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Recipe: Osso Buco

July 14, 2014

This is a modern version of Osso Buco and is a lovely flavoursome meal that is ideal on a cold winter’s night. It pairs well with full-flavoured strong ales, such as Coopers Vintage Ale or Mountain Goat Double Hightail.

Serves 4

Time: Prep 20 min Cooking 2 ½ hours


  • Osso buco4 Osso Buco (1 – 1.2 Kg)
  • 2 medium carrots, chopped
  • 2 celery sticks, chopped
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 400g can chopped tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons fresh thyme, finely chopped
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 bay leaves
  • ¼ teaspoon black pepper
  • 450ml beef stock
  • 1 stubbie English strong ale (355ml)
  • olive oil for frying


  • 2 tablespoons fresh parsley, finely chopped
  • 1 garlic clove, crushed
  • 2 teaspoons lemon zest, grated


  1. Preheat oven to 160°C.
  2. Brown meat in batches in large Dutch oven or casserole pan with olive oil, remove from pan and set aside.
  3. Sauté onion, garlic, carrots, and celery for a few minutes, and then deglaze pan with the ale. Add stock, tomatoes, thyme, rosemary, pepper, bay leaves, and tomato paste.
  4. Place Osso Buco on top of vegetables, ensuring it is covered by liquid. Cover pan and place into oven for an hour.
  5. Turn meat over and ensure there is enough liquid to at least half cover meat, add water if necessary. Place back into oven for another hour.
  6. Spoon off any fat that may be floating on top, remove bay leaves and discard. Remove meat and set aside.
  7. Boil liquid and vegetables in saucepan until it becomes thick.
  8. To make gremolata, simply mix together the three ingredients.
  9. Serve Osso Buco topped with sauce, sprinkled with some of the gremolata, and with a serving of polenta or mashed potato.

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