Osso Bucco with White Wine and Olives

. March, 2016
Photography by Aaron McLean.
Osso Bucco with White Wine and Olives

Another great recipe that improves when cooked one day ahead of serving. Buy medium-sized meaty pieces of osso bucco, otherwise you end up with lots of bone and not a lot
of meat. 

Serves: 4


2 tablespoons olive oil
knob of butter
1½–2 kilograms osso bucco
1 onion, sliced
1 carrot, diced
3 cloves garlic, crushed
2 bay leaves
juice 1 lemon
1 cup white wine
1 cup chicken stock
12 large, pitted green olives
sea salt and ground pepper
⅓ cup packed parsley
1 clove garlic, crushed 
zest 1 lemon


Preheat the oven to 160°C.

Heat the oil and butter in a large ovenproof casserole. Season the meat and brown on all sides then transfer to a plate. Add the onion, carrot, garlic and bay leaves to the pan, season, cover and cook until soft but still pale, adding a splash of water if the pan is too dry. Add the lemon juice and wine and let it bubble up, then cook until reduced by half. 

Add the stock and bring to the boil. Add the meat back to the pan with its juices and nestle into the sauce. Cover the surface with baking paper then cover tightly with a lid or foil. Cook for 1 hour, then turn the meat over and add the olives. Cover and cook for a further one hour or until the meat is very tender.

Gremolata: Put the parsley, garlic and lemon zest on a board and chop together.

To serve: Sprinkle with the gremolata just before serving.