Osso Buco With Couscous

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

Ouso Buco (veal shin) casserole served over fluffy couscous. From Recipes+ May 2009

Ingredients Nutrition


  1. Preheat oven to 200 degrees C / 180 degrees C fan forced.
  2. Spray carrot, celery and onion with oil. Heat a large frying pan over moderate heat. Add garlic and vegies. Cook for 4 -5 minutes. Transfer to a 2 litre (8 cup) casserole dish.
  3. Reheat frying pan. Toss veal in flour. Cook veal in batches for 2 -3 minutes or until browned. Transfer to casserole dish.
  4. Whisk tomato paste, tomato, stock and bay leaves in a large jug. Pour over veal and vegies in dish.
  5. Bake uncovered for 1 1/2 hours or until tender. Season with salt and pepper.
  6. Spoon couscous into shallow bowls. Top with Osso Buco, zest and oregano.
  7. Serve at once.


Most Helpful

Sorry...posted my review to the wrong recipe!

Cook4_6 December 20, 2011

The actual flavour of this recipe is wonderful and it smells so great when cooking. I made as is except adding a little white wine to the sauce, I also served ours over a saffron risotto which was just our personal preference.. I have never cooked veal shanks before even though I have cooked several other cuts of veal and we do enjoy it. I must say that I do not know if it was just a bad batch that I bought or whether they are always so fatty but ours were extremely fatty. The meat that was on the bone was incredibly tender and just falling to pieces. I have given this recipe 5 stars as the recipe itself tastewise is awesome and the cooking times give you a truly tender fall apart piece of meat that just melts in your mouth.. However I do not think I would make this again with veal I would do lamb shanks next time and I think this would just be outstanding with lamb.. You would of course need to adjust the cooking times as lamb shanks are much larger than veal.. It really is a great recipe Kiwi Kathy and one that I will definitely be enjoying again, I will also try it with couscous as we love that too. I just happened to have a risotto recipe that I have wanted to try for ages so chose to do that instead.. As I said before I may have just got some really fatty pieces of meat but I do love the flavour of lamb so will look forward to trying this again using lamb.. Can highly recommend the recipe it is totally delicious and was a hit with us..

The Flying Chef December 16, 2011

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