Osso Buco - AIP Style
Prep time
Cook time
Total time
The recipe is AIP-friendly
Serves 6
Recipe type: The Main Event
Cuisine: Italian-esque
Serves: 6
  • 1.5 kilos happy, pasture-raised ‘osso buco’ (I had 5 large pieces)
  • Salt
  • 2 x large onions
  • 2 x large carrots
  • 2 x large sticks celery
  • 3 x garlic cloves
  • 4 x rashers (strips) of bacon
  • 1 tablespoon fat (I used beef tallow)
  • 1 tablespoon fresh rosemary
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons Apple Cider Vinegar
  • 2 cups bone broth, preferably beef
  • 1 x large bunch silver beet/swiss chard – washed, dried and cut into ribbons
  1. Half an hour before you begin cooking, remove your shin pieces from your fridge and bring to room temperature. Season each piece with salt, both sides.
  2. Heat your oven to 160°C (fan forced)/320°F. Place a casserole over a medium heat and add your fat. Once the fat has melted, brown the meat in batches. As each piece finishes, remove it from the pan and set aside.
  3. While the meat is browning; wash, peel and dice carrots, celery, onions. Peel and chop your garlic and dice your bacon. Finely chop your rosemary. Put aside until ready.
  4. Once all your meat has been browned, turn the heat down to low and add the vegetables, bacon, rosemary and garlic to the casserole. Allow to sweat for ten minutes, stirring occasionally.
  5. Add balsamic and apple cider vinegars. Mix thoroughly with softened vegetables. Allow to bubble for a minute or two.
  6. Layer the shins over the top of the vegetables. Add your bone broth/stock. Bring to a slow boil.
  7. Place the lid firmly on the casserole and transfer to the oven. Let it work its magic for three hours. I like to check it once or twice because I’m nosey like that!
  8. Remove the lid and place back in the oven for thirty minutes to reduce some of the liquid (if needed).
  9. Remove the casserole from the oven. Your meat should be falling off the bone. Remove the bones, ensuring all the lovely marrow has melted into the dish. At this point I like to break apart the meat with two forks – it should just fall apart.
  10. Stir in silver beet/chard ribbons, pop on the lid, and put the casserole back into the oven for 15 – 20 minutes to allow the greens to wilt.
  11. Check for seasoning and serve.
Recipe by joannafrankham.com at https://joannafrankham.com/osso-buco-aip-style/