Osso Buco

8 Servings
2 hr

Osso buco ... my take on an Italian classic. It's a mouthwatering and hearty one-pot meal, where the beef is cooked low and slow with vegetables, wine and beef stock. The end result, meltingly tender and succulent meat. Perfect comfort food that you'll want to share with the people you love.

Garnish with gremolata, a mixture of lemon juice, lemon zest, garlic and parsley ... or a handful of microgreens Mmmm ... served on a bed of fluffy and buttery mashed potatoes, or creamy polenta! Can dinner get any better on a cold winter's evening?

Osso Buco

Osso Buco

Osso Buco

Recipe details

  • 8  Servings
  • Prep time: 20 Minutes Cook time: 100 Minutes Total time: 2 hr
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  • 1.5kg beef shin, bone-in
  • 125ml (½ cup) flour
  • 125ml (½ cup) olive oil
  • 1 large onion, peeled and chopped
  • 4 celery stalks, chopped
  • 8 carrots, peeled and chopped
  • 400g canned whole Italian tomatoes
  • 500ml (2 cups) beef stock
  • 250ml (1 cup) white wine
  • 5ml (1 teaspoon) thyme
  • 5ml (1 teaspoon) oregano
  • 2 bay leaves
  • 20ml (1 tablespoon, plus 1 teaspoon) sugar
  • 2 x 250g white mushroom punnets, halved
  • 500ml (2 cups) spinach, finely sliced
  • Handful of parsley, finely chopped
  • Salt and pepper


Season the meat with the salt and pepper, before coating it with the flour.
Heat the olive oil in a large non-stick pot on medium to high.
Add the meat and cook until browned on both sides, about 10 minutes per side.
Remove the meat from the pot and set aside.
Add the onion and sauté until lightly browned, about 5 minutes.
Now add the celery and carrots, and cook for 10 minutes.
Add the rest of the ingredients, except the mushrooms, spinach and parsley.
Season with the salt and pepper.
Reduce the heat and cook on a simmer for about 60 minutes, or until the meat is tender and cooked.
Then add the mushrooms and cook for 10 minutes.
Add the spinach and parsley during the last 5 minutes of cooking.
Serve warm.

Mauricia's Recipes
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