Osso Buco

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Osso Buco Recipe

Osso Buco

Osso Buco is an Italian classic that is so easy to recreate at home. This traditional recipe features succulent beef slow-cooked in a flavorful tomato-based sauce, resulting in melt-in-your-mouth goodness that’s perfect for chilly nights or cosy family dinners. With just a few simple ingredients and a bit of patience, you can recreate this classic dish in your own kitchen and impress your guests with its rich, complex flavours.

  • Total Time: 2 hours 40 mins
  • Yield: 4-6 1x


Units Scale


  • 1/2 bunch flat leaf parsley, finely chopped
  • Zest and juice of 1 lemon
  • 2 tbsp olive oil
  • 1/2 tsp salt

Osso Buco

  • 6 beef (or veal) osso bucco
  • 1 tbsp flour
  • 1 tsp salt
  • 3 tbsp olive oil
  • 2 carrots, finely diced
  • 2 celery sticks, finely diced
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 700g tomato passata
  • 2 cups beef stock
  • 1/2 tsp black pepper
  • 2 bay leaves
  • Plain risotto, mashed potato or creamy polenta to serve


  1. To make the gremolata, combine the parsley, zest and juice of 1 lemon, the olive oil and salt. Stir to combine and set aside.
  2. Sprinkle the flour and salt over the beef. Use your hands to coat evenly.
  3. Heat the olive oil on medium heat in a large, heavy-based skillet. Cook the osso buco for 5-8 minutes until browned all over. Set aside.
  4. Add the carrot, celery, onion, and garlic to the same pan. Cook for 3-4 minutes or until softened.
  5. Stir through the tomato paste, then add the passata, beef stock, black pepper and bay leaves.
  6.  Return the beef to the pan, bring it to a boil, place the lid on and then reduce the heat to the lowest setting.
  7. Cook for 2.5 hours and add ½ cup water halfway if the sauce starts to stick to the base of the pan. The beef should fall apart tenderly at the end of the cooking time. If not, continue cooking in 20-minute intervals.
  8. Serve with mashed potatoes or creamy risotto. Top with the gremolata.


MAKE AHEAD AND LEFTOVERS – Prepare the Osso Buco as per the recipe. Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat on the stovetop or in the microwave. The gremolata can be prepared and stored in the refrigerator in an air-tight container for up to 24 hours before use. 

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 2.5 hours

One Response

Did you make this recipe? Let me know what you thought!

More recipes like this:

Recent recipes: