Osso Buco

fast.cook's picture

Jan. 10, 2012


Butter 50 Gram
Onion 1 Large , peeled and coarsely chopped
Garlic 1 Clove (5 gm) , crushed
Carrots 2 Small , scraped and sliced
Veal shin 1 Kilogram , cut into 5 cm pieces
White stock/Water and 1/2 chicken stock cube 300 Milliliter , hot
Dry white wine 150 Milliliter
Canned tomatoes 225 Gram , roughly chopped
Tomato puree 30 Milliliter
Dried rosemary 2 1/2 Milliliter
Salt To Taste
Freshly ground black pepper To Taste
Cornflour 10 Milliliter
Cold water 1/2 Cup (8 tbs)
Chopped parsley 30 Milliliter (For Garnish)
Garlic 1 Clove (5 gm) , crushed (For Garnish)
Lemon 1 , rind grated (For Garnish)



1) Arrange the ingredients.


2) In a cooker, heat the butter and fry the onion, garlic and carrots until they are beginning to colour.

3) Lift out the vegetable mixture and drain well.

4) In the hot butter, brown the pieces of veal, lift out and drain off the excess butter from the cooker.

5) Add the stock or water and stock cube, wine, tomatoes, tomato puree, rosemary and a little salt and pepper to the cooker.

6) Mix the vegetables.

7) Lastly, replace the meat pieces, standing them upright in the sauce.

8) Place the lid to close the cooker, bring to high pressure and cook for 15 minutes.

9) Reduce the pressure quickly.

10) While the veal is cooking mix together the ingredients for the garnish.

11) In a hots erving dish, transfer the veal.

12) Add the cornflour, blended with a little cold water, to the sauce and cook, stirring constantly until boiling and thickened.

13) Taste the sauce and adjust the seasoning .


14) Pour the sauce over the veal and sprinkle the garnish on the top.

15) Serve the Osso buco with plain boiled rice or buttered noodles and a crisp green salad.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 499Calories from Fat 178

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 530 mg22.08%

Total Carbohydrates 21 g7%

Dietary Fiber 4 g16%

Sugars 5 g

Protein 52 g104%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet