Osso Bucco

Osso Bucco



  • 3-4 veal shins (osso bucco cut, approx 1.8 kg)
  • half a cup plain flour
  • Salt and pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 400g can whole tomatoes, drained and diced
  • half a cup white wine
  • 4 cloves garlic, chopped
  • 8 semi-dried tomatoes, halved
  • 2 cups chicken or beef stock, this amount could vary depending on size of your slow cooker
  • 2 sprigs rosemary (optional)


Season meat with salt and pepper then cover with flour, shaking off excess.

In a large frying pan, melt butter and oil together and sear meat one piece at a time.

Place veal shins in a slow cooker add diced tomatoes and turn on to HIGH.

Meanwhile, remove excess oil and butter from pan and add wine, garlic, semi-dried tomatoes, stock and rosemary sprigs.

Bring to a boil then pour over meat in slow cooker; making sure meat is just covered with liquid.

Place lid on, turn down to LOW and cook for 9 hours.

Turn off cooker and remover meat. For a thicker sauce pour liquid into a saucepan and bring to a simmer for 15 minutes.


  • If you have a large slow cooker you my not need as much stock; just make sure the meat is only just covered.
  • If you dont want to boil the sauce afterward for so long then simply thicken with cornflour or arrowroot.
  • You can garnish this meal with a sprinkle of the classic Italian gremolata (finely chopped parsley and lemon rind).
  • When cooking meat like this, I like to get as much flavour from it as possible so taking the extra 20 minutes in the beginning to sear the meat will give you a wonderful flavour in the end.
  • Traditionally Osso Bucco is served with saffron rice. Mashed spuds and couscous also work beautifully, especially when served with steamed broccoli and beans.
  • Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.

Serving Suggestions


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