When we make this traditional Italian osso bucco recipe we always make at least double quantities so the family get the benefit of this slow cooked Italian classic for at least two meals. It’s Yummy! In warmer weather serve it with a crisp salad.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

traditional Italian osso bucco

• 4 – 6 pieces osso bucco (shin beef cut through the bone)
• 1 cup plain flour
• 2 tablespoons olive oil
• 2 medium to large onions diced
• 1 large carrot, peeled and finely chopped
• 3 cloves garlic, finely chopped
• 2 bay leaves, cracked
• 1 sprig rosemary
• 2 tablespoons tomato paste
• 800g diced tomatoes
• 1 teaspoon dark brown sugar
• ½ cup red wine
• 250ml beef stock
• sea salt and freshly ground black pepper to taste

for the gremolata

• ½ bunch flat leaf parsley, finely chopped
• finely grated rind from 2 lemons
• 2 garlic cloves crushed

Preheat oven to 160°c.

Place flour onto a plate and dust the osso bucco well. Heat the oil in a large sauté pan or stove top casserole dish and brown osso bucco well on both sides and remove from the pan. Add the onion and cook until just starting to soften and colour and then the other vegetables, garlic, bay leaves and rosemary cook for a further 2 -3 minutes. Stir in the tomato paste, diced tomatoes, red wine and beef stock and return the meat to the pan. Heat stirring until liquid boils. Simmer and reduce liquid by 1/3. Cover and cook in the pre-heated oven 1 ½ hours or until meat is tender.  Just before serving, mix the gremolata ingredients and sprinkle over the hot osso bucco. Perfect served with soft polenta or mashed potatoes and steamed green beans. Serves 4 -6.

Tips: This dish can also be cooked in a slow cooker or pressure cooker.