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Photo of Osso buco pie with gremolata crust by WW

Osso buco pie with gremolata crust

Total Time
3 hr 5 min
30 min
2 hr 35 min
Look no further than this classic recipe with succulent meat, rich tomatoes and a gremolata garnish. Wow. A fantastic fail-safe to add to your repertoire.


Grapeseed oil

2 tbs

Veal shank, raw

600 g, (buy 1.8kg osso buco) fat trimmed

Brown onion

1 medium, chopped


2 medium, peeled, chopped


2 stick(s), trimmed, sliced


5 clove(s), crushed

Tomato paste

1 tbs

Canned diced tomatoes

400 g

Beef stock

1 cup(s), (250ml)

Fresh thyme

1 tbs, coarsely chopped

Fresh bay leaf

1 whole

Turkish bread

320 g, made into 2 cups breadcrumbs

Fresh flat-leaf parsley

½ cup(s), coarsely chopped

Fresh lemon rind

1 tbs, grated

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 170°C or 150°C fan-forced. Heat oil in a large flameproof casserole dish over medium heat. Cook veal, in batches, for 3–4 minutes each side or until browned. Transfer to a plate.
  2. Add onion, carrot and celery to dish and cook, stirring, for 3–5 minutes or until softened. Add 3 cloves crushed garlic and cook, stirring, for 30 seconds or until fragrant.
  3. Add tomato paste, tomatoes, stock, thyme and bay leaf and bring to the boil. Return veal to pan. Bake, covered, for 2 hours or until veal is tender and starting to fall off the bone. Remove from oven and set aside. When cool enough to handle, use a fork to remove large pieces of meat. Discard bones.
  4. Place breadcrumbs, parsley, rind and remaining crushed garlic in a small bowl. Stir gremolata to combine.
  5. Return veal to vegetable mixture and stir to combine. Spoon mixture into a 2L (8-cup) capacity pie dish. Top with gremolata. Lightly spray with oil and bake for 20 minutes or until golden. Serve.


TIPS: The osso buco mixture is suitable to freeze. Complete to the end of Step 3 and cool to room temperature. Transfer to an airtight container and label, date and freeze for up to 3 months. Thaw overnight in the refrigerator before using.