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Osso Bucco in a wine sauce


  • Heat a layer of oil in a large casserole (or heavy-bottomed pot) and seal the floured veal in 2-3 batches. Remove from the pot and set aside.
  • Add more oil to the pot, if needed, and gently saute the onion, carrots, celery, garlic and rosemary for 2-3 mins until tender. Then mix in 2-3 tbsp flour and cook for a few minutes. Add the wine, stock, dry vermouth, tomatoes and seasonings. Mix well, return the veal in one layer and bring to the boil.
  • Then turn the heat down, cover and gently simmer for about 1¼-1½ hours until the meat is very tender and is falling off the bone, adding more stock if needed.
  • Serve on a bed of mash with a sprinkling of parsley on top.


  • olive oil
  • 1 kg osso bucco
  • plain flour
  • 1 large onion, chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, crushed
  • 1 tbsp rosemary needles
  • 1½ cups red wine
  • 1½ cups beef stock
  • ¼ cup extra dry vermouth
  • 2-3 cans diced tomatoes
  • sea salt & freshly ground pepper
  • 1-2 tbsp chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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