Information for visitors to our aged care centres. Read more

Back to top
To Top
Back
Back
Recipes
Jan 03, 2023

Osso bucco recipe

Osso buco, a rich and elegant braised dish, built on veal shanks, aromatic vegetables and wine.

Serves: 6-8

Prep time 20 min

Cook time 2hr 15 min

Ingredients

  • 1/4 cup olive oil
  • 2 brown onions, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, crushed
  • 1/4 cup plain flour, for coating
  • Salt and freshly ground pepper
  • 8 (about 1.5kg) veal osso bucco
  • 1 cup (250ml) red wine
  • 400g can diced tomatoes
  • 1 cup beef stock
  • Chopped fresh parsley, to serve
  • Creamy mashed potato, to serve

Method

  1. Preheat oven to 160°C. Heat half the oil in a large non-stick frying pan over medium heat. Add onions, carrots, celery and garlic to the pan. Cook, stirring occasionally, for 8 minutes or until softened. Remove from pan and set aside.
  2. Season flour with salt and pepper. Coat osso bucco in flour, shaking off any excess. Heat remaining oil in the frying pan over medium-high heat. Add meat and cook for 2-3 minutes each side or until well browned. Transfer meat to a large ovenproof dish. Spoon over the vegetables.
  3. Increase pan heat to high and add the wine. Boil for 2 minutes, scraping any tasty bits off the base of the pan. Stir in the tomatoes and stock. Bring to the boil. Pour over the meat in the dish. The meat should be covered by the liquid. Cover with a lid and cook for 1 3/4-2 hours or until the meat is very tender and the sauce thickens.
  4. Serve sprinkled with parsley and accompanied by the mash.

Does your loved one need support?

IRT has been supporting older Australians and their families with compassionate care for more than 50 years with aged care centres in NSW, Qld and the ACT. If your loved one needs warm and personalised care you can trust, we'd be more than happy to help.

Find out more

Subscribe to our Newsletter

Enter your details below to receive the latest updates from IRT directly to your inbox

*By signing up to our newsletter you agree to receive emails from IRT.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.