• Recipe by Michael en Lizette Duckitt

    Photograph by Bruce Tuck

    Slow-roasted osso buco with red wine gravy and cauliflower mash

    Serves: 6
    Cooking Time: 3 hrs



    • 1,5 – 2kg osso buco (beef shanks)
    • 15ml (1 tbsp) Worcestershire sauce
    • salt and freshly ground black pepper, to taste
    • cake flour, to dust
    • 30ml (2 tbsp) olive oil
    • 30g butter
    • 3 medium onions, chopped
    • 3 garlic cloves, peeled and chopped
    • 750ml (3 cups) good red wine
    • boiling water, to cover
    • few sprigs fresh rosemary

    • 1 large cauliflower head
    • handful mature Cheddar, grated
    • 15g butter
    • splash milk
    • splash cream
    • salt and freshly ground black pepper, to taste
    • pinch nutmeg, grated
    • TO SERVE

    • green beans, steamed
    • pumpkin and sesame seeds, to sprinkle
    • microherbs, to garnish



    For the osso buco, preheat the oven to 160°C. Rub the osso buco with Worcestershire sauce and salt and pepper. Dust the meat with the flour and shake off any excess.


    Heat the olive oil and butter in a large ovenproof pot over medium heat and brown the meat. Once brown, remove from the pot and set aside. Sauté the onions until translucent, add the garlic and fry, 2 minutes. Lay the meat back in the pot and add the red wine, boiling water (enough to cover the meat) and fresh rosemary. Cover the pot and place in a hot oven, 2 – 2½ hours, checking hourly and adding a little boiling water if necessary.


    For the cauliflower mash, steam the cauliflower until tender, 5 – 10 minutes. Leave the florets in a colander for a few minutes to drain excess water. In a mixing bowl, mix the cheese and butter with the cauliflower until the cheese has melted (heat if necessary). Add a splash of milk and cream then, using a stick blender, blitz until smooth. Season and add the nutmeg to taste.


    Remove the osso buco from the oven – the meat should be tender – and serve with the cauliflower mash, green beans and a sprinkling of pumpkin and sesame seeds. Garnish with microherbs.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com