Ingredients (for 4 servings):

For the main dish:

Angus osso bucco: 1 kg (4 pieces of 250 grams each)

1onion: a big piece

2 medium sized carrots

half a root of celery

500 ml of black beer

3 twigs of thyme

1 teaspoon of pepper grains

3 leaves of bay

500 ml of water


For sauce:

60 gr of butter

2 tablespoons of flour

Salt and pepper


For puree:

600 gr of parsley or parsley root

2 small potatoes

40 gr of butter

150 ml of milk

Salt and pepper


For marrow filling:

3 gr of grainy salt

Quince jam


For garnish:


Lewd leaves, if it’s the right season



➤ Preparation:

Put in the tray all ingredients necessary to prepare the main dish and cover it with tin foil or lid. Place the tray in the oven preheated at 150°C and let there for 4 hours, with mirepoix vegetables and thyme.



Prepare meanwhile a smooth mashed roots puree with butter and milk. Mix the roots with the blender or cut them into pieces and force them through the strainer for a finer texture.



Remove the osso bucco from the tray and then drain the vegetables. You will get a perfect gravy; in a saucepan, over medium heat, melt two cubes of fat butter, add two tablespoons of flour, until it is slightly browned. Add the gravy seasoned with salt and pepper and stir with the whisk until the sauce thickens a little and at the end add a cube of cold butter. The sauce will become shiny, slightly bitter, with a beautiful beer colour.



The marrow will be cooked separately in a hot pan with grainy salt and last fall quince jam. Remove the marrow from the bone, add a little bit of salt and then two good spoonfuls of sweet. The mixture is put back in the bones before serving.



The result is a fragrant osso bucco dish with a fine, creative garnish.



The osso bucco can be found in the Family Pack. Order it HERE!



Enjoy your meal!


* recipe for 4 servings, by Daniel Joarză, Regional Young Chef Ambasador