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Osso Bucco

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“My Aussie adaptation of a traditional Italian dish. Perfect for a cold winters night (we don't get many in Oz).”
3hrs 20mins

Ingredients Nutrition

  • 29.58 ml olive oil
  • 1 large onion, finely chopped
  • 1-2 clove garlic, crushed
  • 6 veal shanks, osso buco slices
  • 29.58 ml plain flour
  • 1 can tomatoes, roughly chopped
  • 236.59 ml Coke or 236.59 ml Pepsi
  • 236.59 ml chicken stock
  • 1 packet French onion soup mix, powder


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

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