Osso Bucco


Osso Bucco

  • 500g WM Meats Osso Bucco
  • 2 tablespoons pf oil
  • 1 x 420g can of crushed tomatoes
  • 1 packet of lemon thyme
  • 1 x carrot diced
  • 1 x brown onion diced
  • 3 x celery stalks diced
  • 2 x tablespoons crushed garlic
  • 1 litre of beef stock
  • 100ml red wine
  • Plain flour to coat
  • Salt and Pepper


  • 3 cups cold water
  • 1 cup dried polenta
  • ½ cup cream
  • 40g butter
  • ½ cup grated parmesan cheese


  1. In a bowl mix salt and pepper with the plain flour before coating the osso bucco
  2. Heat oil in pan before sealing the coated osso bucco
  3. Dice onion carrot and celery before adding to the slow cooker with crushed garlic and thyme
  4. Add the sealed osso bucco to the slow cooker then de glaze pan with red wine. Once pan is deglazed add to slow cooker
  5. Add crushed tomato and beef stock to slow cooker and cook on high for 4 hours or low of 8 hours
  6. Strain liquid from meat and vegetables in to a pot and reduce until thickened
  7. Bring to boil in a saucepan the 3 cups of water
  8. Once boiling add the dried polenta in a steady motion, whisking constantly. If you add it too quickly it will go lumpy
  9. Once the polenta has been added, reduce to a low heat to avoid it cooking too quickly
  10. Simmer and stir constantly with a wooden spoon for 10 minutes or until it is soft and thickened
  11. Once cooked remove from heat and add the cream, parmesan and butter as well as salt and pepper to taste. Serve immediately.

(Serves 4-6)