Skip to main content

This easy Osso bucco risotto is a must-try for dinner. Packed with rich warming flavours, you're guaranteed to be hooked.

  • Serves4
  • Cook time2 hour 55 minutes
  • Prep time15 minutes
Osso bucco risotto


  • 8 (about 2.2kg) Coles Australian No Added Hormones Beef Osso Bucco
  • 2 tbs plain flour
  • 2 tsp dried Italian herbs
  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 3 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup (250ml) red wine
  • 1 cup (250ml) salt-reduced beef stock
  • 2 x 400g cans crushed tomatoes
  • 2 dried bay leaves
  • ¾ cup (150g) Coles Arborio Rice
  • ⅔ cup (80g) pitted Sicilian green olives, sliced
  • 2 rosemary sprigs
  • 2 tbs finely grated lemon zest
  • ½ cup (40g) finely grated parmesan

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 160°C. Place the beef, flour and Italian herbs in a large bowl. Toss to coat. Season. Heat oil in an 8-cup (2L) ovenproof casserole pan over medium-high heat. Cook the beef, in batches, for 2 mins each side or until browned. Transfer to a plate.
  2. Step 2

    Add the onion, carrot, celery and garlic to the pan. Cook, stirring, for 2 mins or until the onion softens slightly. Add wine. Bring to a simmer. Cook for 5 mins or until wine reduces slightly. Stir in the stock, crushed tomatoes and bay leaves. Return the beef to the pan. Cover and bake for 2 hours.
  3. Step 3

    Transfer the beef to a plate. Stir the rice into the tomato mixture. Return the beef to the pan. Bake, covered, for 40 mins or until the beef and rice are tender. Stir in half the olive. Top with the remaining olive, rosemary, lemon zest and parmesan.