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Osso Bucco with lemon, white wine & parsley


  • Lightly flour and season the osso bucco.
  • Heat a thin layer of oil in a large heavy-bottomed pot, brown the meat all over and remove.
  • Clean out the pot and heat a little fresh oil with a good dollop of butter. Add the onion and garlic and gently saute until softish. Then add the lemon zest, lemon juice, wine, stock and seasonings. Mix well and bring to the boil.
  • Turn the heat down, return the osso bucco to the pot, cover and gently simmer for about 1 hour until the meat is very tender. Then remove the osso bucco, add 1 tbsp parsley to the sauce and boil to reduce. Taste for seasoning.
  • At the same time, cook the fettuccine in lightly salted, boiling water. Drain well and place in a large bowl with 2-3 tbsp parsley, seasonings, a good dollop of butter and the parmesan. Toss well to melt the butter.
  • To serve, mound the pasta in individual flat soup bowls, top with the osso bucco, plenty of the sauce and a sprinkling of parsley.


  • 1.5 kg osso bucco
  • plain flour
  • sea salt & freshly ground pepper
  • olive oil
  • unsalted butter
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • grated rind of 1 lemon
  • 1 cup fresh lemon juice
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 4-5 tbsp chopped parsley
  • 400 gm fresh egg fettuccine
  • 3 tbsp grated parmesan

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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