RECIPE OF THE MONTH | November 2026
Osso Bucco
Serves: 4 | Preparation: 25 minutes | Cook Time: 2 hour 30 minutes
As the days turn colder, our November Recipe of the Month is a true comfort classic.
This rich and warming Osso Bucco is slow-cooked until beautifully tender, creating a deeply flavourful dish that’s perfect for cosy autumn evenings and sharing around the table.
Ingredients
4 Osso Bucco
4 Rashers of Bacon
3 Carrots
2 Onions
½ Bulb of Garlic
Thyme
250ml White Wine
1 can of Potts Beef Stock
Enough flour to coat the beef
Vine Tomatoes
1kg Potatoes
50g Ty Tanglwyst butter
100ml Ty Tanglwyst cream
Salt and pepper
Method
1. Preheat the oven to 160°C (320°F).
2. Coat the Osso Bucco in flour and season with salt and pepper.
3. In a large oven-safe pot, cook the diced bacon until crispy; set aside.
4. Brown the osso buco in the same pot; remove and set aside.
5. Sauté the diced onions, carrots, and minced garlic until softened (5-7 minutes).
6. Stir in thyme and white wine, scraping the pot’s bottom.
7. Return Osso Bucco and bacon to the pot, add beef stock and simmer.
8. Cover and transfer to the oven; cook for 2-2.5 hours until tender.
9. Meanwhile, boil potatoes in salted water until tender, then mash with butter and milk; season to taste.
10. Plate mash, top with Osso Bucco, spoon over sauce and garnish with vine tomatoes.
Enjoy your Osso Bucco with creamy mash!
