Osso bucco casserole with tomato and chilli

Osso bucco casserole with tomato and chilli

Serves: 8-10 | Preparation time: 30 mins |  Cooking time: 2 hours 45 mins


  • 8 Farm88 yearling beef osso bucco
  • ½ cup plain flour
  • 1 tsp curry powder
  • ½ tsp salt and pepper *to taste
  • ¼ cup oil
  • 1 onion large peeled sliced
  • 1 red chilli finely chopped large seeded
  • 2 cloves garlic crushed
  • 440 g canned crushed tomatoes
  • 2 tsp sugar
  • 1 tbs tomato paste
  • 1 cup dry white wine
  • 250 g cherry tomato
  • 1 tsp parsley chopped *to decorate
  • 1 tsp cornflour optional


  1. Preheat oven to 140ºC (fan-forced).
  2. Place flour, curry powder, pepper and salt in a plastic bag, add meat and shake well, remove and shake off excess flour.
  3. Heat oil and add meat in batches to seal and lightly brown. Drain on paper towels then layer meat in a single row, if possible, in large baking dish.
  4. Brown onions, chilli and garlic in same pan, add to meat.
  5. Add tomatoes, tomato paste and sugar and cook for 2 minutes. Add wine and season to taste.
  6. Pour tomato mixture over meat and onions. Cover dish tightly with foil or lid.
  7. Bake for 2-2½ hours.
  8. Fifteen minutes before removing from oven add cherry tomatoes.
  9. If desired, thicken sauce with a little cornflour mixed with water, trying not to disturb the cherry tomatoes too much.
  10. Sprinkle with chopped parsley and serve.
Results may vary.