Osso bucco is Italian for “hollowed bone”, and refers to the marrow-filled shin bone used in this dish. This recipe gives instructions for cooking osso bucco three different ways: stove top, pressure cooker or slow cooker. Each has a melt-in-your-mouth result.
Serves 4 – 6
1kg osso bucco
1 large onion, peeled and chopped
1 clove garlic, crushed
2 small carrots, scraped and sliced
5 small potatoes
400g peeled tomatoes, mashed
140g tomato paste
200ml red wine
1 chicken stock cube
2 teaspoons fresh rosemary, finely chopped
2 teaspoons salt
½ teaspoons pepper
Stove Top Method -
- Heat oil in a large, heavy-based saucepan over medium-high heat. Cook meat in batches for 2 – 3 minutes on each side or until browned. Set aside.
- Add onion, carrot, potatoes and celery to the pan and cook for 4 minutes until softened and browned slightly.
- Add garlic and cook for a further 30 seconds. Add stock, wine and tomatoes.
- Return meat to pan, bring to the boil, then reduce heat to low. Simmer for 1 ½ hours, stirring frequently.
Pressure Cooker Method -
- Fry chunks of veal in a little oil until browned.
- Heat butter in pressure cooker, and add paste, tomatoes, potatoes, all vegetables, wine, stock and seasonings. Stir in the browned veal.
- Close cooker and bring to boil.
- Simmer for 30 minutes
Slow Cooker Method -
- Brown veal in a little oil then place in slow cooker insert. Add remaining ingredients, stirring well.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours or until meat is very tender and falling off the bones.