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Beef Osso Bucco



  1. Place deep, large saucepan on medium heat and melt butter
  2. Roll meat in flour, place in pan and brown on both sides
  3. Add wine to pan and reduce
  4. Add water and tomato paste, cover and cook over low heat for 1 hour, adding more water if necessary
  5. Ten minutes before serving add parsley, garlic, lemon peel and cook for 2 minutes, turning occo bucco over once
  6. Remove lemon peel and place bones on a serving dish
  7. Add stock and butter to the gravy, mix well and pour over bones
  8. Sprinkle parsley, garlic and lemon rind finely chopped together over the bones
  9. Serve with rice