Osso Bucco - Slow Cooked, Full Flavour

This one takes its time, and it’s worth every minute.

Osso bucco’s always been one of those

honest, slow-cooked feeds that brings big flavour with not much fuss. And with a good hit of Smokey Joe’s Tuscan Seasoning, you get that herby, garlicky depth without reaching for half the spice rack.

One good thing about beef shanks, they hold up well and come out meltingly tender, especially when you let them go low and slow in a proper tomato and wine base. The marrow in the bone does its thing too, adding richness that just can’t be faked. Serve it with mash or something to mop up that sauce, and you're sorted.

Perfect for a Sunday cook-up when you want something hearty but hands-off. The kind of dish that smells like home and tastes like you’ve been cooking all day, even if you haven’t.

Serves: 4

Prep time: 20 mins

Cook time: 2.5–3 hours (low and slow)

Ingredients

• 4 veal or beef osso bucco pieces (about 250g each)

• 2 tbsp plain flour

• 1½ tbsp Smokey Joe’s Tuscan Seasoning

• Salt and pepper

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 2 tbsp tomato paste

• 1 cup dry white wine

• 400g tinned diced tomatoes

• 2 cups beef or veal stock

• Zest of 1 lemon

• Fresh parsley (optional)

  
  

To serve: Creamy mash, polenta, or crusty bread

what to do

1. Prep the meat: Pat the osso bucco dry. In a bowl, mix flour, Tuscan seasoning, a pinch of salt and pepper. Dredge each piece in the flour mix, shaking off excess.

2. Brown the meat: Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown the osso bucco well on both sides. Work in batches if needed. Set aside.

3. Build the base: Lower the heat. In the same pot, add onion, carrot, celery and a pinch of salt. Cook for 5–7 mins till soft. Add garlic and tomato paste, stir through for a minute or two.

4. Deglaze: Pour in the wine and scrape up all the good bits from the bottom. Let it simmer for 2–3 mins.

5. Simmer low and slow: Add tomatoes and stock. Stir. Nestle the osso bucco back in, making sure it’s mostly submerged. Bring to a simmer, then cover and cook on low heat for 2.5 to 3 hours. You want the meat fork-tender and the marrow melting.

6. Finish it off: Taste and adjust seasoning. Add lemon zest just before serving for a bit of brightness.

7. Serve hot, spooning the sauce over the meat. Add mash or polenta to soak it all up.