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Photo of Osso buco with mixed mushrooms by WW

Osso buco with mixed mushrooms

PersonalPoints™ per serving
Total Time
2 hr 40 min
20 min
2 hr 20 min
Osso buco is a cross cut of veal shanks so when slow cooked the meat becomes so tender and easily falls off the bone. Perfect for a lazy Sunday evening!


Beef osso buco, lean

800 g

Plain flour

2 tbs

Olive oil

1 tbs


4 whole, quartered


2 clove(s), crushed


2 small, cut into 3cm pieces

Fennel bulb(s)

1 small, thinly sliced


300 g, (mixed) , coarsely chopped

Red wine

125 ml

Beef stock

1 cup(s)

Canned diced tomatoes

400 g

Tomato paste

1 tbs

Fresh thyme

1 tsp


  1. Toss veal in flour to coat. Heat half the oil in a medium flameproof casserole dish over medium-high heat. Cook veal, turning, in batches, for 5 minutes or until browned. Transfer to a plate.
  2. Heat remaining oil in same pan over medium heat. Add eschalots, garlic, carrot and fennel and cook, stirring, for 5 minutes or until softened. Add mushrooms and cook, stirring, for 2–3 minutes or until tender.
  3. Add wine and bring to the boil. Add stock, tomatoes, tomato paste and thyme and bring to the boil. Return veal to pan, standing pieces upright and fitting tightly together in a single layer. Bring to the boil. Reduce heat and simmer, covered, for 1½ hours. Uncover and simmer for 30 minutes or until veal is tender. Serve.


SERVING SUGGESTION: Steamed green beans, plus mashed potato. Boil, steam or microwave 600g potatoes (chopped) until tender. Drain and mash with ⅓ cup (80ml) skim milk until smooth. TIP: Suitable to freeze for up to 3 months.