• Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings 1x


Beef ossobuco is an Italian stew from the region of Lombardy. Prepare yourself for the most tender meat you’ve ever had.



  • 4 large onions, peeled
  • 8 garlic cloves, peeled
  • 8 carrots, peeled
  • 8 celery stalks
  • 800g (1¾lbs) mushrooms, cleaned
  • 4kg (8¾lbs) beef shin
  • 100g (3oz) all-purpose flour
  • 15ml (1 tbsp) salt
  • 5ml (1 tsp) black pepper
  • 5ml (1 tsp) coriander
  • 5ml (1 tsp) cloves
  • 120ml (8 tbsp) olive oil
  • 120ml (8 tbsp) butter
  • 600ml (1 pint) red wine
  • 4 bouillon cubes
  • 1.5kg (3⅓) passata
  • 60ml (4 tbsp) brown sugar


  1. Grate the onions, garlic, carrots, celery and mushrooms with a food processor.
  2. Season the flour with salt, black pepper, coriander and cloves and stir thoroughly.
  3. Make cuts in the meat’s rind.
  4. Coat the meat in seasoned flour.
  5. Melt the half the oil and butter in a heavy ovenproof proof pot until the mixture starts sizzling.
  6. Place the meat in one layer and brown on both sides. Take them out and repeat the process until all the meat is browned.
  7. Preheat the oven to 160°C/320°F/gas mark 3.
  8. Add the remaining butter and oil to the empty pot and let the mixture heat up.
  9. Add the grated vegetable mixture to the pot and fry lightly until semi-cooked.
  10. Add the meat to the vegetable mixture.
  11. Add the wine, passata, sugar to the stew and crumble in the bouillon cubes.
  12. Give it a good stir and place in the oven for 90 minutes. Done!


Traditionally, this recipe is made with veal shin. Since veal is so hard to find in the UK, I used beef shin.

  • Category: Dinner
  • Method: Braise
  • Cuisine: Italian

Keywords: ossobuco recipe, ossobuco alla milanese, veal shin recipe, italian veal recipe, italian veal stew, beef ossobuco