4-6 Servings
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Slow cooked, the tender osso buco is almost falling off the bone and is perfect with the parmesan polenta!


  • 2 tbsps olive oil
  • 2 red onion, chopped
  • 3 carrots, peeled, chopped
  • 2 celery sticks, trimmed, chopped
  • 1 kg osso buco
  • 2 tbsps seasoned plain flour
  • 1½ cups beef stock
  • 400 g can crushed tomatoes
  • ²⁄³ cup red wine
  • 2 tbsps tomato paste
  • 2 tsps dried Italian herbs
  • 2 cloves garlic, crushed
  • Parsley, to serve


  • 2 cups milk
  • 2 cups chicken stock
  • 1 cup instant polenta
  • ½ cup Parmesan, finely grated
  • 20 g butter, diced

Preheat oven to moderately slow, 160 C.


In a large flameproof casserole dish, heat oil on high. Saute vegetables 4 to 5 mins, until golden. Transfer to a plate.


Dust meat in flour. Using same pan, brown well, 4 to 5 mins. Return vegetables to pan with stock, tomatoes, wine, paste, herbs and garlic, ensuring meat is covered with liquid. Season to taste. Bake, covered with foil, 2 hours.


Meanwhile, prepare soft polenta in a saucepan; bring milk and stock to almost boiling point, on medium. Gradually add polenta, whisking until smooth. Simmer 3 to 4 mins, stirring, until thick. Remove from heat.


Stir parmesan and butter through. Season to taste. Keep hot.


Sprinkle osso buco with parsley to serve. Accompany with polenta.

Photo: Bauer/Brett Stevens

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