Italian-style Osso Bucco

  • Serves: 6
  • Prep time: 20 mins
  • Cook time: 4 hrs
  • Method: Slow-cook


  • 6 osso buco pieces
  • Olive oil
  • 1/2 cup plain flour for dusting
  • 3 sticks celery, diced
  • 2 brown onions, diced
  • 2 carrots, diced
  • 4 cloves garlic, crushed
  • 4 tbs tomato paste
  • 1 cup white wine
  • 500ml beef stock
  • 1 x 400g tin chopped tomatoes
  • 1 bay leaf


  1. In a large snap lock bag, place the osso buco pieces and plain flour. Season with salt and then shake the bag to coat the beef.
  2. Heat an oiled large fry pan over high heat. Brown the osso buco in batches then transfer the beef to the slow cooker.
  3. Reduce the pan heat to low-medium, add 1 tablespoon of olive oil and fry the celery, onions, carrots and garlic until soft. Add 1 tablespoon of flour from the snap lock bag and cook for a further 2 minutes, stirring constantly.
  4. Once the mixture is softened, and the flour has been incorporated, add the tomato paste, wine, stock and chopped tomatoes.
  5. Stir to combine, then add the mix to the slow cooker. Add the bay leaf. Cook on low for 4 hours or until the meat falls of the bone and serve with mash and seasoned vegetables.


  • Cook on high for 2-2 ½ hours for a quicker cook time.
  • Oxtail or chuck steak could be used a substitute for osso buco.
  • Dried bay leaves can be used in place of fresh bay leaves.