Osso Bucco Stew

This recipe would also be great with any type of steak or cut of beef.

Submitted by Victoria Duncan

Osso Bucco Stew

This recipe would also be great with any type of steak or cut of beef.
5 from 1 vote
Prep Time 5 hours
Cook Time 7 hours
Total Time 12 hours


  • 2 Pieces Osso Bucco
  • 1 Medium Onion, sliced
  • 1 Medium Carrot, thinly sliced
  • 3 Mushrooms, sliced
  • ½ Cup Frozen Peas
  • 1 Beef Stock Cube
  • 1 Packet Roast Meat Gravy (I use Gravox)
  • 1 Tin Tomatoes (I used Ardmona Basil and Garlic)
  • ¼ Cup of Smokey BBQ Sauce
  • 1 Cup of Water


  • Place everything into the slow cooker (I used a 3.5L) with meat at the bottom.
  • Cook on high for 2 hours and then switch to low for another 5 hours.
  • Please note that cooking times can vary between slow cookers, so if using a larger one, you may be better to do the whole time for around 7 or 8 hours on low.
  • Serve with mashed potatoes.
  • You could also use any type of steak or beef cuts for this recipe.

3 thoughts on “Osso Bucco Stew”

  1. Made this dish for the first time tonight and it was delicious. I added more mushrooms as I needed to use them. Will I make this dish again yes absolutely.

  2. Made this last night and Oh my Goodness…yummo. The meat melted in your mouth and it was just devine. I added an extra Osso Bucco, as well as an extra tin of tomatoes, 2 small sweet potatoes, some celery and pumpkin (as I had some to use up), skipped the mushrooms, 2 teaspoons crushed garlic, two tablespoons of tomato paste and a splash of Worcestershire sauce as I was just using basic masterfoods BBQ sauce rather than the American style sauce that I guessed that the original recipe meant. All in my 5.5L for 8 hours on low, with the lid off for the last half an hour to try and thicken it up a bit. Lovely!

  3. 5 stars
    Didn’t have any Osso Bucco but used Oyster Blade and kept them whole. Cooked for 7 hours on low, meat was melt in the mouth and delicious. Served with mash.

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