Osso buco

2 lamb osso bucos prepared with olive oil, meat stock, tomatoes and spices that go very well with white beans and fine herbs.


  • 2 lamb osso bucos
  • 2 table spoons of olive oil
  • 500 ml of meat stock
  • 4 tomatoes concassé – (chopped, skin and seeds removed)
  • 1 chopped onion
  • Salt and ground white pepper to taste
  • 2 thyme sprigs
  • 1 chopped garlic clove
  • Chopped parsley to taste



1. Brown the lamb osso buco in the olive oil.

2. Add the onion, garlic, tomato, meat stock, salt and pepper, cooking until tender.

3. Place the osso buco to the side and reduce the sauce.

4. Strain the sauce and serve it over the osso buco sided with white beans and fine herbs.


White beans

Wash the white beans, soak them in water for about 2 hours, cook in the same water, in a pressure cooker, for 5 minutes, so that the grains remain firm, but cooked.


Preservation and unfreezing

To assure its characteristics, the product must be stored at a temperature of -18ºC or colder.

To unfreeze properly, remove the product from the freezer and place it in the refrigerator until it gets defrosted (approx. 24h).

Once the product is defrosted, it cannot be frozen again.


3 Responses to “Osso buco”

  1. Claudete Gonçalves says:

    ONtem paricipei do evento no St. Marché Panamby e gostei muito de saber mais sobre o cordeiro e a paella do chef etava divina.
    Como gosto de cortes diferentes, quero preparar o stinco e o ossobuco. Espero encontrá-los no mercado.
    Grata e parabéns!

  2. luiz carlos porto de souza says:

    sou pessoa física como faço para obter estes produtos em Niterói
    fiz esta receita e obtive nota 10 junto a família.
    Grato Luiz Porto

Leave a Reply