Who can resist that?

Osso buco means bones with a hole so it is quite strange when you come across a recipe which advises you to cut the meat off the bone—very odd. The bones and their delicious marrow are integral to this fabulous dish—something that makes it what it is. And do not be put off by those who will tell you it is a “labour of love.” Nonsense—it is easy and satisfying –just follow the steps. I do not believe in overdoing the tomato component and use only a small tin of tomato paste. Do not search out veal –beef shin works just as well and let the calf live a title longer. There is a version which I have made that leaves out the tomato—use 2 red and 1 yellow pepper instead cut into slivers—delicious.  It is traditionally served with Risotto Milanese which I personally find far too rich what with butter and cheese. I prefer polenta or mash but suit your own taste. The gremolata is sprinkled on top just before serving and adds a fresh and appealing touch. If you have a cooking thing that will work on the stove top and in the oven use it.

Make with white wine and serve with red—something quite light like a pinot noir.

With soft polenta–a dish made in heaven


So you will need


4 or 6 beef shin bones cut a bit thicker than usual—ask the butcher.

½ cup flour

Salt and pepper

Olive oil and a tbsp. butter

1 onion chopped

1 large celery in chunks

1 large carrot in chunks

3 cloves garlic chopped.

1 cup white wine

1smalll tin tomato paste

1 .litre chicken stock


Chopped flat leaf parsley

Zest of 1 lemon

1tsp chopped garlic


Make small incisions in the tendon that holds the meat in place—not too energetically. This stops the meat curling too much when you fry it. If it does curl—no panic.

Dredge the shins in flour and salt and pepper.

Fry gently — don’t overdo. The point is just to seal them

Remove and place onion, celery and carrot into pan – fry gently till the onion is translucent.

Add garlic for a few minutes.

Deglaze pan with wine. Add tomato paste

Transfer –if you are using 2 utensils—to oven dish and place shins on top.

Add stock

Cover and transfer to a 170 degree oven for 2 hours—maybe more.

Sprinkle gremolata on top and FEAST!!