The secret ingredient? A little Vanilla Bean Paste – it brings out the lovely warm, comforting flavours of this classic Italian dish!

15 min
2 hour 15 min


  1. 12 pieces veal osso bucco (2.5kg)
  2. 1/3 cup (50g) plain flour
  3. 1/4 cup (60ml) oilve oil
  4. 40g butter
  5. 1 large brown onion, coarsley chopped
  6. 3 cloves garlic, chopped
  7. 2 celery stalks, chopped
  8. 2 large carrots chopped
  9. 4 vine ripened tomatoes, chopped
  10. 2 tbsp tomato paste
  11. 1 cup (250ml) dry red wine
  12. 1 cup (250ml) chicken stock
  13. 400g can crushed tomato
  14. 2 tbsp Queen Vanilla Bean Paste
  15. 2 fresh bay leaves
  16. 2 sprigs fresh rosemary


  1. 2 tbs finely grated lemon rind
  2. 1/2 cup finely chopped fresh parsley
  3. 2 cloves garlic, finely chopped


  1. Step 1

    In a large bowl, combine veal and flour until well coated. Shake away excess flour and set aside. Heat oil in a large casserole dish and cook veal in batches, until well browned.

  2. Step 2

    Remove veal from casserole dish. Melt butter in same dish and cook onion, garlic, celery and carrot, stirring, until vegetables soften.

  3. Step 3

    Stir in tomato, tomato paste, wine, stock, undrained crushed tomato, Queen Vanilla Bean Paste and herbs.

  4. Step 4

    Return veal to casserole dish, placing pieces tightly together in a single layer; bring to the boil. Cover, reduce heat, simmer 1 3/4 hours. Uncover, cook 30 minutes.

  5. Step 5

    When tender and cooked, remove veal from dish, cover to keep warm. Bring remining liquid in dish to the boil and boil, uncovered until sauce thickens slightly.

  6. Step 6

    Combine gremolata ingredients in a small bowl. Set aside until ready to serve.

  7. Step 7

    Divide veal among serving plates and top with sauce. Sprinkle with gremolata and serve with mashed potato or soft polenta if desired.

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