Lemon myrtle osso buco

We use a pressure cooker to make this classic winter dish & give it an Australian flavour along the way

Serves 4


4 large osso buco (veal shin)


2 tbsp lemon myrtle olive oil

2 med onions, finely chopped

5 dried lemon myrtle leaves

1 dried bay leaf

1 tbsp mixed herbs

1 cup red wine

2 cloves garlic, crushed

300ml veal or chicken stock

salt & pepper to season



rind of 1 lemon

1 clove Russian garlic

1/2 bunch parsley


Roll the meat in flour and season, then brown it in the pot with the oil and a little butter.

Remove, the toss in the onions and garlic, and cook for 2-3 minutes, stirring regularly.

Return the meat to the pot, add red wine, bring to the boil and cook for 1-2 minutes, add enough stock to cover the meat.

Add the herbs, stir them in, then put on the pressure cooker lid. Heat slowly to pressure, then cook for 30 minutes.

(If you’re cooking it in a casserole dish, simmer for 45 mins on stove, or in the oven at 160°C, then check it to make sure stock is still covering meat. If not, top it up, then cook for another 45 mins. Meat should be tender and the sauce thickened.)

When pressure has reduced, remove lid from cooker. If the sauce hasn’t thickened, simmer until reduced.


To make the gremolata, finely chop lemon rind, parsley and garlic together.


Serve osso bucco with mashed potato and green beans. Sprinkle the gremolata over the top of the meat.


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