Osso Bucco

Tender melt in your mouth Osso Bucco in a rich gravy and fresh vegetables

Submitted by Paulene Christie

Osso Bucco

Tender melt in your mouth Osso Bucco in a rich gravy and fresh vegetables
5 from 5 votes
Serving: 3
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 3 but can be varied


  • 1 - 1.5kg of beautiful thick pieces of Osso Bucco (see notes)
  • 1 onion, roughly chopped
  • 2 carrots, thick sliced
  • 2 stalks celery, thick sliced
  • 1 - 1.5 cups of sweet potato, chunky diced
  • 1/4 cup plain flour
  • 2 tsp dry beef stock powder
  • 2 tsp cracked black pepper
  • 2 Tblsp gravy powder (I use rich meat flavour)
  • 1.5 cups tomato passata (see notes)
  • 1/2 cup red wine (I used non-alcoholic shiraz)
  • 1 Tblsp minced garlic
  • 2 Tblsp fresh parsley chopped (or 2tsp dried)
  • 4 sprigs of fresh rosemary
  • 3 bay leaves
  • Corn flour slurry to thicken (2Tbsp corn flour with 1Tbsp tap water)
  • Optional: Extra fresh parsley to garnish


  • Add chopped onion, carrot, celery and sweet potato to the slow cooker
  • In a large plastic bag combine flour, stock powder, gravy powder and pepper
  • Add meat to this bag and toss meat in this combined flour mix to coat
  • Lay this floured Osso Bucco over the vegetables already in the slow cooker
  • Combine passata, red wine, & garlic and pour over
  • Scatter with fresh parsley, bay leaves and fresh rosemary
  • Cook on high for 2.5hrs then low for 4.5hrs
  • I gently turned the meat over at around half way through cooking time
  • Alternatively, this could also cook for 9hrs on low
  • After cooking time is over, remove and discard the bay leaves and rosemary sprigs. Scoop any fat that has pooled on top of dish and discard.
  • Gently remove meat and veg to a covered plate to keep warm while you transfer the cooking liquids to a saucepan. Add a cornflour slurry to thicken over high heat in approx 5mins while stirring continuously as it thickens
  • Spoon vegetables into serving bowl, place Osso Bucco on top of veg, then pour over sauce.
  • Garnish with a little extra fresh parsley to serve


  • I used 3 large slices of Osso Bucco but this number can be varied to suit your family's needs.
  • If you don't have passata you could swap this for crushed tomatoes (but passata gives better result)
  • I use non-alcoholic wine, but you can use regular wine if you prefer, any red wine you love will work
  • You could skip thickening if you prefer and use sauce as is.
  • I cooked this in a 6L slow cooker

10 thoughts on “Osso Bucco”

  1. 5 stars
    So delicious. I used gravy beef & it worked perfectly with enough for 4 meals + enough leftover for filling for pies.

  2. Loved this! My son gave it 80 out of 80 ?
    I browned the meat first and excluded the red wine, but replaced it with a cup of water and a touch extra beef stock.

  3. Maria Mihailidis

    5 stars
    This is a winner meal. Not too salty, perfectly cooked, melt in the mouth meat that fell of the bone clean. This will be a repeat meal ? ???

  4. 5 stars
    Ab-so-lutely beautiful! Didn’t thicken sauce as I didn’t think it needed it. Served with boiled potatoes and a crack of pepper. Will definitely make again.

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