[{"type":"span","children":[{"text":" Join now"}]}]

Get up to 60% off*

*On Core and Premium on 3, 6 & 12 month plans. Offer ends 25/09/23. See offer terms.
Get up to 60% off*
Join now
Photo of Osso bucco with gremolata and parsnip mash by WW

Osso bucco with gremolata and parsnip mash

Total Time
2 hr 15 min
15 min
2 hr
Relax as this dish bakes in the oven – and there you have it, a perfect Sunday dinner!


Plain flour

1 tbs

Olive oil

1 tbs

Veal leg steak, raw

600 g, (buy 800g veal osso bucco)

Brown onion

1 medium, finely chopped


1 medium, finely chopped


2 stick(s)


3 clove(s), finely chopped

Red wine

125 ml, (1/2 cup)

Canned diced tomatoes

800 g, (2 x 400g cans)

Beef stock

1 cup(s), (250ml), salt-reduced

Fresh flat-leaf parsley

½ cup(s), leaves


1 medium, zested


  1. Preheat oven to 150°C. Place the flour on a plate and season with salt and pepper. Lightly dust veal with the flour to coat.
  2. Heat the oil in a large ovenproof casserole dish over high heat. Cook the veal for 2 minutes each side or until golden brown. Transfer to a plate.
  3. Add the onion, carrot, celery and half the garlic to the dish and cook, stirring, for 5 minutes or until the onion softens. Return the veal to the dish with the wine. Bring to the boil. Add the tomato and stock. Remove from heat. Bake, covered, for 1½ hours or until the meat is almost falling off the bone.
  4. Combine the parsley, lemon zest and remaining garlic in a small bowl. Divide the osso bucco among serving plates. Sprinkle with the gremolata to serve.


SERVING SUGGESTION: Add steamed green beans and snow peas, and steamed mashed parsnip.