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Shin on the Bone - Osso Buco

A deliciously rich and tender beef dish - slow-cooked for maximum flavour
Prep Time30 mins
Cook Time4 hrs 30 mins
Resting Time12 hrs
Total Time17 hrs
Author: Georgie Moleta


  • 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
  • 1/2 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.