Themed Image2

Share |

  • Subscribe to Caripoule
    Mauritian Food Blog
    Enter your email address:

    Delivered by FeedBurner

       Madeleine Philippe

Subscribe now to
Madeleine's Newsletter & Mailing List




anna cooking

Our Partners

Mauritian Food Services

scale and conversion tables

Conversion tables
& measures

Please note that all spoonful measures are flush spoonfuls.

 Madeleine Philippe
Cancer Foundation (Aus) Inc

Look for Other Recipes on the Menu      

Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Slow Cooked Osso Bucco Share  Air Mauritius
Air Mauritius News & Specials 


  1. 4 osso bucco (1 kg)

  2. 3 medium carrots sliced

  3. 3 celery sticks sliced

  4. 1 large onion finely chopped

  5. 3 cloves garlic crushed

  6. 1 tablespoon crushed ginger

  7. 1/4 cup tomato paste

  8. 1 x 400 grams can finely crushed tomatoes

  9. 1.5 cups beef stock

  10. 1 cup white wine

  11. 4 tablespoons finely chopped parsley

  12. 2 bay leaves

  13. 1/2 cup plain flour

  14. 1 teaspoon salt (or to taste)

  15. 1 tablespoon crushed black pepper

  16. 2 tablespoons oil

Slow Cooked Osso Bucco

Method (need a slow cooker or heavy bottomed casserole pan with cover):

  1. Season the osso bucco with salt and pepper and set aside for 10 minutes to allow the salt and pepper to penetrate the osso bucco. Then coat the osso bucco with the flour. Skake off any excess.

  2. Over medium-high heat, heat up a large and heavy frying pan. Brown the osso bucco on both sides until light golden brown. Remove and place in the slow cooker or heavy bottomed casserole pan. Peel the carrots with  a vegetable peeler and slice into pieces as shown in photo. Slice the celery into same size pieces as the carrots.

  3. Lower the heat to medium and if necessary, add a little more oil. Add the chopped onions, crushed garlic and ginger. Stir fry until the onion pieces become translucent. Add the sliced carrots and celery pieces. Stir well with the onion, garlic and ginger mixture. Stir fry for 2 minutes. Add the tomato paste and 3 tablespoons finely chopped parsley, mix well. Allow to cook for another 2 minutes.

  4. Add the sliced vegetables, onion, tomato paste, chopped parsley, garlic and ginger into the slow cooker or heavy bottomed casserole pan. Add the finely crushed tomatoes, white wine and beef stock. Mix well together, but keep the osso bucco at the bottom.

  5. Place the lid on and slow cook / cook in the covered heavy casserole pan over low heat for 3-5 hours. Check at intervals and gently loosen the osso bucco at the bottom to make sure that the food does not stick to the bottom of the pan.

  6. Check the osso bucco at regular intervals until the meat falls off the bone and very tender. Check the sauce. If the sauce dries up, add some more beef stock in small quantities to prevent the food from burning and create more sauce. If the food is too liquid, uncover the pan and allow the sauce to evaporate and thicken up. Adjust the cooking time to suit your sauce preference. Please stir carefully at intervals to prevent the food from sticking to the pan.

  7. Transfer to a warm serving bowl to eat on rice, with a lettuce salad.

  8. Bon Appetit & Enjoy.

You can access these recipes for your personal use only. 
Madeleine Philippe © 2010 
     Photo Gallery Link
Access Menu Recipes from Mauritius
Access "print enabled" recipes.
Subscription required.
Search for more recipes
Copyright Notice: Please be advised that permission is granted to viewers of these recipe pages to print recipes only for their own personal use. Permission is not given for webmasters of other web sites to copy any of the recipes for redisplay on their web sites. Webmasters are however free to provide links to this recipe page, if they so desire. Permission may be given for the use of  sample recipes for  promotional purposes. Contact Madeleine Philippe with your request.
Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.