAm
Saffron risotto
Just made this and put it in the oven, but can't find a recipe for the saffron risotto
25 Jun 2012 05:44 AEST
LizO
Mt Lawley WA
Fabulous and impressive
I generally double all of the additives (garlic, anchovies, herbs). I've even used tinned tomatoes. The result is always fabulous. The anchovies really make it. Really impressive with Risotto Milanese. What a great dish!
13 Jun 2012 07:09 AEST
KatBalu
Port Melbourne
Easy to cook and very tasty!
Thank you Nino, Great recipe! My family loves, loves the touch of anchovy.
01 Jun 2012 10:10 AEST
Angela Di Lorenzo
Merewether NSW
Secret Ingredient
I cooked a mouthwatering osso buco just last weekend. I wish I'd seen this before. I love that sneaky addition of anchovies. They usually add another dimension to dishes. Will have to cook it again soon and definitely add the secret ingredient! Thank you Food Safari. Buono!!!
08 May 2012 11:51 AEST
cherry
blackburn
great
this is a great recipe
02 May 2012 10:53 AEST
Lien Ankjell
Sydney
another excellent recipe...
OH LA LA! YUMMO! and little time in the kitchen, excellent recipe, thank you! I LOVE Food Safari!
15 Apr 2012 11:41 AEST
andrea
kelliville
bucco?
good recipe but is not Osso Bucco but Osso Buco (hole in italian)
03 Apr 2012 05:09 AEST
Taryn
SA
Yummy as!
Made this a couple times with store-brought liquid beef stock and is still delicious :)
27 Feb 2012 02:06 AEST
Gabriela Tylesova
Surry Hills
Fantastic
Great recipe! Especially the touch of anchovy. The whole family loved it!
17 Oct 2011 04:28 AEST
trwilliams
try lamb chops when introducing children to this recipe. they love the 'exotic' name.
30 Aug 2011 02:54 AEST
micko
palmwoods
salubrious
with mash and green beans, tip top
24 Aug 2011 12:24 AEST
Jules
Central Coast
Fantastic
My family and I love this recipe. Another variation to serving this meal is to break up the meat then stir through freshly cooked pasta topped with grated parmesan.
05 Aug 2011 09:04 AEST
Dale & Steph
Ange - dependent on your location, you could try Simon Johnson or Victor Churchill. If you visit our gourmet sourcing website, www.seekgoeat.com there is a directory of gourmet delicatessens and shops that would carry prepackaged veal stock. You may find somewhere close to you. Best of luck.
28 Jul 2011 08:55 AEST
Andrea
3034
No need for orange. Go the anchovies!!!
Great recipe. Made it for a large family gathering and everyone loved it. Served it with soft polenta?yum!!!!!!
18 Jul 2011 08:31 AEST
ange
annandale
stock recipe
Am so excited to make this I even tried to make veal stock - stuffed it up and have only just got enough. Can anyone recommend somewhere in Sydney where we can buy good veal stock - it takes way too long (I haven't even gotten to the Osso Buco yet)
04 Jun 2011 08:30 AEST
Elbie Fourie
Reedy Creek QLD
Osso buco recipe
Definitely going to try this great recipe looks so yummy
07 Jan 2011 07:45 AEST
Johnnie Hansen
This recipe is delicious, a great variation is to serve it with a potato and pumpkin mash with a hint of Rosemary and garlic
25 Oct 2010 12:58 AEST
maggie
Grind up the anchovies with a little olive oil in a mortar and pestle and they just melt thru' the dish - add subtle depth but not a fishy taste!
21 Oct 2010 08:16 AEST
milo
thirroul
add orange
I'd ditch the anchovy and veal stock, but add orange peel and juice to balance the richness of the marrow
09 Oct 2010 08:05 AEST
Pete
Randwick
Awesome!
This is without doubt an unbelievable recipe.stop mucking about.just do it.fully fully!
22 Sep 2010 10:51 AEST
Paull
Always looking for good Osso-Bucco recipes, this one looks fabulous. I have come across the use of anchovies before, dont equate them with what you get on a pizza, they do absolute wonders! Long ago, I found good Osso Bucco cuts at Paddington Fresh, in Paddington in Sydney. For those wondering, depending on your pot, it would go in the oven after the meat is put back into the pot/pan...
