Traditional Osso Buco

Our own family Osso Buco recipe – a favourite of the Toscanos winter table



2 knobs butter

500g finely chopped onion

1 large carrot, finely chopped

2 sticks celery, finely chopped

4 garlic cloves, finely chopped

350g veal shanks or Osso Buco-cut beef

2 medium glasses dry white wine

3/4 cup beef or chicken stock

2 teaspoons fresh basil

1 teaspoon fresh thyme

1 tin whole tomatoes drained and chopped

4 tablepoons parsley leaves

2 bay leaves

3/4 tablespoons grated lemon peel


  • Preheat oven to 175°c
  • Fry onion, carrot, celery and half the garlic in butter in a pan for 10 minutes on a low heat, transfer mixture to a baking dish.
  • Coat veal shanks (or Osso buco cut) in lightly salted flour and brown them in the pan used for the carrots, celery and garlic.
  • When veal is browned lay them on the top of the onions, carrots ect in the baking dish.
  • Add to the meat juices remaining in the pan, the chopped tomatoes, stock, wine, basil, thyme and half the parsley and bring to the boil.
  • Tip the liquid over the shanks, cover with foil and bake in a pre-heated oven for 1 ½ hours.
  • Combine the remaining garlic and parsley with the lemon peel and sprinkle over the top
  • Serve with celeriac puree and green beans