Osso Bucco

Serve 4 Prep Time 10 minutes   Cook Time 4 hours   Rated:

Osso Bucco is Milanese, but the regional serving options vary from risotto to polenta (or dare I say mash?)

The prize of the dish is the melting marrow from the centre of the bone. It is yum, very rich and decadent and completely fattening. But do we care about that? Not on my watch!

I have always served it with Gremolata as it lifts the dish and cuts through the richness. Cue the Ciabatta to mop up all the juicy gravy. Meals for days. You will feel the love. Enjoy.

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Follow us for more!

Don't forget we are on YouTube.

Our latest course, (FREE on trial) Shelf Control helps you sort out your pantry and fridge!

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!




Place onion, garlic and EVOO into the Thermomix bowl. Chop 5 sec/speed 6. Sauté 5 min/Varoma/speed 1.


Heat a heavy based pot with a little EVOO. Brown meat slightly then pour in cooked onion and garlic.


Add remaining ingredients and stir to combine.


Bring to a boil then simmer on low heat for 4 hours. Stirring occasionally. Remove the bones, and skim any fat on top before serving.


Serve with mashed potatoes, risotto or polenta and fresh gremolata.

Served with

This is just one of our Insider recipes. Join us today and start cooking!

Find out more

More Mains

That's all the recipes!

No more recipes to load