Beef Osso Buco with Truffle Mash & Parsley Oil - by Cameron Petley

Serves: 2
Preparation Time: 20
Cooking Time: 150


  • 2 beef shanks, bone in
  • 4 tbsp flour, seasoned with salt and pepper
  • Cooking oil for frying pan
  • 1 large onion, finely chopped
  • 2 cloves garlic
  • 1 carrot, cubed
  • 1 stalk of celery, cubed
  • 1 bay leaf
  • 2 sprigs thyme
  • 800ml Campbell’s Real Stock – Beef
  • 200ml red wine
  • 1x 420g can chopped tomatoes
  • ¼ cup chopped parsley
  • Truffle Mash:
  • 4 potatoes, peeled and chopped
  • 25g butter
  • 50ml cream
  • 1 tbsp truffle oil
  • Salt and pepper
  • Parsley Oil:
  • ¼ cup chopped parsley
  • 50ml olive oil
  • Juice and zest of 1 lemon
  • Salt and pepper


  1. Preheat over to 160°C.

  2. For the osso buco, dust beef shanks with seasoned flour. Brown in a little oil in a cast-iron ovenproof frying pan or flameproof casserole for 2 minutes each side. Remove from pan and set aside.

  3. Place onion, garlic, carrot, celery, bay leaf and thyme in a pan and cook until just soft. Add Campbell’s Real Stock, wine and tomatoes, return meat to pan and bring to the boil. If using a frying pan, transfer mixture to a large ovenproof dish. Cover with lid.

  4. Transfer to oven and cook for 2-2½ hours. Stir through parsley before serving.

  5. For the truffle mash, cook potatoes in boiling water until tender. Drain and return to saucepan and mash with butter and cream. Then add truffle oil, season with salt and pepper and combine. Set aside.

  6. For the parsley oil, place chopped parsley, olive oil and lemon juice and zest in a bowl. Season to taste with salt and pepper and combine well.

  7. Place mash on plates and top with osso buco. Drizzle over parsley oil.


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