Please Pass the Recipe

sharing recipes from one generation to the next


0ss0 bucco served 2As a  newlywed in the mid seventies I owned a small book of braised meat dishes from around the world. That book is long gone, but my love of osso bucco first made from that little book has not. I love the stickiness that the veal shin contributes to the light yet rich sauce, I love the sweet soft meat so tender you could eat it with a spoon and I love the sharp freshness the gremolata imparts to finished dish.


750g veal shin on the bone

2 tablespoon plain flour, seasoned

2 tablespoons olive oil

1 large carrot peeled and diced

2 sticks of celery, diced

1 onion, peeled and diced

1 glass dry white wine

4 cloves of garlic, sliced

4 large fresh tomatoes, chopped

2 bay leaves

2 strips lemon rind

1 teaspoon dried thyme

2 cups stock

Preheat the oven to 150C

Heat 1 tablespoon of oil in an ovenproof dish with a lid. Sauté the carrot and celery until soft. Toss the pieces of veal shin in the seasoned flour, then heat 1 tablespoon of oil in a separate pan and brown the veal. Add the meat to the vegetable pan, then deglaze the browning pan with the wine, scraping all the meat residue into the liquid. Pour the wine over the meat and veg then add the tomatoes, sliced garlic, bay leaves, thyme and lemon rind. Pour over sufficient stock to cover the meat. Bring to the boil, lay a piece of baking paper over the surface, cover and place in the oven for 1 1/2 – 2 hours or until the meat is falling off the bone. Best the chill overnight, the flavours will develop. Lift any solidified fat from the surface before reheating to serve.

I like to serve Osso Bucco on a bed of soft polenta garnished with a gremolata made with ¼ cup minced fresh parsley, zest of 1 lemon and 2 cloves of garlic, minced.  Serves 4


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs


  1. ladyredspecs
    June 28, 2012

    Absolutely, another osso bucco pleasure, sucking the marrow from the bones, though Monty’s puppy pleading eyes usually convince me I should hand them over. 🐶


  2. Leah
    June 28, 2012

    YUM! good weather for it too 🙂 and don’t forget the love of sucking the marrow from the bones


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This entry was posted on June 28, 2012 by in Food, Gluten Free, Main Meals, Pork and veal and tagged , .
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