Mediterranean Osso Bucco

Mediterranean Osso Bucco




Spice Rub:

  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • ¼ tsp sweet paprika
  • ¼ tsp ground clove
  • 2 tsp flakey sea salt
  • generous crack of pepper

Osso Bucco:

  • 3 large osso bucco
  • 4 medium white potatoes (cut into large cubes)
  • 2 carrots (peeled & cut sliced chunky)
  • 1 brown onion (finely diced)
  • 3 garlic cloves (minced)
  • ½ cup dried prunes (pitted & roughly chopped)
  • ⅓ cup raisins
  • 400g canned crushed tomatoes
  • 425g canned chickpeas (rinsed & drained)
  • 1 Tbsp tomato paste
  • 2 cups chicken stock
  • ¼ tsp ground clove
  • ¼ tsp cinnamon
  • 2 tsp coconut sugar
  • Salt (to taste)

Serve with:

  • Rice of your choice (around ⅓ cup cooked rice per person)


  1. Add all spice rub ingredients to a small bowl and mix together well
  2. Lay out osso bucco onto a work surface and sprinkle spice rub ontop of both sides of the meat. Use your hands to gently press spices into the meat, ensuring all areas are covered well
  3. Heat a large fry pan on medium-high heat. Once hot, add a generous glug of olive oil and pan-sear the osso bucco for 1 minute on each side or until the surface of each side is slightly browned
  4. Transfer sealed osso bucco to a slow cooker, set to low. Cooking WITHOUT a slow cooker: You can also create this recipe without a slow cooker. Simply switch out the slow cooker for a good-quality cast iron pot, or large saucepan and simmer on low over your stove top for around 5-6 hours. Do not leave unattended.
  5. Add some extra olive oil to your fry pan and sauté diced onion and mince garlic until translucent and fragrant then transfer to the slow cooker
  6. Add all remaining ingredients to the slow cooker (except potatoes and carrot), gently stir together and cook on low for 3 hours
  7. After 3 hours, add in chopped carrots and potato and continue to cook for a further 4-6 hours. Season with salt to taste
Serve hot with rice of choice
Back to blog