Oxtail osso buco

Oxtail osso buco

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  • 8
  • Easy
  • 35 minutes
  • 5 hours
  • Bellevue Estate Shiraz or Bosman Adama Red

This is traditionally made using veal knuckles or lamb; I used half oxtail and half beef chuck, which makes it good value and not as rich. Serve with the gremolata tossed through plain boiled potatoes, roughly broken.


  • 300 g Woolworths Angus beef chuck
  • 1.3 kg oxtail
  • 1 T flour
  • 1 T flour
  • 1 t salt
  • 1 t white pepper
  • 4 T olive oil
  • 3 t butter
  • 1 onion, chopped
  • 2 leeks, chopped
  • 2 sticks celery, chopped
  • 2 carrots, chopped
  • 4 bay leaves
  • 3 sprigs rosemary
  • 6 sprigs thyme
  • 2 T tomato paste
  • 1 x 410 g can diced tomatoes
  • 1 cup rosé wine
  • 4 cups beef stock
  • sea salt and freshly ground black pepper, to taste
  • polenta or risotto, for serving
  • For the gremolata, toss
  • 2 t lemon zest
  • 20 g Italian parsley, finely chopped
  • 1 clove garlic, finely chopped

Cooking Instructions

1. Preheat the oven to 160°C. Toss the oxtail and chuck in the flour, salt and pepper.

2. Heat the olive oil and butter in a large castiron or ovenproof pan that has a lid. Brown the meat until golden, then remove from the pan.

3. Add the vegetables and herbs and sauté until soft and golden. Add the tomato paste, tomatoes, wine and stock. Return the meat to the pan and bring to the boil.

4. Cover tightly with greaseproof paper and tin foil and cover with the lid. Place in the oven and cook for 5 hours. Season to taste. 5 Sprinkle with the gremolata and serve with polenta or risotto.

Find more Italian recipes here. 

Photographs: Jan Ras 

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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