(As featured in our book Toddler to Table)
Osso buco is one of our favourite meals for a few reasons:
It’s slow-cooked all day. After 10 years of parenting, slow cooking is my number one hack when it comes to smoother mealtimes. If you can get dinner on in the morning when everyone is relatively happy – or during nap time when you have a little peace, the evenings (and that dreaded witching hour) tend to go so much smoother. And now being a school mum with chaotic afternoons of sports, coming home to a complete meal with hungry tweenagers is a game-changer.
Because it’s slow cooked, all the beautiful collagen from the bone marrow and connective tissue is leached into the meal, and the meat becomes so soft and tender it falls apart. This makes it perfect for baby-led weaning and an excellent introduction to meat.
This dish is naturally rich in iron and zinc, two essential nutrients for babies starting solids and also incredibly nourishing for postpartum mums.
It’s also wonderfully versatile. We often enjoy it over a couple of days:
The first night with mashed potato or cauliflower
The second night stirred through pasta or rice – it makes a delicious, nutrient-dense pasta sauce!
Serving it with Gremolata
I love serving this with gremolata – a simple lemony herb mix that cuts through the richness of the meat with a zesty burst of flavour. Don’t be afraid to offer it to your baby! They often love bold flavours, and it’s a beautiful way to expand their palate early on. You can store the gremolata in a sealed jar or airtight container in the fridge for up to 3 days. You can also freeze gremolata in ice cube trays and defrost as needed – great for adding flavour to soups or roasted veg or I love mine on my morning eggs.
We used Cobram Estate Olive Oil to make this gremolata – a quality olive oil makes all the difference with the flavour! I prefer to use their mild versions flavour-wise, but any work.
How to Serve for Babies and Toddlers
For purée: Blend the osso buco with some mashed potato, rice, or other soft vegetables until smooth. Don’t forget to add the marrow!
For BLW: Leave a few carrot pieces larger (2-finger length/width) and slow cook them with the meat. Serve with soft meat and vegetables, or stir through pasta.
For 9+ months: Offer shredded meat and soft veg stirred through pasta. You can also blend it into a “meat sauce” and mix through high-protein pasta like red lentil or chickpea pasta for an iron-rich combo.
Age Appropriate
✔️ Suitable from one meal a day+
✔️ Can offer soft meat and veggies for BLW
✔️ Spoon-feeding? Purée until smooth
Freezer + Storage Notes
- This meal freezes well for up to 6 months in a deep freezer
- Leftovers will keep in the fridge for 3 days
- Keep the bones – they’re perfect for making a nourishing bone broth!
Osso Buco
Ingredients
- 1.5-2 kg osso buco
- 1 TBSP olive oil extra virgin
- 1 brown onion sliced
- 3 cloves garlic finely sliced
- 1 carrot diced
- 2 stalks celery diced
- 1 eggplant diced (OPTIONAL)
- 1 sprig rosemary or thyme finely chopped
- 2 bay leaves
- 800 ml passata or diced tomatoes
- 500 ml bone broth
- Salt and pepper to taste
To Serve:
- mashed potato/cauliflower, rice or risotto or through pasta.
Gremolata:
- 1 lemon zest and 1 TBSP of juice
- 1 small bunch fresh parsley finely chopped or pulsed
- 1 small garlic clove minced or finely grated
- 2-3 TBSP extra-virgin olive oil we used Cobram
Instructions
- Preheat oven to 130c
- In a large casserole dish add the olive oil over a medium-high heat and then brown off the osso buco on both sides.
- Once browned transfer the meat to a bowl to rest, and to the hot pan add the onion, garlic, celery, carrot, herbs and eggplant if using and allow to caramelise stirring occasionally.
- Add the Passata, bone broth, bay leaves to the dish and stir. Add the meat in an even layer and the resting juices. Ensure the liquid is nearly covering the meat, if not add more broth or water.
- Pop the lid on and place in the oven for around 6 hours or until the meat is falling off the bone.
- When ready – scoop the marrow out of the bones and shred the meat off. Season with salt and pepper. Serve with mashed potato or cauliflower or rice or through pasta!
Slow Cooker Instructions
- Heat the ghee or oil in a large frypan over medium-high heat. Brown the osso buco on both sides and transfer to the slow cooker.
- In the same pan, sauté the onion, garlic, carrot, celery, and optional eggplant until slightly caramelised. Add herbs and stir briefly before transferring all to the slow cooker.
- Add passata, bone broth, bay leaves, and any resting meat juices to the slow cooker. Ensure the liquid is nearly covering the meat – top up with water or broth if needed.
- Cook on Low for 8–10 hours or High for 5–6 hours, until the meat is tender and falling off the bone.
- Scoop marrow out of the bones (optional) and shred the meat. Season to taste and serve with mashed potato, cauliflower, rice or pasta.
Gremolata
- Finely chop the parsley and garlic, then combine with lemon zest, lemon juice, and olive oil in a small bowl. Mix well and adjust olive oil to reach your desired consistency.
- Shortcut: You can also blitz everything together in a small food processor or blender for a smoother texture – perfect if you're short on time!
+ show comments
- Hide Comments
add a comment