Osso Bucco Made With Beef Shin

Usually made with veal shanks, osso bucco comes from Lombardia Italy. I have made mine using beef shin as that is what is locally available.

I wonder what makes a person not listen when you speak to them? Recently Dave and I met a salesman at an exhibition stand at The Good Food and Wine Show and we showed an interest in a specific product range. We explained to him that we would not be needing anything for at least a year, but he asked for our details none the less. When I gave him my phone number I explained that he did not need to call us. He promised that he was only taking our number for his data base and that he would put us on the system and when we went in to the store he would give us a discount. Not a week afterwards he called and asked me if he could send me the quotation on the items we had looked at. I explained nicely and politely that there was no point, as we would not be needing them for a year – and who knows what will be available then. He went on to inquire about our other needs and I told him that there was nothing else we needed right now. I asked that he not call me and I promised we would go in to the store, and ask for him, when we are ready to start buying kitchen appliances. One week later and I got another call. He clearly did not listen the first two times to my please don’t call me request. I sincerely hope he listens to my third request, but guaranteed, we will not be dealing with him when we eventually do go in to choose our hob and oven.

When I am frustrated like this, I love to cook something that needs a little bit of my concentration, and that will simmer nicely on the stove, while I simmer with a glass of wine!

What do you cook when you need to get rid of frustrations? 

Osso Bucco
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Osso Bucco

Recipe Category: Meat
All Rights Reserved: Adapted from Le Creuset


  • 30 mls olive oil
  • Seasoned flour for dusting
  • 500 g beef shin
  • 1 shallot thinly sliced
  • 1 carrot thinly sliced
  • 1 celery stalk thinly sliced
  • 1 clove garlic crushed
  • 250 mls red wine
  • 250 mls tomato purée
  • 30 mls beef stock powder / 25g liquid beef stock concentrate
  • 1 rosemary sprig
  • Salt and freshly ground black pepper to season


  • Heat the oil in a large pot over a medium heat
  • Dust the shin with the flour and brown on both sides
  • Remove and set aside
  • Sauté the shallots, carrot, celery and garlic until soft
  • Add the wine to deeglaze the pan and then simmer until reduced by half
  • Add the tomato purée and stock and stir to combine
  • Return the meat to the pot with the rosemary and season to taste
  • Reduce the heat, cover and simmer for 2 hours
  • Remove the lid to allow the sauce to thicken before serving

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