Osso Bucco Beef Recipe

Osso Bucco Beef Recipe


Servings 6
Time Needed Prep
Ingredients 13
Difficulty Easy

Rating (click to rate)

4.0 based on 19 ratings.


  • 1500 g Cross-cut Bone-in Beef Shanks
  • 1/2 cup Plain Flour
  • 1/2 cup Olive Oil
  • 2 Celery Stalk (diced)
  • 1 Onion (diced)
  • 1 Carrot (peeled and diced)
  • 250 g Mushrooms
  • 3 tsp Garlic crushed
  • 1 cup White Wine
  • 1 Tin Crushed Tomatoes
  • 1 cup Beef Stock
  • 1 tsp Dried Oregano Or Rosemary
  • 1 tsp Fresh Lemon Zest

Nutrition Information

Qty per
431g serve
Qty per
Energy 1709cal 397cal
Protein 11.3g 2.6g
Fat (total) 21g 5g
 - saturated 3.11g 0.72g
Carbohydrate 31g 7g
 - sugars 3.08g 0.71g
Dietary Fibre 4.55g 1.06g
Sodium 667mg 155mg

Nutritional information does not include the following ingredients: cross-cut bone-in beef shanks

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This Osso Bucco Beef Recipe is a brilliant dinner on winter nights and sometimes, even during the early spring!

Osso Bucco means ‘meat with a hole’ – and it is, literally! This dish is an easy to make beef recipe, and tastes even better the next day!

Untitled 1 | Stay at Home



  1. Dust the beef with the flour until coated.

  2. Heat the olive oil in a heavy based saucepan until very hot and fry off the shanks until browned all over.

  3. Remove from the heat and arrange them on the bottom on a casserole dish.  Season to taste and set aside.

  4. Preheat oven to 180 degrees.

  5. Reheat the pan without wiping out and fry off the onion, carrot and celery for about 10 minutes or until soft.

  6. Pour the vegetable mix evenly over the beef shanks.

  7. Again reheat the pan without wiping out and fry off the garlic and mushrooms for about 3 minutes.

  8. Add the wine and stock and bring to the boil.

  9. Gently pour over the shanks.

  10. Open the tin of tomatoes and pour it even over the top.

  11. Cover with aluminium foil and bake for 60 - 75 minutes or until the meat is tender. When the meat is tender, remove the foil and cook for a further 20 minutes or until browned.

  12. Osso Bucco Beef Recipe is suitable to freeze for up to 6 months. To freeze, allow to cool to room temperature before 3/4 filling a ziplock bag.

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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