Yummmmmmmmmmmm!
09 Sep 2010 06:36 AEST
Jenny Michelson
What about the lemon/garlic/parsely gremolita topping?
16 Aug 2010 05:09 AEST
Emma
Fantastic recipe. I added fresh borlotti when they were in season and they added another element with their beautifully, creamy texture.
2nd time I made it I kept half aside and used it to make a linguini dish. It was like an Osso Bucco ragu. I shredded up the meat and stirred through the pasta with some of the rich sauce. I'll never forget it!
13 Aug 2010 03:37 AEST
Sarah
At the start of the recipe, you are instructed to preheat your oven ... but then there is no instruction to put the osso bucco into the oven.
24 Jul 2010 10:04 AEST
Ricardo
Melbourne
Didn't like it
As stated before however did not want to criticise without knowing the anchovies did not impressed me at all in this dish they simply do not match. The other was too much tomato was used.
It is a dish I have been making for many years fourty or so years but I wanted to try with a new twist however I got dissapointed
14 Jul 2010 12:36 AEST
Ricardo
Have cooked this dish many many times before but never with anchovies I should try it see what it tastes like although I see wayy and I say way too much tomato for a true Italian recipe
27 Jun 2010 06:17 AEST
Tracey
Made this using superb passata and in a Cuisnart slow cooker(!). Delicately delicious and trouble free. Thankyou
19 Jun 2010 08:34 AEST
Ben
LC
Freaking Amazing!
First time I have ever had Osso Bucco and it was amazing. Seeing this recipe on Food Safari made me go to Pendolino
15 Jun 2010 12:03 AEST
James
People who eat veal should are pigs
14 Jun 2010 04:31 AEST
Stew
While the poor thing had to work on the public holiday and I got to sit at home with my feet up, stumbling across this mouth watering recipe ruined my arvo of rest and kicked me into gear. Thanks for the inspiration, and thanks in advance for the brownie points!
08 Jun 2010 05:53 AEST
marilia
Kensington
tried it, better with the ancovies than lemon rind
I always I cooked the osso buco with the gremolata (garlic,parsley an lemon rind) but with the anchovies
the dish take you to another dimension, I will always add the anchovies. Very good, thank you Nino Zaccalli
16 May 2010 08:54 AEST
Viki
Absolutely gorgeous flavours and aromas........unfortunately for me the veal osso bucco i had purveyed was of inferior quality.........i am definately going to try this again and search out the right veal!
05 May 2010 04:23 AEST
Josephine Mitton
Craigburn Farm
Osso Buco Oven Cook?
Hi,
I've just made this up, as it mentioned warming the oven I have put the dish in here to cook for the next 3-4 hours. However, the video shows the dish being cooked on the stove top - confusing! What do you think is the correct way to cook?
05 May 2010 12:53 AEST
nicole and Lance
Rowville
Slow cooker?
For those who have tried this in the slow cooker, how many hours on low did you cook it for. Were the cuts as thick, and did it fall off the bone in 8 hours or did it have to cook for longer?
21 Apr 2010 05:52 AEST
Pigz Foodz
Camp Hill
Brilliant
When I watched the program I knew this was going to be a good version of a classic. It was even better than I imagined! Beautiful. The only modifications I made was adding zest of a lemon to the Gremolata and using Chicken Stock instead of Veal. I served it with a traditional Saffron Rissotto... Awesome!
21 Apr 2010 05:03 AEST
Helen
My partner is a chef and was taught by an old Italian man whose prized recipe was his Osso Bucco - however he would never tell anyone what went in it! I have tried many recipies and none ever come close apparently; but i made this one after watching the show and finally it looks like we have found a winner....YES!!!!
19 Apr 2010 10:50 AEST
Mimi
Guy Grossi, I love your show and you cook with true passion. I'm so inspired by your enthusiasm and definetly will be making this tonight
17 Apr 2010 03:56 AEST
Claire Bear
My daughter, known as Claire Bear is 4.5 years old and loves watching your show....we all watch it together. My husband got inspired by the Osso Bucco recipe that he surprised me and made it that weekend. It was fantastic. Thank-you Food Safari
16 Apr 2010 03:56 AEST
Ken
Esperance
Tried it
Wonderful recipe, the anchovies are a great addition. You don't get the fishie taste, just lovely flavour. We used a 700g jar of pasata in lieu of fresh tomatoes.
