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Indian Osso Bucco

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Osso bucco is one of my favourite Italian recipes

Indian Osso bucco

My Indian osso bucco

Osso bucco, when done correctly is so delicious. It’s a meal I grew up with and it’s one I continue to make very often. When I go on holiday to Italy, it’s almost always one of the first meals I cook. I just love it.

So when I was sent some rose veal shins from one of my sponsors Alternative Meats, my family knew they were in for a treat. I ordered a beef tongue and a loin of pork from our local farmers market and started planning our meal.

As I do try to cook Indian food as often as possible for this blog, I decided to prepare my osso bucco Indian style. This isn’t a traditional Indian recipe though it is a nice Indo-Italian mix which really worked well.

So here you go… I hope you enjoy it as much as we did.


Yield: 4 - 6

My Indian-Inspired Osso Bucco Recipe

My Indian-Inspired Osso Bucco Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes


  • 4 x 2 inch thick rose veal shins
  • 1 beef tongue
  • 700g pork loin - cut in half
  • gram flour for dusting
  • olive oil for shallow frying
  • 1 large onion finely chopped
  • 5 tablespoons garlic and ginger paste
  • 2 fresh red chilies finely chopped
  • 2 stocks celery - chopped
  • 2 carrots - cut into 1/2 inch rounds
  • 2 tablespoons garam masala
  • 500ml white wine
  • 500ml beef or veal stock
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 3 tablespoons chopped fresh rosemary
  • 400ml tinned tomatoes
  • Salt and pepper to taste
  • 1 bunch parsley or coriander - chopped


  1. Heat a splash of olive oil in a large saucepan.
  2. Dust the veal lightly with the flour and brown in the oil.
  3. Remove the veal and set aside and then repeat this process with the other meat.
  4. You may need to add a little more oil.
  5. Once all the meat is browned and set aside, pour in the chopped onions.
  6. Fry the onions slowly until translucent and soft.
  7. Add the ginger and garlic paste and red chilies and fry for a further couple of minutes.
  8. Stir in the garam masala and the chopped celery and the return the meat to the pan.
  9. Pour in the wine, stock and tomatoes. You may need to add a little more wine, stock and/or water to cover the meat.
  10. Throw in the bay leaves, oregano, thyme and rosemary.
  11. Allow the meat to simmer for about 60 minutes or until it is nice and tender but not following apart.
  12. Add the carrots after about 40 minutes.
  13. Season with salt and pepper to taste.
  14. Give each person piece of veal. Slice and serve the tongue and pork at the table and scoop the sauce over the meat with the chopped parsley or coriander.

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