• BOOK
  • APP
    • About the App
    • iPhone tutorial
    • iPad tutorial
    • FAQs
    • App troubleshooting
  • ABOUT

Mobile Menu

  • PLAN
    • Planner templates
    • Meal plans
      • Summer
      • Autumn / Fall
      • Winter
      • Spring
    • How-to
  • BUY
  • COOK
    • Breakfast
    • Snacks & lunchbox
    • Meals & dinners
    • Sides & salads
    • Desserts & special occasion
  • Search
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Menu
  • Skip to left header navigation
  • Skip to right header navigation
  • Skip to main content
  • Skip to secondary navigation
  • Skip to primary sidebar
  • Skip to footer

Before Header

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

PlanBuyCook

Meal planning made simple

  • BOOK
  • APP
    • About the App
    • iPhone tutorial
    • iPad tutorial
    • FAQs
    • App troubleshooting
  • ABOUT
  • PLAN
    • Planner templates
    • Meal plans
      • Summer
      • Autumn / Fall
      • Winter
      • Spring
    • How-to
  • BUY
  • COOK
    • Breakfast
    • Snacks & lunchbox
    • Meals & dinners
    • Sides & salads
    • Desserts & special occasion
  • Search

Osso buco

You are here: Home / COOK / Osso buco

23/07/2018 By //  by Gaby Leave a Comment

Jen loves to eat polenta. Osso buco and polenta are a match made in heaven, or you can use mashed potato. It literally translates to bone with a hole, and refers to the lovely marrow in the bone. You can get veal or beef osso buco, but veal can be hard to come by. 

OSSO BUCO

Prep: 15 mins
Cook: 2½ hours
Serves: 4

Ingredients

  • 2 tbsp of plain flour
  • 1 tsp of salt
  • a pinch of pepper
  • 4 pieces of beef osso buco
  • 40ml / 2 tbsp of olive oil
  • 1 brown/yellow onion, finely diced
  • 2 cloves of garlic, crushed or grated
  • 2 carrots, diced
  • 1 stick of celery, finely diced
  • 4 sprigs of flat leaf parsley
  • 1 sprig of thyme
  • 1 bay leaf
  • 400g/14oz of tinned/canned diced tomatoes
  • 250ml / 1 cup of water
  • 100ml / ½ cup of white wine (optional)
  • mashed potatoes or polenta, to serve

Method

  1. Preheat oven to 170ºC/325ºF/Gas Mark 3 (reduce by 20ºC/50ºF/one gas mark if fan forced).
  2. Season flour with salt and pepper and mix. Coat the meat in flour mix, shaking off excess flour before cooking.
  3. Heat half the olive oil in a wide-based saucepan and brown the beef. Remove meat from saucepan.
  4. Wipe the pan with paper towel if the flour has burnt.
  5. Add remaining oil, onion, garlic, carrot, celery, parsley and thyme to the pan and a little water to soften the vegetables but not brown them.
  6. Cook the vegetables for 15 minutes.
  7. Add bay leaf, tomatoes, water and wine (if using) and bring to the boil.
  8. Return meat to the pan (ensure liquid just covers meat), cover with baking (parchment) paper, place a lid on top and cook in the oven for 2 hours. If doubling the recipe, allow half to cool to room temperature before freezing for later use.
  9. Cook potatoes, mash and serve. Polenta is also good as a side, but take into account it takes 50 minutes to cook (see separate polenta recipe).

TIP
Put the seasoned flour in a large freezer bag then add the meat to coat easily. Polenta is a great side for this dish.

Filed Under: COOK, Meals & dinners

Get the Plan Buy Cook meal planning app, available for iPhone and iPad to get dinner done. The Plan Buy Cook Book is available worldwide via Amazon or at all good Australian bookstores and online through Booktopia.

Related Posts

You may be interested in these posts from the same category.

Mango chicken

Arun’s lentil soup

Poached ginger chicken

Chicken and corn soup

Chick pea curry

Beef stroganoff

Chicken enchiladas with red rice

Stir fry mince with XO sauce

Minestrone

Anzac biscuits

Pastitsio: Greek pasta bake

How-to cook perfect steamed rice

Previous Post: « Meal plan #38 – Winter
Next Post: Meal plan #39 – Winter »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Plan Buy Cook Book

Plan Buy Cook App

Handy planners

Recent Posts

How to BBQ: barbecue tips

08/09/2021

Mango chicken

07/09/2021

Arun’s lentil soup

25/07/2021

Poached ginger chicken

17/06/2021

Footer

Tip of the week

Salads are best served at room temperature. If making them in advance, take them out of the refrigerator in time to get to room temp.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Contact Us
  • Sitemap

Site Footer

  • Contact Us
  • Sitemap

Copyright © 2025 · Appetising Ideas