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Jo’s Osso Buco recipe

visitor recipeLovely winter comfort food. Great tastewhen served with mashed potates and gremolata. – Recipe submittedby Jo Woolnough from Victoria, Australia.

Recipe: Jo’s Osso Buco

1 cup all-purpose flour
4 veal osso bucco
2 tablespoons extra virgin olive oil
2 yellow onions, sliced
2 cloves garlic, crushed
1 (26-ounce ) can chopped tomatoes
1 cup chicken stock or broth
2 tablespoons tomato paste
1/2 cup fresh flat-leaf parsley
1/8 teaspoon ground pepper
1/8 teaspoon salt

  • Season flour with salt and pepper. Tossthe veal shanks in the flour, and shake off excess.
  • Cook veal in 1 tablespoon oil, using alarge flameproof casserole dish or heavy-based saucepan overmedium-high heat. Cook 2 to 3 minutes on each side or until goldenbrown. Remove.
  • Heat the remaining oil in the casseroledish over medium heat. Add the onions and cook, stirring occasionallyfor 2 to 3 minutes or until they soften slightly. Add the garlicand cook stirring, for 30 seconds or until aromatic.
  • In a separate bowl combine the tomatoes,stock and tomato paste.
  • Return veal to the onion garlic mixture,add the tomato mixture and bring to the boil over high heat.Reduce heat to medium-low and cook covered, for 1 1/2 hours.
  • Stir in parsley and season with salt andpepper. Cook uncovered for another 30 minutes or until the vealis tender and the sauce reduces and thickens slightly.

    Makes 4 servings.

    Recipe is the property of Nestl ®and, used with permission.

    Osteria D' Assisi "Lamb Osso Bucco"

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  • Comments

    1 Comment


    n. 1,5 kiloa Osso buco-lihaa, eli naudan potkaviipaleita, jossa on luuydin tallella.  Perinteisesti tahan tulisi kayttaa vasikanpotkaa, mutta sita nyt on turha kuvitella loytavansa suomalaiseen kaupasta. Jos loydat Osta heti.

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