Osso Bucco with Lentils

Osso Bucco with Lentils

4 hrs 30 mins total time

30 mins active time


Serves 4



  • 4 (2¾ lb) veal shanks for osso bucco
  • Flaky sea salt

    to season

  • Freshly ground black pepper

    to season

  • 3 tbsp olive oil


  • 1 medium yellow onion

    finely chopped

  • 1 medium carrot

    finely chopped

  • 2 celery stalks

    finely chopped

  • 3 cloves garlic


  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 bay leaves
  • ¾ cup (6 fl oz) white wine
  • 14½ oz can diced tomatoes
  • 1 cup (7 oz) dried French green lentils


  • 4 cups (32 fl oz) beef stock

To serve:

  • Soft polenta or crusty bread


  • 1Heat a 4 ½ qt Dutch oven over medium-high heat until hot. Season the veal with salt and pepper. Add 1 tablespoon of the oil and half the veal. Cook for 2-3 minutes each side until browned all over. Remove to a plate. Repeat with oil and the remaining veal.
  • 2Reduce the heat to medium, add the remaining oil, onion, carrot, celery and garlic. Cook, stirring for 4 minutes until soft. Add the spices and bay leaves. Cook, stirring for 1 minute.
  • 3Add the wine and bring to a boil, boil gently for 2 minutes. Add the tomatoes, lentils and stock. Return the veal and any accumulated juices to the Dutch oven, ensuring the veal is submerged in the sauce. Press a piece of parchment paper onto the surface, this helps keep the veal submerged. Cover with a tight fitting lid or double layer of foil, pressed down around the edges to seal.
  • 4Insert the wire rack into the bottom shelf position. Preheat the oven. Select SLOW COOK/HIGH/4 hours and press start.
  • 5Once preheated, put the veal in the oven and cook for 4 hours. The meat should start to fall off the bone when you lift it out of the sauce. Remove and discard the bay leaves.
  • 6Spoon the veal and sauce into serving bowls. Season with salt and pepper and serve with polenta or crusty bread.
    Tip: Before you start, check that the Dutch oven fits in the oven.

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