Osso buco


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 3 onions
  • 3 garlic cloves
  • 4 tomatoes
  • 4 pieces of veal osso buco
  • 100 ml olive oil
  • 1 tablespoon flour
  • 1 tablespoon tomato paste (concentrated purée)
  • 300 ml white wine
  • Salt and pepper

1 flameproof casserole dish

1 chopping board


Peel and chop the onions and garlic.

Cut the tomatoes into small wedges.

In a flameproof casserole dish, gently fry the pieces of osso buco in the olive oil with the onions and garlic. Add the flour, let it brown, then add the tomato paste, tomatoes and wine and season with salt and pepper.

Cook for 1 hour 30 minutes over low heat, stirring from time to time.