Ingredients Stew 

4 large portions of Osso Bucco 

2 litres water 

2 onions, thinly sliced 

4 cloves garlic, finely chopped 

800g tomato passata or fresh tomatoes if you prefer  

4 large carrots, cut into thick slices 

2 medium eggplants, cut into 2cm cubes or 2 zucchinis, cubed 

200g green beans, trimmed and halved 

2 generous tbsp fat of your choice  

1-2 tsp dried mixed herbs 

1 tsp honey 

2 tsp apple cider vinegar 

3 tsp sea salt (or to taste) 

Freshly cracked pepper

Ingredients Gremolata 

1 small bunch flat leaf parsley, stalks trimmed, washed and dried 

1-2 cloves garlic 

zest of two lemons washed and dried 

Osso Bucco Stew 

  1. Place meat into a 6 litre, heavy based pot & cover with water and add onions and garlic. Bring to the boil then reduce heat to a simmer. Cook covered over med-low heat for 2-3 hours, or until meat is soft. 
  1. Add tomatoes, carrot, eggplant, beans, fat, herbs, honey, vinegar, salt and pepper. Continue to simmer on medium heat with lid partially off for a further 30 minutes, or until vegetables are soft, meat is falling off the bone, and liquid is beginning to reduce. 
  1. Serve hot, sprinkled with gremolata. 


  1. Finely chop parsley; grate the garlic and zest the lemons with a micro plane; chop them all together with sharp knife so they’re very fine and mixed well 

Serve Stew with Gremolata sprinkled on top! Yum!

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