Slow Cooked Osso Bucco in Mushroom Sauce

In the supermarket I discovered this new cut of meat I had never encountered before – at least by this name.  Osso bucco. I recognised it as Italian for “bone hole”.  It looks like a cross cut of a beef shank.  I found on the internet that it is an Italian cut, and should be veal, althought the cuts I found were clearly ordinary beef.  They looked ideal for slow cooking.  And so it proved.  I made the best stew I can  remember making, ever.  The marrow from the bone dissolved into the sauce, or gravy, to make it rich and delicious.   The meat was not expensive and less than ten dollars worth plus the other ingredients provided me with four hearty meals.

Here is the recipe as I made it:

Osso Bucco


4 cuts of osso bucco  (approx 1Kg)

2 potatoes cut to approx 15mm cubes

2 large carrots cut to approx 15mm cubes

1 Parsnip cut to approx 15mm cubes

1 large onion, chopped

1 teaspoon mixed herbs

2 bay leaves

1 can mushroom soup concentrate

300mls beer

4 large Portobello mushrooms, peeled and sliced

1 tablespoon flour

1 tablespoon gravy powder

1 Oxo cube

a dash or three of mushroom soy sauce

a dash or three of Worcestershire sauce

20mm thick slice of speck

black pepper

Easy on the salt – taste when nearly done and adjust if necessary.


Dust meat with flour

Brown the meat in a tablespoon of smoking hot olive oil and add to the slow cooker

Add the remaining flour and gravy powder to the slow cooker

fry the root vegetables and onion  in the left over fat and add to the slow cooker

add the mushroom and mushroom soup

Rinse the pan with the beer and add to the slow cooker

Toss in everything else.  Cook the requisite time.


About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
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