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Osso Bucco
Atlanta Fowler
Osso Bucco

Italian for bone with a hole.

This dish is not to be rushed. Full of rich flavours & healing bone marrow properties, the perfect Winter warmer.

Prep 10 min | Cook 90+ mins | Serves 4

Recipe By: Ellenie Georgiou / @the_lchf_lifestyle


  • 3 - 4 pieces veal Osso Bucco
  • 1 onion - sliced along the lines
  • 4 garlic cloves - finely chopped
  • 1 chilli - chopped
  • 1 tbsp tomato paste
  • 2 tbsp Meadow & Marrow Bone Broth Concentrate - Natural
  • 1 ½ cups boiling water
  • 1 ½  cups red wine
  • 400g diced tomato
  • 2 bay leaves
  • Olive oil
  • Salt


  1. Season the Osso Bucco with salt. Heat a fry pan onto medium heat and brown the Osso Bucco. Remove and set aside
  2. Sauté onion, garlic and chilli in the same pan for 3-4 minutes until the onions are translucent
  3. Stir through tomato paste, cooking for a further minute.
  4. Add diced tomatoes, wine, Bone Broth, bay leaves and stir through.
  5. Place Osso Bucco to the sauce and bring to the boil. Reduce to a slow simmer. (Ensure all the meat is submerged in liquid. Add some extra water if needed)
  6. Turn meat every 15-30 minutes as any meat poking out will be tough and dry
  7. Simmer for about an hour and a half minimum


  • Lemon & Herb Bone Broth Concentrate would also work with this dish
  • Serve with Cauliflower puree
  • For a thicker sauce, remove the meat, place the sauce on a medium heat until the sauce is as thick as you like. Make sure you stir so the sauce does not burn.