Osso Bucco

  • Prep Time : 15 Minutes
  • Cooking Time : 2 Hours

2 tbsp olive oil

2 packs Three River Farms Osso Bucco

1 onion, diced

2 celery stalks, thinly sliced

3 garlic cloves, finely chopped

4-6 anchovies

200ml dry white wine

500ml chicken stock

1 bay leaf

1 rosemary sprig

1 thyme sprig



500ml chicken stock

200ml milk

100g polenta

60g finely grated Parmesan

30g butter, diced

Sea salt & pepper



1/2 cup packed Italian Parsley, chopped

1 garlic clove, finely chopped

1 small lemon, finely zested

1 tsp lemon juice

Sea salt and pepper, more to taste



Preheat oven to 160°C. Season the osso

bucco well. Heat olive oil in a large fry pan

over medium-high heat. Brown the osso

bucco all over. Remove and place in a roasting

pan in a single layer.


Add the onion, celery

and garlic to the fry pan, sauté for 4-5

minutes until tender, then stir in anchovies

until dissolved. Deglaze the pan with wine,

simmer to reduce by half then add stock and

herbs and bring to the boil. Pour the mix over

the osso bucco. Cover with foil and bake for

4-5 hours until almost falling from the bone.

Remove from the oven and set aside for 10




When the osso bucco is nearly cooked, bring

stock and milk to the boil in a wide saucepan

over medium-high heat.


Gradually whisk

in polenta, reduce the heat to very low and

simmer, whisking to remove any lumps, for

25-30 minutes until thick and no longer

grainy. Whisk in Parmesan and butter, season

and keep warm.



Combine all ingredients in a bowl and season

to taste.


Serve osso bucco spooned over the polenta

and top with gremolata.

Oh, so good



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