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Photo of Lemon and silverbeet osso buco by WW

Lemon and silverbeet osso buco

PersonalPoints™ per serving
Total Time
0 min
0 min
0 min
Tender, fall-off-the-bone pieces of meat are braised in delicious lemon and silverbeet.


Olive oil

1 tbs

Lean veal leg steak

500 g, (buy 1.2kg Osso buco or veal shank)

Brown onion

1 medium, finely chopped


2 clove(s)

Tomato pasta sauce

2 cup(s)

Green olives, drained

50 g, sicilian variety


1 medium, quartered


4 cup(s), 1 bunch, stems removed, shredded


  1. Preheat oven to 180°C or 160˚C fan-forced. Heat oil in a large flameproof casserole dish over medium-high heat. Season osso buco with salt and pepper. Cook, turning, in 2 batches, for 6–8 minutes or until browned. Transfer to a plate.
  2. Add onion and garlic to dish and cook, stirring, for 5 minutes or until softened. Add pasta sauce, olives, lemon and 1 cup (250ml) water. Return osso buco to pan and bring to the boil. Bake, covered, for 2½ hours or until meat is very tender. Remove from oven. Discard lemon.
  3. Add silverbeet leaves and set aside, covered, for 1–2 minutes or until leaves have wilted. Serve.


SERVING SUGGESTION: Steamed green beans, plus creamy polenta. Bring 3 cups (750ml) reduced-salt chicken stock and 1 cup (250ml) skim milk to the boil in a medium saucepan over medium heat. Reduce heat and gradually stir in 1 cup (170g) yellow polenta. Cook, stirring, for 6–8 minutes or until thickened. Season with salt and pepper.