Woodview Wagyu "OSSO BUCCO" with Gremolata

Osso Bucco / Kate Martens (p)

Jackie Cameron
I have only made Osso Bucco with veal so I was excited to try out this recipe. The end result was a rich-and-creamy dish that I served with hand-picked herbs, mash and gremolata. It delivered a fresh-and-savoury combination worth noting – and it went well with a glass of fine wine!
— Jackie Cameron

Woodview Wagyu “OSSO BUCCO” with Gremolata

Yields: 8-10 portions


  • 250gr ‘Parma’ Ham or any other good quality Ham
  • 25gr Salted Butter
  • 3kg Woodview Wagyu Cross – Cut Beef Shank
  • 105gr Cake Flour
  • Oryx Salt and Pepper
  • 25gr Salted Butter
  • 93gr Onions, chopped
  • 5 (25gr) Fresh Garlic, grated
  • 6 (380gr) Carrots, peeled and chopped
  • 105gr Celery, chopped
  • 975ml White Wine
  • 1500ml High – quality Meat Stock
  • 6 (800gr) Tomatoes, chopped
  • 5 (250gr) Leeks, chopped


  1. Heat a large, heavy-based pot. Add the ‘Parma’ Ham and the 25gr butter. Cook until crispy, then remove from the pot and set aside for later use.
  2. Dust sliced beef shanks in the flour and seasoning. Sear in the same hot pot in 4 batches and then remove.
  3. Sauté the onions and garlic in the 25gr butter. Follow with carrots and celery.
  4. Deglaze the pot with the wine and allow to reduce slightly. Add the meat and stock. Increase the heat, bring to a boil, then reduce the heat to a simmer for about 2 hours, or until the meat is tender but not falling off the bone. Add the tomatoes after an hour of cooking, and the leeks in the last 5 minutes.



  • 30ml Lemon Zest
  • 30ml Orange Zest
  • 4 (20gr) Fresh Garlic, crushed
  • Fresh Coriander or Parsley, chopped or removed from the stalk

Mix all the gremolata ingredients together and serve with the Osso Bucco and creamy mashed Potatoes.