Also known as shin bone-in, Osso bucco is a cut prepared from the lower part of either the front or rear leg.

As a well-exercised muscle, it has little fat and plenty of connective tissue. This cut is almost always cooked slowly in liquid to break down the tissue and draw flavour from the bone.

Osso Bucco with basil pesto

Prep time: 10 minutes
Cook time: 100 minutes


4 pieces osso bucco
1 tbsp olive oil
500 ml beef stock
1 onion, diced
2 carrots, diced
800 g cans butter beans, drained and rinsed
1 bouquet garni (see tip)
1 cup green beans, chopped

Basil Pesto
2 cup basil leaves
¼ cup pine nuts
1 clove garlic, chopped
¼ cup olive oil
40 g parmesan, finely grated



Preheat oven to 180°C.

Pat osso bucco dry with paper towel, brush\ with oil and sprinkle with salt and pepper. Heat a large cast iron pan with a lid over high heat and brown osso bucco on both sides.

Add stock, onion, carrot, butter beans and bouquet garni. Bring to the boil, cover meat with a piece of baking paper and then the lid and place in oven for 1½ hrs or until beef is very tender. Add green beans in the last 10 mins of cooking.

Place basil, pine nuts and garlic in a small food processor and process until finely chopped. Add olive oil and process until smooth. Stir through parmesan.

Divide vegetables and sauce between 4 bowls and top each with a piece of osso bucco and a dollop of pesto.