Osso buco is an Italian braise that uses one of the top braising cuts from a veal or beef carcass, either the shank or shin, which is cut into thick slices through the bone. 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. Chef Nino Zoccali likes to use the best veal he can find for this recipe, 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.






Skill level

Average: 3.9 (107 votes)


  • 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
  • 1 large rosemary sprig
  • 1 bay leaf 
  • 250 ml (1 cup) dry white wine 
  • 1 kg tomatoes, peeled, seeded and crushed
  • 250 ml (1 cup) veal stock 


  • 2 garlic cloves, finely chopped 
  • 2 tbsp finely chopped flat-leaf parsley 
  • 2 tbsp finely chopped good quality anchovy fillets

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.


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. Transfer 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. Cover with a lid and simmer gently for 2½-4 hours, until the meat has begun to separate from the bone.

Combine the ingredients for the gremolata. Scatter it 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.


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