Osso Bucco

And this recipe for Sarah Ronaldson. Sarah made a comment on my Facebook page that she, what the heck, just read her comment “Always wanted a good Osso bucco recipe, be sure to share, looks delish!”

So here it is:

  • 4 x Osso Bucco. You will find this at your local butcher
  • 1 large onion
  • 3 garlic cloves crushed
  • 500g crushed tomatoes
  • 200ml white wine
  • splash of red wine
  • 500ml chicken stock
  • 2 bay leaves
  • 4 sprigs of rosemary
  • parsley

Preheat your fan forced oven to 180deg

Use an oven proof pan like the Also one used in the photo. This will make for an easy transfer from the stove to the oven.

Set the osso bucco aside and fry off your onion and garlic.

Deglaze (add) your white wine and red wine, cook for about 3 to 4 minutes.

Add your crushed tomatoes, chicken stock and red wine vinegar, bring it to the boil and simmer for about 10 minuets.

Throw in your bay leaves, rosemary and season to taste.

Put your osso bucco back in the liquid and cover with either the lid or al foil and place into the oven for 2 1/2 to 3 hours depending on your oven.


If you love the recipe then please hit the share button below to share with your friends.

If you have given it a crack I would love to hear how it went. Please comment!!

If it works for you I would love it shared.

Happy cooking!!


About Andrew Embley

Andrew's played over 230 football games, in his 14th season, has a passion for food and health and family and is 'cooking with embers'...

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