Mum’s osso bucco

Mum’s osso bucco

My Italian Kitchen
Chris Middleton

Most osso bucco recipes are made with a rich tomato sauce, but Mum’s version is lovely and light and not as rich as some tomato-based recipes. Packed with flavour, it’s a perfect winter warmer that you can leave to simmer for hours.


Quantity Ingredient
60ml extra-virgin olive oil
plain flour, for dusting
4 pieces osso bucco, (about 200–250 g per piece)
sea salt flakes
1 onion, finely diced
2 garlic cloves, thinly sliced
3-4 anchovy fillets, chopped
2 tablespoons capers, rinsed, squeezed dry and chopped
1 large handful sage, chopped
2 rosemary sprigs, chopped
2 handfuls flat-leaf parsley, finely chopped
2 bay leaves
1/2 lemon, finely zested
1 lemon, juiced
125ml white wine
250ml veal or chicken stock


  1. Preheat the oven to 180°C.
  2. Pour half the olive oil into a large ovenproof frying pan and set it on the stove top over a medium–high heat.
  3. Flour the osso bucco and season with sea salt and freshly ground black pepper. Brown the meat, about 3 minutes on both sides, then remove from the frying pan and set aside.
  4. Add the remaining oil to the same frying pan. Cook the onion, garlic and anchovies until soft and translucent, about 3–4 minutes. Add the capers, herbs and lemon zest, and cook for a few minutes.
  5. Deglaze the pan with the lemon juice and white wine, then pour in the stock. Once the sauce starts to bubble, return the osso bucco to the pan. Cover with a lid and place in the preheated oven for 1½–2 hours, or until the meat is tender and falling off the bone.
  6. Serve with polenta.


  • Check the osso bucco frequently while in the oven. If it becomes a little dry, add more stock as needed.
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