Osso Bucco with Cannellini Beans




1.5kg (4 pieces) osso bucco

1/2 cup plain flour

100ml olive oil

2 stalks celery, diced

1 medium onion, diced

1 carrot, peeled and diced

1/4 bunch parsley stalks, leaves picked and roughly chopped, stalks reserved

4 cloves garlic, roughly chopped

250ml white wine

2 tbsp tomato paste

1 bay leaf

6 sprigs thyme

zest of 1 lemon

400g can crushed tomato

2 cups beef stock

1 can (400g) cannellini beans



Freshly cracked white pepper and sea salt

1/2 bunch parsley leaves, roughly chopped

zest of 1 lemon

1 loaf of crusty bread, thickly sliced


1.  Preheat oven to 180 C.

2.  Season meat with salt and white pepper and toss in flour to coat, shaking off excess.  Heat oil in a frying pan, add meat and panfry until caramelized.  Add celery, onion, carrot, reserved parsley stalks, garlic and cook 10 minutes.

3.  Add tomato paste and cook for 1-2 minutes and deglaze with wine.

4.  Add remaining ingredients.  Cover with a lid and cook for 2 hours.

5.  Remove lid, cook for 45 minutes until sauce has thickened.

6.  Remove from oven, sprinkle with cracked pepper, sea salt, chopped parsley and lemon zest.

7.  Serve with crusty bread.



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