Osso Bucco


Osso Bucco is a slow cooked meat and tomato Italian style stew which is full of flavour

Prep time:20 mins

Cook time:135 mins

Makes: Approximately 2kgs


  • 1/3 cup seasoned plain flour
  • 1.5kg osso bucco beef
  • 2 tablespoons olive oil
  • 100g pancetta or bacon, finely chopped
  • 2 onions, diced
  • 2 cloves garlic, crushed
  • 1 stick celery, finely diced
  • 2 carrots, finely diced
  • 1 cup white wine
  • 400g can chopped tomatoes
  • ½ cup chopped fresh parsley
  • ¾ cup Leggo’s Tomato Paste
  • Approximately 2 cups beef stock
  • Mashed potato and steamed peas, for serving


Step 1

Place seasoned flour and beef into a large freezer bag and shake well. Remove beef from bag and discard any leftover flour. Heat oil in a large saucepan over high heat. Cook beef in batches for 5-6 minutes or until well browned, adding more oil in between batches if needed. Remove from pan and set aside.

Step 2

Reduce heat to medium and stir in pancetta, onions, garlic, celery and carrots. Cook until onions are softened and just beginning to brown. Add white wine a little at a time, stirring continuously, making sure it cooks off before each further addition.

Step 3

Stir in tomatoes, parsley, Leggo’s Tomato Paste and stock. Return beef to the pan and bring to the boil, stirring continuously. Reduce heat, cover and simmer for 2 hours, stirring occasionally. Add a little more beef stock if needed as cooking progresses. When cooked, season to taste, remove bones and discard. Serve with mashed potato and peas.

Tasty Tip!

Any leftovers can be frozen for up to 3 months. Always thaw frozen foods in the refrigerator or overnight.

Beef Ragu
Average user rating:
  • 4

Featured in this recipe

  • Tomato Paste 250g

    Tomato Paste 250g

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