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Osso Bucco Stew with Gremolata

Osso Bucco Stew - Quirky Cooking

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Osso Bucco Stew

1.2kg (4 large pieces) of Osso Bucco*, or 1 piece per person

2 litres filtered water

2 onions, thinly sliced

4 cloves garlic, finely chopped

800g tomato passata*

4 large carrots, cut into thick slices

2 medium eggplants, cut into 2cm cubes; or 2 zucchini, cubed

200g green beans, trimmed and halved

2 generous tbsp fat (ghee, tallow, coconut oil)

12 tsp dried mixed herbs

1tsp honey

2 tsp apple cider vinegar

3 tsp fine sea salt (or to taste)

1 tsp pepper


1 small bunch flat-leaf parsley, stalks trimmed, washed and dried

12 cloves garlic

zest of 2 organic lemons, washed and dried


Osso Bucco Stew

1. Place meat into a 6-litre, heavy-based pot, cover with water, and add onions and garlic. Bring to a boil then reduce heat to a simmer. Cook covered over med-low heat for 2-3 hours, or until meat is soft.

2. Add tomatoes, carrots, eggplant, beans, fat, herbs, honey, vinegar, salt and pepper. Continue to simmer on medium heat with the lid partially off for a further 30 minutes, or until vegetables are soft, meat is falling off the bone, and liquid is beginning to reduce.

3. Serve hot, sprinkled with gremolata.


1. To make in a Thermomix: Peel the lemon zest from the lemons with a sharp potato peeler: Place all ingredients into the bowl and chop 3 sec/speed 7. Scrape down and chop again if needed to make a really fine gremolata.

2. To make by hand: Finely chop parsley; grate the garlic and zest the lemons with a microplane; chop them all together with a sharp knife so they’re very fine and well mixed.


Osso Bucco literally means ‘bone with a hole’ and is a cross-section of a beef shank, cut straight across so that it includes chunky meat around a slice of bone. The hole in the bone is packed with bone marrow, which adds a delicious richness to the finished dish.

You can use fresh tomatoes, finely chopped, instead of the passata sauce, but you may need to cook down a little longer to reduce the liquid and intensify the flavours.

To cook in a slow cooker, halve the amount of water, and place all ingredients into the slow cooker at the same time. Cook 4 hours on high, or 8 hours on low, or until meat and veggies are soft and sauce is slightly reduced.

Also delicious served over Cauliflower and Leek Mash.

Store in the fridge for up to 3 days, or freeze for up to 4 months.