Beef osso bucco with tomatoes and white wine

Beef osso bucco with tomatoes and white wine

Serves: 4 | Preparation Time: 15 mins | Cooking time: 2.5 hours


  • 4 pieces of farm88 yearling beef osso bucco 
  • 2 tbsp plain flour
  • 2 small onions 
  • 2 tbsp olive oil
  • 1 large celery stick, finely chopped 
  • 1 medium carrot, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g can of chopped tomatoes
  • 300ml (1 1/4) cups cups dry white wine 
  • 300ml (1 1/4) cups chicken or veal stock
  • 1 strip of thinly pared lemon rind 
  • 2 bay leaves, plus extra for garnishing (optional)
  • Salt and freshly ground pepper



  • 2 tbsp finely chopped fresh flat leaf parsley
  • finely grated rind of 1 lemon
  • 1 garlic clove, finely chopped 



  1. Preheat the oven 160°c.
  2. Season the flour with salt and pepper and spread it out in a shallow bowl.
  3. Add the pieces of beef osso bucco and turn them in the flour until evenly coated (shake off any excess flour).
  4. Slice one of the onions and separate it into rings.
  5. Heat the oil in a large flameproof casserole dish, then add the beef, with the onion rings. Brown the beef on both sides over a medium heat.
  6. Remove the beef osso bucco with tongs and set aside on kitchen paper to drain.
  7. Chop the remaining onion and add it to the pan with the celery, carrot and garlic.
  8. Stir the bottom of the pan to incorporate the pan juices and sediment. Cook gently stirring frequently, for about 5 minutes until the vegetables soften slightly. 
  9. Add the chopped tomatoes, wine, stock, lemon rind and bay leaves, then season to taste with salt and pepper. Bring to the boil, stirring.
  10. Return the beef osso bucco to the pan and coat with sauce, cover and cook in the oven for 2 hours or until the beef feels tender when pierced with a fork.
  11. Meanwhile, make the gremolata. In a small bowl, mix together the chopped parsley, lemon rind and chopped garlic. 
  12. Remove the casserole from the oven and lift out and discard the strip of lemon rind and bay leaves. 
  13. Taste the sauce for seasoning
  14. Serve the osso bucco hot, sprinkled with the gremolata and garnished with extra bay leaves, if you like. Enjoy!
Results may vary.