Please note than we have temporarily stopped our activities on the farm.

Osso Buco

What's better on a cold winter day than osso buco that cooked all afternoon and filled your home with a hearty fragrance. Here is the recipe from Antoine’s mother, exquisite!

Ingredients (4 servings)

  • 4 slices of Osso Bucco
  • Olive oil or butter
  • 1 Spanish onion, chopped
  • 3 carrots, thinly sliced
  • 2 celery stalks, diced
  • 2 chopped cloves of garlic
  • 1 can of tomatoes, crushed
  • 1½ cups of beef broth
  • 1 cup of red wine
  • 1 tsp. of dried thyme
  • 1 tsp. of dried rosemary
  • 1 tsp. of dried oregano
  • 2 bay leaves
  • 1 tin of anchovies and oil (optional)
  • Flour to brown


  1. Take your Osso bucco slices from the fridge 30 minutes prior to cooking.
  2. Choose an ovenproof pot, large enough to accommodate all the osso bucco pieces without stacking. Sauté the onion, carrots and celery in oil or butter for a few minutes. Add the garlic and cook, stirring for 1 or 2 minutes.
  3. Add the crushed tomatoes, broth, wine, herbs (thyme, oregano, rosemary, bay leaf) and the anchovies.
  4. Bring to a boil and reduce heat to simmer while you fry the Osso bucco in a pan.
  5. Preheat your oven to 250 degrees.
  6. Pat dry your Osso bucco slices, roll them in flour and shake to remove excess flour.
  7. In a hot skillet, brown each side to caramelize the meat, about 2 minutes on each side.
  8. Add the sliced meat to your sauce.
  9. Cover and cook in the oven for 5 hours.