Osso Bucco

Recipe by Ian Snell
READY IN: 3hrs 20mins


  • 2
    tablespoons olive oil
  • 1
    large onion, finely chopped
  • 1 -2
    clove garlic, crushed
  • 6
    veal shanks, osso buco slices
  • 2
    tablespoons plain flour
  • 1
    can tomatoes, roughly chopped
  • 1
    cup Coke or 1 cup Pepsi
  • 1
    cup chicken stock
  • 1
    packet French onion soup mix, powder


  • Heat 2 Tbls olive oil in frypan or directly in a large shallow casserole dish.
  • Add the onion and cook over low heat until soft and golden.
  • Add garlic and cook for 1min.
  • Remove from the pan.
  • Dust veal with flour and brown both sides in the hot pan in batches and remove.
  • Return the onion to the casserole and stir in any remaining flour.
  • Slowly stir in tomatoes, coke and stock and add French onion soup powder.
  • Combine well.
  • Return the veal to the casserole and bring to boil, stirring.
  • Cover and reduce heat to low so that the casserole is only just simmering, or place in your oven.
  • Cook on low heat for 2½-3 hours, or until the meat is almost falling off the bone.
  • Thicken juices with a little cornflour and water if necessary.
  • Serve over plain rice.
  • Sprinkle with chopped parsley.
  • Note: The addition of chopped celery and sliced carrots visibly enhances this dish.