Real Osso Bucco with lemon & herb topping

Serves: 4
Preparation Time: 15
Cooking Time: 30


  • 2 tbsp olive oil
  • ¼ cup flour
  • 8 (about 1.5kg) veal osso bucco
  • 2 brown onions, diced
  • 2 garlic cloves, crushed
  • 400g can chopped tomatoes
  • 2 cups Campbell’s Real Stock – No Added Salt Beef
  • 2 tbsp tomato paste
  • ½ cup dry white wine
  • Lemon and herb Topping
  • ¼ cup flat-leaf parsley, coarsely chopped
  • 1 garlic clove, finely chopped
  • 2 tsp lemon rind, shredded
  • 60g of fresh or dried breadcrumbs


  1. Heat the oil in a flameproof casserole pot over high heat. Dust the osso bucco pieces in flour. Add them to the casserole pot, cook for 2 mins each side or until brown. Remove from pot and transfer to a plate. Add the onion and garlic and cook, stirring, for 2-3 mins or until the onion softens. Add tomatoes, stock, wine and tomato paste and stir to combine.

  2. Return the osso bucco to the pot, bring to the boil, then return to a simmer.

  3. Cover with lid, simmer for 30 mins. After 30 mins remove the lid and cook for a further hour or until osso bucco is falling off the bone. Season to taste.

  4. Meanwhile, for the topping, combine parsley, garlic, breadcrumbs and lemon in a small bowl.

  5. To serve, sprinkle Real Osso Bucco with lemon and herb topping and serve with mashed potato cooked with stock.

  6. Tip: for a thicker sauce, remove the osso bucco after the cooking time and bring the sauce to the boil until it reduces to your desired thickness.


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