Veal Osso Buco


  • 8 pieces Veal Osso Buco (2kg)
  • 1T olive oil 
  • 1 medium brown onion, chopped
  • 2 cloves garlic, crushed         
  • 1 celery stalk, chopped                           
  • 1 large carrot, chopped
  • 2T tomato paste               
  • ½ cup dry white wine                                   
  • 1 cup beef stock        
  • 1 cup water (250ml)             
  • 1 400g can diced tomatoes                     
  • 1t rosemary, fresh 
  • 1 medium eggplant, chopped     
  • 1 medium green capsicum, chopped       
  • 2t lemon rind, finely grated 
  • ¼ cup flat leaf parsley,finely chopped 
  • 1t fresh rosemary,  finely chopped 
  • 1 clove garlic, finely chopped


  1. Heat half of the oil in a large saucepan, cook veal in batches until browned all over.
  2. Heat remaining oil in same dish, and cook celery and carrot until they soften.  Stir in tomato paste, wine, stock, water, diced tomatoes and rosemary and bring to a boil.
  3. Return veal to dish, fitting pieces upright and tightly together in a single layer, and bring back to the boil. 
  4. Reduce heat and simmer, covered for approximately 1½ hours.  
  5. Add eggplant, and cook uncovered for 15 minutes, stirring occasionally.  Add capsicums, cook uncovered for approximately 15 minutes or until vegetable are tender.
  6. Meanwhile, make gremolata by combining above gremolata ingredients in a small bowl.
  7. Remove Veal and vegetables from dish, cover to keep warm.  Bring sauce to a boil uncovered for about 10 minutes or until sauce thickens slightly.
  8. Divide veal and vegetables among serving plates, top with sauce, sprinkle with gremolata.
  9. Serve with creamy polenta flavoured with parmesan cheese.