- 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)
- Dust both sides of the beef with the flour, salt and pepper.
- 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.
- Remove the beef from the heat and add the remaining 1 tbsp of olive oil.
- Add carrot, celery, onion and garlic. Cook for 2-3 minutes until the vegetables begin to soften.
- Return the beef to the pan along with the pasata, water, tomato paste, stock cubes and bay leaves.
- 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.
- 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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