Osso Buco

Prep time: 20 minutes

Cook time: 6 hours

Serves: 6 - 8 People

Osso buco or iso buco?? Such a tasty and rich dish that is perfect as the evenings start to get ever so slightly cooler. And we have all the time in the world for slow cooking!! Up to you if you want to make this as shown with a sweet pot mash and a salsa verde-esque topping, or make it with whatever you have/fancy! (don’t worry it isn’t as complex as the 1000 step method would have you to believe).

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  • Prep time: 20 minutes
  • Cook time: 6 hours
  • Total time: 6 hours 20 minutes
  • Serves: 6 - 8 People


  • 2 kg Osso buco
  • Olive oil
  • Salt
  • Pepper
  • 2 large Onions
  • Zest of 2 lemons and juice of 1 lemon
  • 1/2 handful Thyme
  • 1/2 handful Rosemary
  • 2 cloves Garlic
  • 2 Carrots
  • 4 stems Celery
  • 1 tin Tomatoes
  • 1/2 bottle Red wine
  • 10 Olives, approx
  • 1 L Stock, (whatever you've got, we used chicken)

For the garnish

  • 110 g Capers
  • 1 handful Parsley
  • 1 handful Mint
  • Chilli, (optional)
  • Olive oil
  • Juice of one lemon
  • 1 tsp Dijon mustard

For the sweet potato mash

  • 6 Large sweet potatoes
  • 3-4 cubes Goats cheese
  • Olive oil
  • Juice of 1/2 a lemon
  • Salt
  • Pepper


  • 1)

    Heat up olive oil in a pan on high heat on the stove

  • 2)

    Salt and pepper one side of meat and add to pan once oil heated salt side down

  • 3)

    Then salt and pepper other side

  • 4)

    Flip after a couple of minutes, the side that has been down should be browning and marrow should be starting to cook

  • 5)

    Cook on second side for a couple of minutes then transfer onto a plate.

  • 6)

    Repeat colouring process with rest of meat

  • 7)

    Roughly dice onions

  • 8)

    Put pot on low heat and cover bottom of pot with oil

  • 9)

    Add onions in and zest 2 lemons in. Turn up to medium heat to start cooking then down to low once cooking. Aiming to sweat not to caramelise.

  • 10)

    Pick rosemary and thyme off stems then chop

  • 11)

    Chop in garlic into herbs

  • 12)

    Add garlic and herbs to onion in pot and give a mix

  • 13)

    Chop carrot and celery finely

  • 14)

    Add to pot on low heat with lid on for 3-5 mins

  • 15)

    Add half bottle of red wine and increase heat to high, leave to cook for 5 mins

  • 16)

    Add a tin of tomatoes to pot and then add in osso buco tucked into the mix

  • 17)

    Add olives to the pot and 1/2 liter of stock

  • 18)

    Put lid on and on medium heat bring to simmer then turn heat down and leave to cook for 2-3 hours

  • 19)

    To make the garnish: chop parsley, mint and capers together. Optional to also chop through a chili. Put into jar and cover in olive oil and add a juice of one lemon and Dijon mustard in.

  • 20)

    Next make the sweet pot mash by chopping sweat potatoes and add to pot with boiling water. Cook for approx 20 mins.

  • 21)

    After approx 30 mins of osso buco cooking we moved lid to only be half covering to allow some evaporation

  • 22)

    Strain sweet pot once cooked and add back to pot. Add in goats cheese, juice of half a lemon, pinch of salt and pepper. Then use a whisk and whip the sweet pot into a smooth consistency. Set aside till osso buco is ready

  • 23)

    After 1.5 hours of cooking, liquid was getting to below level of meat so 500mL of stock added. Lid back on fully and continue on low heat

  • 24)

    After 2.5 hrs take off heat. Should be reduced enough that it’s a sauce without being sticky.

  • 25)

    Serve up. Sweet pot on bottom of bowl, topped with osso buco, a squeeze of lemon and some of the garnish

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