Osso bucco with mushroom and red wine sauce

This is classic comfort food. Slow cooked beef osso bucco with a rich red wine and mushroom sauce, creamy polenta and zesty orange gremolata.



2h 20m


  • 2 tbs plain flour
  • 4 large Coles Australian No Added Hormones Beef Osso Bucco
  • 2 tbs olive oil
  • 200g brown mushrooms, halved
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 20g dried mushrooms (optional)
  • 2 cups (500ml) dry red wine
  • 400g can diced tomatoes
  • 2 dried bay leaves
  • Cooked polenta, to serve
  • Steamed green beans, to serve
  • Peas, to serve

  • 1 tbs orange zest
  • 1 tbs thyme sprigs, coarsely chopped
  • 1 tbs coarsely chopped flat-leaf parsley
  • 1 garlic clove, finely chopped



Preheat oven to 150°C. Place flour in a bowl. Season. Add beef. Toss to coat. Heat half the oil in a large heavy-based casserole pan over medium-high heat. Cook the beef, in 2 batches, turning occasionally, for 5 mins or until browned. Transfer to a bowl.


Add half the remaining oil to the pan. Add the brown mushroom. Cook, stirring, for 5 mins or until browned. Add to the beef in the bowl. Heat remaining oil in the pan. Add onion, carrot and celery. Cook, stirring, for 5 mins or until onion softens. Stir in garlic. Return the beef mixture to pan. Add dried mushrooms, if using, wine, tomato and bay leaves. Bring to the boil. Bake, loosely covered, turning beef occasionally, for 2 hours or until the beef is falling off the bone. Season.


To make the orange gremolata, combine the orange zest, thyme, parsley and garlic in a small bowl.


Divide the polenta among serving bowls. Spoon over the beef mixture. Sprinkle with gremolata. Serve with beans and peas.

Dietary Information


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.