Summer Osso Buco


4 thick slices of osso buco (Veal Shin)

2 tbsp plain flour

Pinch of saffron threads

Glass of white wine

2 tbsp butter

1 red onion, finely chopped

1 carrot, finely chopped

1 celery stick, finely chopped

1/2 tsp fennel seeds

2 tbsp tomato puree

450g self-raising flour

500g tomatoes


Season the flour with salt and pepper and dip the veal pieces in it.  Put the saffron in the wine to soak.  Heat 1 tbsp butter in a large frying pan with a lid, that will fit the veal in a single layer.  Brown the veal pieces on both sides.  Lift the meat out into a bowl and splash a glassful of water into the pan, stirring and scraping to lift all the meaty juices from the bottom.  Pour over the veal.

Heat the rest of the butter in the pan and add the onion, carrot, celery and fennel seeds.  Cook until the vegetables are soft.  Add the wine and saffron and cook for a few seconds, then stir in the tomato purée.  Nestle in the veal, cover and cook gently for an hour and a half to two hours, until the veal is really tender.

Meanwhile, put the tomatoes in a bowl and pour over boiling water.  Leave for ten seconds, then drain and cool under the tap.  Peel off the skins, then halve the tomatoes and scoop the seeds and cores into a sieve suspended over a bowl.  Cut the tomato flesh into quarters.  Pour the tomato juices into the veal pan and add the tomato pieces.  Simmer until the sauce is thick and unctuous.  Taste and adjust the seasoning.

Serve the osso buco with crusty bread to mop up the delicious sauce.

Source: Xanthe Clay, Daily Telegraph July 2010

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