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A not vaguely traditional Osso Bucco


  • Heat a thin layer of oil in a large heavy-bottomed pan and seal the floured and seasoned pork all over. Remove and, if needed, make a little cut in the fat to flatten out. Set aside.
  • Add a little more oil to the pan, if required, with the butter and gently sauté the onion, carrots and celery with 2-3 crushed garlic cloves until tender, regularly stirring.
  • Pour in the wine, season and reduce by about half.
  • Then add 1½ heaped tbsp flour, mix well and briefly cook.
  • Add the bay leaves, thyme and 2 tbsp chopped parsley. Mix well and add the sambel and combine well.
  • Then add 2 cups stock, the tomatoes and a piece of lemon rind. Stir and bring to the boil.
  • Return the pork to the pan in one layer, turn the heat down, cover and gently simmer for 45-60 mins, turning and basting now and then and adding more stock if needed.
  • To make the gremolata, toss the remaining parsley with 1 tbsp grated lemon zest and 2 crushed garlic cloves.
  • To serve, place the pork on individual plates, spoon plenty of the sauce over the top and sprinkle with the gremolata.
  • nb.  This stew is even better the next day.


  • olive oil
  • 1 kg osso bucco of pork
  • plain flour
  • sea salt & freshly ground pepper
  • a dollop of butter
  • 1 medium onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 5 garlic cloves, crushed
  • ½ cup dry white wine
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • 4 tbsp chopped fresh parsley
  • ½ tbsp sambel oelek (or any other chilli paste)
  • 3 cups chicken stock
  • 1 can diced tomatoes
  • 2-3 pieces lemon rind

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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