Veal Osso Buco  LoadingAdd to Favourites list

Green List 1 hr 4 servings


210 Kcal
7g Fat
14g Carbs
11g Net Carbs
9g Sugars
22g Protein


  • 4 veal osso buco (around 250g / 0.5lb each, including the bone)
  • 2 cans chopped tomatoes
  • 1 onion
  • 4 garlic cloves
  • 3 celery stalks
  • 2 carrots
  • 1 tbsp tomato puree
  • 2 tsp paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 bouquet garni or dried thyme
  • 2 bay leaves
  • 90g sliced chorizo (optional)
  • 75ml or 1/3 cup white wine
  • 1 tbsp olive oil


  1. Chop the onion, carrots, and celery finely. Peel and crush the garlic.

  2. Fry the chopped onion and crushed garlic in a deep pan for 5 minutes on medium heat. Add the carrots and celery, and cook for another 5 minutes.

  3. Add the veal and sear the veal on all sides for about 5 minutes. Add the chopped tomatoes and tomato puree. Add the salt, pepper, paprika, bouquet garni or dried thyme, and bay leaves. Stir with a wooden spoon. Add the chorizo and the white wine (both optional).

  4. Bring to a boil and simmer with the lid part covering for 30 minutes.

Serving Tips

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