Osso buco

by Lesley Holdship

A classic Milanese veal dish

Osso buco refers to a cut of meat from the shin, classically veal, and is Italian for ‘bone with a hole’. These days it is possible to source pork osso buco, but veal really is far superior!


A good glug of olive oil
6 thick slices osso buco
3 tbsp plain flour
1 large onion
2 cloves of garlic
1 tsp cinnamon
200ml white wine
500ml beef stock
3 large carrots
½ head of celery
300g tomatoes, skinned and cut into quarters
2 bay leaves

For the gremolata:
Zest of a lemon
1 plump garlic clove, peeled and crushed
4 tbsp chopped parsley


Preheat the oven to 180C. Heat a large oven proof pan over a medium heat with the olive oil. Meanwhile, dust each of the osso buco pieces with the flour. Brown in the pan, in batches if needs be, until they are golden all over.

Scatter in the onion, garlic and cinnamon and cook everything all together for about 5 mins then deglaze the pan with the wine. Pour in the stock, add the vegetables, tomatoes and bay, and season generously. Cover the pan, transfer to the oven and cook for 2 hours until the meat is very tender.

Meanwhile, make the gremolata by combining the lemon, garlic and parsley. Serve the osso buco with some saffron risotto, scattered with the gremolata.

Recipe: Lesley Holdship