Slow Cooked Osso Buco Stew Recipe

Slow Cooked Osso Buco Stew


  • 4 large osso buco, i.e. veal or lamb shanks with bone intact
  • 2/3 cloves of garlic
  • 1 large onion
  • 1 large eggplant (aubergine)
  • 2/3 zucchini (courgette)
  • 1 yellow squash
  • 1 red bell pepper
  • 3 carrots
  • 1 tin of whole peeled tomatoes (in winter) or fresh peeled tomatoes (in summer)

All of the above vegies should be roughly chopped

  • 3-4 whole anchovies (if preserved in salt wash in water or vinegar)
  • spices of choice
  • a few sage leaves
  • half a dozen whole black olives, no need to remove pips

How to make Slow Cooked Osso Buco Stew

This is a SSSSLLLOOOWWW comfort dish, great for cold winter nights, with a glass (make it a bottle) of Barolo and your closest companion(s).

Again the vegetables should be very roughly chopped, with pieces remaining fairly large. If vegetables are to fine the pieces will be reduced to nothing in the slow cooking process.

Serve over carbohydrate of choice. For example, mashed potatoes, polenta, rice or cous cous.

  1. In your cooking pot fry floured osso buco on both sides briefly to seal. Remove and set aside.

  2. Use a little wine (not a barolo) to deglaze the pot, add onions, garlic and spices of choice.

  3. Add in remaining vegetables starting with carrots, peppers and eggplant (as these will take longest) and fry until semi-soft and reduced.

  4. Add chopped anchovies. I always like adding anchovies to Mediterranean style cooking. However, don't overdo the anchovies, It should add a little bit of sea breeze saltiness to the dish not a full blown fishy-ness. If you can taste anchovies, you've added too much.

  5. Add whole peeled tomatoes, a few sage leaves and whole olives. If tomatoes are tinned, add the juice as well. To peel fresh tomatoes, scour a cross in the bottom and blanch in some boiling water for a minute or so. Roughly break up tomatoes as they cook.

  6. Add enough water to cover vegetables. Place osso buco on top of vegetables. Reduce heat to a gentle similar and cover.

  7. Check on pot periodically, basically cook until the meat easily comes off the bone if it hasn't already. This will probably take 2 or so hours.

  • orwell
    orwell says

    Love It!!!

  • telliecoin
    telliecoin says


  • europhile1
    europhile1 says

    I found this via a random web search after my farmers market butcher sold me a cut of osso buco. I just used one shank and made a few other modifications based on what was in the fridge (sans anchovies, eggplant or yellow squash, but with another kind of pumpkin squash, and with fresh rosemary instead of sage, and with olives from our garden) but it turned out amazing! Was such a comforting dish; first night we did brown rice, the second night mashed potatoes. I would flip that in hindsight and do mashed potatoes the first night to take advantage of mushy wonder that is osso buco when it's fresh...thank you for sharing!

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