Opulent Osso Buco with Zesty Gremolata

On a cold winter’s day there’s nothing quite so decadent as this heart-warming winner! Rich marrow bones surrounded by succulent fork-tender meat, generously coated in a luxurious flavourful sauce .... H E A V E N !

This is a generational family favourite ... it’s truly that good!

Serves 6


  • 6 pieces of Maranoa Beef Osso Buco
  • Salt and Pepper
  • ½ cup Plain Flour
  • Olive Oil
  • 2 Onions
  •  6 cloves Garlic
  • 2 carrots Carrot
  • 2 stalks Celery
  • 1 Tablespoon Seeded Mustard
  • ¾ cup Dry White Wine (you can use Red Wine if you prefer)
  • 2 Tablespoons Tomato Paste
  • 1 tin Crushed Tomatoes
  • 1 cup Beef or Chicken Stock (can use more if needed)
  • A selection of Herbs of your choice – I like to use Thyme, Sage and Rosemary from the garden

For the Gremolata:

  • 3 Tablespoons of Flat Leaf Parsely – chopped finely
  • 2 cloves garlic – minced
  • The finely grated zest of a Lemon
  • 2 Anchovy Fillets – minced – (you can substitute half a teaspoon of rinsed capers if you like)


You can cook this dish either in the oven or a slow cooker – the principle is the same. The slow cooker would provide a longer, slow cook than what is required in the oven. In this Method, we are cooking in the oven.

  1. Preheat oven to 160C
  2. Place the flour, seasoned with salt and pepper, into a dish and dust the Osso Buco lightly – shake of any excess flour. Heat around 3 tablespoons of Olive Oil in a heavy based pan or oven proof dish. Put the floured Osso Buco in the pan and sear until nicely browned on both sides. Sear in batches – moving each into a large roasting pan as you go. Arrange the pieces in a single layer.
  3. Pour off any excess fat from the pan but be sure to leave enough oil and all of the brown flavourings in the bottom to continue now with frying off the vegetables. Add Onion, garlic, celery and carrot – fry off until soft and translucent then lightly season. Ensure the heat is medium to high and add the wine – cook and scrape up any brown bits with a wooden spoon to ensure you maximise the flavours. Simmer until the wine is reduced to about a quarter cup – this may take around 3 minutes.
  4. Stir in the tomato paste and seeded mustard. Add the tinned tomatoes with their juices, the stock, the herbs. Season lightly – you can always add more later if need be. Bring to a simmer and pour the contents of the pan over the Osso Buco. Wet down a sheet of baking paper and tuck in over the top then cover tightly with heavy duty aluminium foil.
  5.  Braise the Osso Buco for 3 hours – checking the liquid occasionally. If it has cooked down add a little more stock to keep the liquid level about half way up the Meat. When done the meat should be fork-tender and falling off the bone.
  6. Serve as is – or for a more refined sauce transfer the meat out of the pan, strain the pan juices into a saucepan, pressing hard on the vegetable solids to extract as much flavour and sauce as possible. Bring the sauce to a simmer and thicken with cornflour if you choose – be sure to cook the cornflour out for a period of time stirring while at a simmer.
  7. Make the Gremolata just prior to serving. Comine the Parsley, Garlic, Lemon Zest and Anchovies. You can add a little of this Gremolata to your sauce if you like ( a tablespoon or two).

To serve – create a bed of your favourite vegetable mash, place an Osso Bucco on top, drizzle with the rich sauce and sprinkle a little gremolata over the top. The Gremolata will cut through the richness of the dish. Truly...each bite is a party in your mouth!

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