Ossobuco and Spaghetti.

A simple way to enjoy your beef ossobuco. I like this dish as it has its own flavour and whichever spices or flavourings you use, are really just to enhance its richness.

The trick is to cook it low, slow and with love.


  • 4 beef shanks.
  • 1 large sliced onion.
  • 3 cloves of garlic, finely chopped.
  • I green pepper.
  • 1 tablespoon tomato paste.
  • A pinch of sugar.
  • 1 tablespoon spice blend of equal parts ground cloves, cinnamon and nutmeg.
  • 2 tbsp of all purpose flour
  • Salt and pepper to taste.
  • A splash of Worcestershire sauce.
  • A splash of balsamic vinegar.
  • 2 chopped tomatoes.
  • Cooking oil.
  • 1 small bunch of coriander chopped and some lemon zest.


Mix the flour, spice blend and salt and pepper on a wide plate.

Heat 2 tbsp of oil in a large saucepan.

Dry the ossobucco pieces and dredge them in the flour mixture. Shake off excess flour and fry in the oil till brown all round then set aside.

In the same pan, fry your onion and mix well till soft, before adding the garlic and green pepper. Add the tomato paste and the sauce and vinegar as well as the sugar, stir well.

Add the ossobuco pieces to the pan…

…and some water to just cover them.. then add the chopped tomato on top.

Cover and simmer on low for 2 hours, till the meat is ready and tender. Once ready, sprinkle with the coriander and lemon.

Cook your spaghetti as per the pack instructions and plate.

The sauce is thick, the meat is tender, succulent and full of flavour.

Worth a try right?

You can also check out these other tasty beef ossobuco recipes already on the blog:-

. Instant Pot Ossobuco.

.Curried Beef Shank.

. Naan and Ossobuco.

Simple Ossobucco.

Curried Beef Shanks.

This is another way to make Ossobuco. I’ve already shared two other recipes on how I prepare this cut of meat here as a pasta sauce and here with some lovely naan. Definitely worth a try too.

The difference with this recipe is it has more of a curry flavour, which I like. You can add chili powder if you like your food hot but if the kids will eat it, just leave it out.

2 chopped Onions, 3 chopped tomatoes, 1 tbsp ginger garlic paste. I bunch of coriander stalks and leaves, 4 beef shanks medium size. For the spice rub I used Black pepper, salt, ground coriander seeds and cumin, turmeric and a small pinch of nutmeg. Other spices used are bay leaves, black mustard seeds and cumin seeds

Dry the beef shank then apply the spice rub liberally. Heat oil in a large pan on high heat. Sear them till brown and set aside.

In the same saucepan, add more oil if needed. Then add the cumin and mustard seeds. Then bay leaf and toasted coriander seeds. Add the onion and let them cook till soft and a bit browned.
Add the ground spices and ginger garlic paste. Mix well. Add the tomato, purée and the coriander stalks.
Add the seared shanks and stock or a cup of water. Cover and let simmer for 2 hours till cooked and tender.
Once it’s ready and softened to your liking, garnish with the coriander leaves.
Falling off the bone tender…. yum!
Look at how lovely the meat looks, and the sauce is a beautiful colour and full of flavour.
Some tasty flatbread (I had methi naan ) is the best to scoop the sauce with and makes the perfect accompaniment to this curry.

You can have this with mashed potatoes, matoke, mushenye (mashed sweet potatoes and beans, chapati or rice too. It’s up to you.

Try it and enjoy a new curried way of having your beef shanks. Yum!

Pasta and Instant Pot Ossobuco Sauce.

This is a perfect mid week meal. It is not difficult to prepare; dinner shall not take more than an hour to be ready. But the rich flavour will have folks thinking you have been slaving for hours. LOL.

You can use any pasta for this dish ( I used bucatini), and if one has left over shank broth its perfect too to deepen the rich flavour. If making the sauce from scratch you can use your pressure cooker or instant pot to cook the ossobuco faster. I used my instant pot.

Let’s get started.

Ingredients: Two medium beef shanks, one chopped carrot, two chopped onions, two chopped eggplants, two chopped tomatoes, one chopped green pepper, tomato paste. Spices are one tbsp mixed ground spices and 1tsp dried mixed herbs, two chopped garlic cloves, chopped coriander leaves for garnish and salt and pepper.

As always when cooking shanks, lightly dredge in a plate with some all purpose flour mixed with salt and pepper and fry on high heat for a few minutes to brown the meat and seal the juices. What we did here.

Set your instant pot to sauté function, add a tbsp of oil and fry your onions and chopped garlic.
Add in your veggies, mix well then add in a tbsp of tomato paste and your spices. Mix well and ensure they don’t burn.
Add the beef shanks to the vegetable mix.
Add one cup of water or beef broth if you have, ensure to just covers the shanks. Cover and cook on high pressure for 35 minutes. (Cancel saute function and press pressure cooker button on the instant pot)
Once ready, remove the shanks and shred the meat using a fork, it will fall apart easily. Set your instant pot back to sauté function and return the meat to the sauce.
Mix well for a few minutes till sauce is thickened to your liking.

Meanwhile, cook your pasta as per instructions on the pack. Drain and add the pasta to the meat sauce.

Switch off the cooker, add the garnish and serve.
Final plate; Bucatini and ossobuco sauce. Yum!

Weekend Cuisine: Naan and Ossobuco.

Weekends are when most of us go all out when cooking, and take our time trying out those drawn out recipes right? Here is one recipe you can try that is sure to be a hit.

Beef shank is one of those cuts that takes and needs time to prepare. I am not a big fan but my family loves it. I usually do the easy way with vegetables and wine, dump in the instant pot and let it cook. But this recipe is a stove top one and though it doesn’t get to the fall apart tenderness that the pressure cooker makes it, it is still tender, full of flavour and you can skip the wine.

These are all the ingredients you need. You can use your preferred spices. I used some mixed spices, cumin and black pepper


  • 1/2 cup of plain flour, mixed in a plate with 1/2 tsp of black pepper and salt
  • 4 beef shank pieces
  • 2 tbsp cooking oil
  • 3 onions, sliced
  • 5 tomatoes, chopped
  • 3 garlic cloves, crushed
  • 1 tbsp tomato paste
  • I cup water or beef broth
  • 1 tsp mixed spices
  • some chopped coriander
  • 1 lemon


Heat a large sauce pan and add one tablespoon of oil. Coat each shank with flour lightly until well browned. Set aside

In the same pan, add the other tablespoon of oil and and sauté your onions till soft. Add the garlic, mix well, then add the tomato paste and your mixed spices. Mix well and you can add a little water so that the mixture doesn’t burn.

Once the paste is cooked a bit, add the browned shanks in a layer in your pan. Don’t stir, then add the chopped tomatoes on top.

Add the tomatoes on top of the shanks and reduce the heat.

Add the water or broth or wine if using any. One cup only. Bring to the boil then reduce the heat to low and cover. Let it simmer for 2 hours until the sauce is thick and the meat is ready and tender.

Grate the lemon rind and mix with the coriander, then sprinkle just before serving.

Now ready to serve, the sauce is thick and the meat is tender almost separating from the bone.

You can serve with your starch of choice, I served with a no yeast naan bread and jeera rice. The naan bread recipe is from here. For the rice, I parboiled it then once drained and cooled, add to a pan with a tsp of ghee and cumin seeds, mix gently and let the rice heat through. Add some chopped coriander and remove from heat.

You can now serve your dish as you wish. Bon Appétit!

Final plate: A delicious weekend meal!