Beef Osso Bucco

osso bucco recipe beef osso bucco

Grass Fed Osso Bucco (beef shin) is very popular at Mighty Nice meats in winter. This easy recipe uses simple ingredients to deliver a delicious casserole. This is the kind of recipe that can be easily adapted to suit your own tastes. You’ll find it gives you endless possibilities that range from weeknight meals to dinner party entertaining. Try experimenting with chilli, curry and cinnamon spices.


1 kg (4 x 250g pieces) Bingil Bay Beef Osso Bucco from Mighty Nice Meats
1 large brown onion, diced
2 stalks of celery, diced
1 large, or 2 small eggplant roughly chopped.
1/2 cup plain flour
1 tbsp coconut oil or extra virgin olive oil
1 cup red wine
4 x tomatoes blanched for 10 minutes, skin removed & diced
1 cup beef stock
4 cloves of Australian garlic, crushed
3/4 cup fresh parsley leaves, chopped
Zest from 1 lemon
a good shake each of Worcestershire sauce
2 bay leaves (optional)


1. Preheat oven to 160ºC. Dust osso buco in seasoned flour and shake off excess.

2. Heat oil in a wide cast iron pan and cook osso buco on both sides until golden brown. Set meat aside. Add onion, celery and parsnip and cook until golden. Add wine and allow to boil for 1 minute. Place meat on top of vegetables in a single layer if possible.

3. Add tomatoes, stock to just cover meat and garlic and rosemary. Press a round of baking paper onto meat, cover with lid and cook in oven for 1 ½- 1 ¾ hours until meat is very tender. Check half way through and add a little extra stock to cover meat if needed.

4. Serve osso buco on a bed of garlic mash with simple greens like beans, kale or silverbeet.


You can cook the osso buco on the stovetop instead of the oven, just be sure to use a low flame so it doesn’t burn.
You can add extra stock and a splash of vinegar if you’d prefer not to include red wine. More alternatives include red wine vinegar, sherry vinegar or balsamic vinegar.
If you don’t have a cast iron dish, transfer vegetables and liquid into a casserole dish, put the meat in among the vegetables, cover meat with baking paper and cover casserole dish tightly with foil.