We are big believers in food that takes its time—meals that simmer gently, fill the kitchen with warmth, and turn simple ingredients into something unforgettable. Osso Buco is one of those dishes.
Braised low and slow in a rich tomato base with garlic, herbs, and a splash of good wine, this Northern Italian classic is all about depth, comfort, and tenderness. It’s a recipe made for Sunday tables and sharing with the people you love—served best with creamy mash, Risotto, crusty bread, or a glass of red if you’re settling in.
Let’s get cooking.
OSSO BUCO
Serves 6
Ingredients
For the Osso Buco:
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6 pieces beef shin, 4–5 cm thick
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4 tbsp plain flour
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6 tbsp olive oil (use a robust, cold-pressed variety)
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2 onions, finely chopped
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2 carrots, finely chopped
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2 celery stalks, finely chopped
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4 garlic cloves, finely chopped
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2 tins crushed tomatoes
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1 glass dry white wine
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1 tbsp tomato paste
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2 litres good-quality beef stock
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1 bouquet garni (1 sprig rosemary, 8 sprigs thyme, 2 bay leaves tied with string)
For the Gremolata:
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Zest of 2 lemons
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1 small bunch fresh parsley, finely chopped
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2 garlic cloves, finely chopped
Method
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Prep the meat
Season the beef shins with salt and pepper, then dust lightly in flour. -
Brown the shins
Heat the olive oil in a large, heavy-based pan. Sear the shins until golden on both sides, then remove and set aside. -
Sauté the base
In the same pan, add the onions, carrots, celery, and garlic. Cook over medium heat for 3–4 minutes, until softened and fragrant. -
Deglaze and build flavour
Pour in the white wine and simmer until the alcohol cooks off and the liquid reduces slightly. Stir in the tomato paste and crushed tomatoes, then return the shins to the pan. -
Slow cook
Add the beef stock and bouquet garni. Bring to a gentle boil, then reduce the heat, cover, and simmer very slowly for 2½ hours, or until the meat is tender and almost falling off the bone. -
Finish the sauce
Carefully remove the shins and set aside. Simmer the remaining sauce uncovered until it thickens to your desired consistency. -
Make the gremolata
Combine the lemon zest, chopped parsley, and garlic in a small bowl. Set aside until serving.