15 Apr 2010 03:17 AEST
Robin
Annandale
Finding veal shanks
Almost any butcher in the Norton Street area of Leichhardt will have this cut. I found it in Marketplace and Norton Plaza as well as a couple of Italian butchers just off Norton on Paramatta Road and Marion. If you cook Italian, you have to shop in that area!
My Osso Buco is on the stovetop right now.
I urge all readers to tell people they serve this to if they added anchovies. People with allergies wouldn't expect this ingredient, and it could really ruin a dinner party (to say the least).
12 Apr 2010 05:45 AEST
Sophie
Food
Wow, this looks great. Can't wait to cook it.
12 Apr 2010 03:04 AEST
dave
going to make this for my wife
12 Apr 2010 01:12 AEST
Kylie
This looks like a really nice recipe. Love watching your show. Great work.
12 Apr 2010 12:06 AEST
Cambell
Blacktown
food
I am hungry now
12 Apr 2010 12:04 AEST
Ash
sydney
show
I love your show. I will have to get the series and test out some of the recipes
on the family. Great job.
12 Apr 2010 12:02 AEST
Toby
Penshurst
recipe
Great recipe. Looks fantastic. Can't wait to give it a burl.
12 Apr 2010 11:40 AEST
Renee
Kellyville
Cut of meat
The meat I tend to always get is a lot smaller and thinner (end cut). The meat used in the recipe above is thicker as it is the middle cut which I can't seem to get. Does anyone know a good butcher where I can get the thicker cut in Sydney?
T.B - Get some therapy you narcissist!
11 Apr 2010 09:25 AEST
Daniel
Gelderland
Why the Oven
In the recepy is stated that you should preheat the oven, why?????
11 Apr 2010 04:25 AEST
Ramesh Weereratne
Brilliant stuff... making it at the minute... a bit confused about the oven. All the vision is on the stovetop!
10 Apr 2010 05:38 AEST
Chris
This morning I had my local butcher cut some fresh, nice and thick, as Mondo's suggested. I was telling him about the recipe and discovered that 3 people standing in line behind me who overheard had gone back to add some to their puchase! Love the idea of the anchovies.
10 Apr 2010 04:19 AEST
Ally
Ive seen osso buco in butcher shops, but had no idea how to cook it, Im definately going to give a red hot go! It looked so delicious.
10 Apr 2010 02:19 AEST
T.B
Dear Renee, WAKE UP!
10 Apr 2010 12:22 AEST
Alex
Hughesdale
Mouth watering Osso Buco
What a great recipe, and it looks so easy to do. Thanks for inspiring me to get back in the kitchen and cook this wonderful dish. I look forward to your fantastic show every week. it's inspiring and down to earth. Keep doing what you are doing the formula works!
09 Apr 2010 04:26 AEST
Carmel
What a divine meal with our winter approaching this will be on our dinner table.
09 Apr 2010 12:37 AEST
JENNY LANCE
BALLARAT
OSSO BUCCO
Best Osso Bucco recipe, that I have come across and I have had about 5, the gremolata with anchovy, parsley and garlic, looked fabulous.
Will be cooking this Sunday. Yum!!!!!!!!!!
09 Apr 2010 12:35 AEST
Renee
Kellyville
Veal
Can someone tell me where to get this cut of meat from in Sydney?
09 Apr 2010 08:09 AEST
Gail McMillan
I absolutely love your show - wouldn't miss it. As a lover of all things Italian and a foodie, thanks for all the great recipes. I feel as though I am in the kitchen as well. Keep up the great work.
09 Apr 2010 07:19 AEST
Nicholas Pitsikas
I am very impressed with the series. I haveGuy's 2 books & many others. The recipe for Ossos Buco is one of the best I have seen. Keep up the good work. The series is excellent.
08 Apr 2010 10:51 AEST
Marian
I think that was a wonderful recipe, and i am going to cook for dinar tomorrow.
well done
08 Apr 2010 09:21 AEST
Norbert
that is one hell of a mouth watering dish. Well done
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