Shin on the Bone – Osso Buco

Osso Buco is the shin bone. Strong muscles full of tendons. It requires a long slow cooking to soften the tendons and release the rich flavour. This traditional recipe uses herbs and tomato to bring out and enhance the rich beef flavour.


Osso Buco

Shin on the Bone - Osso Buco

Georgie Moleta
A deliciously rich and tender beef dish - slow-cooked for maximum flavour
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Resting Time 12 hours
Total Time 17 hours


  • 500 g Osso Buco
  • 750 ml Red wine
  • 2-3 l beef or chicken stock
  • 1 bunch Rosemary
  • 1 bunch Thyme
  • 3 Tbsp Garlic, minced
  • 1 Onion
  • 1/2 cup Celery, diced
  • 1/2 cup Carrots, diced
  • 6 Tbsp Tomatos, diced
  • 1 Tbsp Tomato paste


  • In a bowl mix rosemary, thyme, garlic, and 2 Tbsp olive oil.
  • Rub herb mixture all over osso buck and leave to marinate overnight

Next Day...

  • Pre-heat oven to 160 degrees
  • In pot on high heat add olive oil then osso buco, brown evenly. Then remove and place to one side.
  • In the same pot, add onion, celery, carrot, and remaining marinade. Cook until tender and caramelised, then add red wine and cook until almost dry.
  • Add tomatoes and tomato paste and then put into oven proof dish with osso buco and add stock to cover bone.
  • Place in oven for 4 hours until osso buco is falling off the bone.
  • Remove meat, strain liquid and reduce.
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