Make this ossobuco recipe for a comforting Sunday lunch, then check out more delicious Italian recipes. For more ways with veal, try our recipes for saltimbocca, veal chops and slow-cooked veal shin.


  • 8 pieces about 4-5cm thick veal or beef shin, cut across the bone (ask the butcher to do this)
  • 100g plain flour, well seasoned
  • olive oil
  • 2 large onions, finely chopped
  • 4 carrots, peeled and finely chopped
  • 4 sticks celery, trimmed and finely chopped
  • 4 cloves garlic, crushed
  • 300ml white wine
  • 3 bay leaves
  • 3 sprigs thyme
  • 1.5-2 litres veal or chicken stock


  • 1 lemon, zested
  • 1 cloves garlic, finely chopped
  • a small bunch flat-leaf parsley, finely chopped


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Season the veal pieces well, then lightly dust in the seasoned flour.

  • STEP 2

    Heat 2 tbsp oil in a non-stick pan on a high heat, and fry the meat in batches for a few minutes on each side until golden brown. Transfer to a plate and repeat with the remaining pieces. Add another tbsp oil to the pan, if you need to, while frying.

  • STEP 3

    Lower the heat to medium and add another tbsp oil to the pan if you need to, then add the onion, carrot, celery and a pinch of salt. Fry for 10 minutes until very soft and translucent.

  • STEP 4

    Add the garlic and fry for another minute before pouring in the wine. Simmer until reduced by half, scraping up any bits from the bottom of the pan. Add the bay leaves and thyme.

  • STEP 5

    Transfer the meat, the veg and the liquid from the frying pan to a large casserole with a lid. Add the stock to just cover the meat, season well and bring to a simmer.

  • STEP 6

    Cover with the lid and transfer to the oven. Cook for 2 hours until the meat is really tender (you might need longer for beef shin).

  • STEP 7

    Mix the gremolata ingredients together with a pinch of salt and scatter over the ossobuco. Serve with mash, polenta, or saffron risotto.

How to store it: serve straight away, or leave to cool to room temperature and transfer to Tupperware boxes, and freeze. It will keep for 6 months. Thaw in the fridge overnight and reheat gently in a pan, until piping hot.


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