January 13, 2013



Ossobucco  is Italian for “bone with a hole” where osso translates to bone and buco to hole. This is a reference to the deliciously filled marrow hole at the center of the cross-cut veal shank. It is one of the cheapest cuts of meat and I stock up whenever I visit the markets. This is a nice twist on the usual slow cooked variation. The flavours are Greek inspired. This variation uses slow oven baking which results in a tender, juicy and slightly crisp osso bucco. 3 large cuts of osso bucco would serve 2 very hungry , carnivorous people.


Firstly cover the Osso Bucco in flour and lemon pepper in a bowl.



5Heat a generous splash of olive oil in a frypan. (We use garlic infused olive oil to pack a punch). Brown for a few minutes -it does not matter if the sides of the osso bucco aren’t browned completely as these will be slow cooked in the oven for a couple of hours.

4Place the browned osso bucco onto a baking tray. Add some garlic, additional lemon pepper, lemon zest, kaffir lime leaves and a squeeze of lemon juice. Cover the top of the baking tray with foil and pop into the oven.

Cook on fan forced mode for 1 – 1.5 hours at 160 C and then for an additional 30 minutes at 200 C. It is up to you whether you want to remove the foil covering the osso bucco for the final 30 minutes. Removing the foil will cause the osso bucco to have a crunchy outer-layer.

2Serve with lemon, a light salad and generous dollops of greek yoghurt.

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