Osso Buco

I know this is a super old classic, but it's just such an easy one to create at home! The sauce is rich and comforting and the meat literally falls off the bone. A great one for the freezer!
osso buco
  • 6 Beef Osso Bucco (I used beef but Veal is fine too)
  • 1 tbsp flour
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil
  • 2 carrots finely diced
  • 2 celery sticks finely diced
  • 1 onion finely diced
  • 3 garlic cloves minced
  • 700g tomato pasata
  • 2 cups water
  • 2 tbsp tomato paste
  • 2 beef stock cubes
  • 2 bay leaves
  • Plain risotto, noodles, mash potato or creamy polenta to serve

For an extra flavour bomb, top with gremolata (I shredded some parsley, minced 1 clove of garlic, the zest of 1 lemon and mixed in with 1 pinch of salt)

  1. Dust both sides of the beef with the flour, salt and pepper.
  2. Heat 1 tbsp of oil in a large, heavy based skillet (that has a lid) on medium heat. Add beef and sear until browned. I used this pan and I can’t recommend it enough. I use it for everything.
  3. Remove the beef from the heat and add the remaining 1 tbsp of olive oil.
  4. Add carrot, celery, onion and garlic. Cook for 2-3 minutes until the vegetables begin to soften.
  5. Return the beef to the pan along with the pasata, water, tomato paste, stock cubes and bay leaves.
  6. Bring to the boil, place the lid on, reduce to lowest heat and cook for 2 hours. Stir half way and add 1/2 cup of water if it’s beginning to stick.
  7. Remove lid, cook for 20 minutes. The meat should be pull apart tender. Continue cooking if you need to until it pulls apart easily with a fork.

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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