Italian Cuisine

Osso bucco

Cuisine: Italian Servings: Serves 4 Created by Nino Zoccali

You might also like Gabriel Gate’s osso bucco recipe. Or, browse our collection of Italian recipes.

Ingredients

4 x 350-400g, centre bone cut pieces of veal osso buco
100mL extra virgin olive oil
2 medium to large white onions, finely diced
2 cloves garlic, finely diced
2 anchovy fillets
1 cup dry white wine
1kg fresh tomato, crushed with skins and seeds removed
1 cup veal stock
2 large sprigs of fresh thyme
2 large sprigs of fresh sage
1 large sprig of fresh rosemary
1 fresh bay leaf
Sea salt and freshly ground black pepper to taste

For the purée

2 cloves garlic, finely chopped
2 tbsp finely chopped parsley
2 tbsp finely chopped good quality anchovy

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Preparation

Preheat oven to 170°C.

Season the veal with the sea salt and pepper. Heat half the olive oil in a large pot and brown the veal osso buco pieces evenly on all sides. The veal should be well coloured but be careful not to burn the meat. This should take about 10 minutes.

Remove the browned veal shanks from the pot and set them aside on a plate or in a baking tray. Add the remaining olive oil to the same pot to which you browned the veal and then add the diced onion, garlic, anchovy and herbs and sauté slowly for about 5 minutes or until translucent. Turn heat up and then add the white wine to deglaze the pan. Cook until the wine is almost completely reduced before adding the tomato and veal stock.

Bring to the boil before lowering heat slightly and placing the veal pieces back into the pot. Slowly bring to the boil again before allowing to simmer slowly. Check for seasoning and adjust accordingly, if the tomatoes are not as ripe and sweet at they should be a little sugar should be added. Cooking time will vary depending on the thickness of the cut but will take somewhere between 2.5 to 4 hours.

The veal should be fork tender, with the meat just beginning to separate from the bone when you move them from the oven. Do not remove until meat is falling off the bone.

To make the purée, combine the garlic, anchovy and parsley.

After you have removed the veal from the sauce, stir in the puree. Serve veal pieces with equal portions of saffron risotto and spoon a little of the veal sauce over the top of the veal pieces to finish.

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Restaurant		Suburb
1.	The Beresford Hotel	Surry Hills
2.	Cellar 47	Shepparton
3.	Valentino's	Northbridge
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5.	Benny's Bar & Cafe	Fremantle
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7.	Arch Rival	Palmerston
8.	Railway Hotel	Fitzroy North
9.	Vibe Cafe Restaurant	St Kilda
10.	Morning Star Estate	Mt Eliza

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

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

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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