1 min read

Osso Bucco

Get your taste buds dancing with delight with this rich tomato Osso Bucco, packed with collagen and healthy fats!

Prep time: 30 minutes Cook time: 60 minutes


  • 1 onion
  • 2 carrots
  • 2 sticks celery
  • 2 tablespoons butter
  • 1 clove garlic, chopped
  • 2 strips preserved lemon rind, rinsed
  • ¼ cup mild olive oil
  • 500g veal osso bucco
  • ½ cup white wine
  • 1 cup stock
  • 400g tin diced tomatoes
  • 2 bay leaves
  • few sprigs thyme
  • salt and pepper


  1. Preheat oven to 180C.
  2. Chop onion, carrot and celery into large dice.
  3. Melt butter in a large frypan and cook onions, carrots, celery, garlic and preserved lemon for a few minutes. Remove from heat and place vegetables in an ovenproof casserole dish.
  4. Heat olive oil in the same frypan, cook meat in a pan until browned on all sides. Remove meat from pan and place on top of vegetables. Return pan to heat and cook wine, stock and tomatoes for a few minutes. Pour over the top of the meat and vegetables. Add bay leaf and thyme, cover dish with foil or lid and cook in the oven for about 1 hour or until meat is very tender, turning the meat halfway through. Check the level of the liquid and add more if you need to.
  5. Remove from oven and serve.

Tip: Serve with a green salad or low carb noodles.

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