Spicy Osso Bucco

Serves: 2 | Preparation time: 10 minutes | Cooking time: 2 hours

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  • 2 tbs extra virgin olive oil
  • 1 clove garlic, crushed
  • 1 onion, finely diced
  • 2 osso bucco, 5cm thick
  • ½ cup white wine
  • 1 cup beef stock
  • 1 jar Slendier Tomato, Vegetable and Chilli Ragu Style Sauce
  • 1 packet Slendier Rice Style
  • 200g green beans
  • 1 cup flat-leaf parsley, roughly shredded
  • zest of 1 lemon


  1. Place a medium-sized casserole or braising pan over a medium–high heat. Add the oil, garlic and onion and fry until just soft, about 1 minute.
  2. Add the osso bucco, one at a time, and seal on both sides. Remove from the pan and set aside.
  3. Add the wine and deglaze the pan. Add the stock and sauce and stir to combine. Reduce the heat to low and season to taste. Return the osso bucco to the pan and simmer, covered, until tender, about 90 minutes.
  4. Once osso bucco is tender, prepare the Slendier Rice Style according to the directions on the packet and add to the saucepan. Continue to simmer, uncovered, until the sauce reduces and is slightly thickened, about 10 to 20 minutes
  5. When ready to serve, top and tail the beans and steam or microwave until tender, about 3 minutes. Set aside.
  6. Place one osso bucco in each of 2 shallow bowls. Spoon over sauce and rice and scatter with shredded parsley and lemon zest. Place beans to one side of the bowl and serve.

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