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.

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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

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