Osso Bucco with Royco

Royco! A brand I hadn’t heard of for ages decided to do a media drop for me. Since it’s winter and it’s the perfect time for beautiful stews, I thought I’d make my favourite osso bucco that I learnt from Gary Mehigan from Master Chef Australia. It’s really simple and delicious!

  • 1.5kg bobby veal shin, cut 2.5cm thick (about 12 pieces) I actually use regular beef stewing meat, easier to find and readily available in all super markets.
  • 1 cup plain flour
  • 100ml olive oil
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 1 carrot, peeled and diced
  • 1/4 bunch parsley stalks, leaves picked and roughly chopped, stalks reserved
  • 4 cloves garlic, roughly chopped
  • 250ml white wine
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 6 sprigs thyme
  • Zest of 1 lemon
  • 400g tin crushed tomato
  • 2 cups veal stock
  • 100g dried cannellini beans, soaked overnight

To finish

  • Freshly cracked white pepper and sea salt
  • 1/2 bunch parsley leaves, roughly chopped
  • Zest of 1 lemon
  • 1 loaf crusty bread, thickly sliced

Beef stewing meat  chopped celerychopped onion  chopped carrotsfresh parsely  Chopped garlic

  1. Preheat oven to 180 C.
  2. Season meat with salt and white pepper and toss in flour to coat, shaking off the excess flour.

Stewing MeatStewing meat3. Heat oil in a frying pan, add meat and pan fry until caramelized.

Oil in a panBeef stew meat caramalisedcooked beefBeef stew meat caramalised

4. Add celery, onion, carrot, reserved parsley stalks, garlic and cook 10 minutes.

chopped onionsChopped vegetablesCook vegetablescook vegetables and meat

5. Add your garlic last as it can burn quickly when cooked at the same speed as the root vegetables.

COok meat and vegetables

6. Add tomato paste and cook for 1-2 minutes.

Add tomato puree

7. Deglaze with wine.

Add wine to stew

8. Add remaining ingredients (beans, herbs, stock and tomatoes).

Add rest of chopped tomatoesADD tomatoes and beans

9.Cover with a lid and cook for 1 1/2-2 hours. *The cooking time is usually enough to reduce the sauce. If it gets too thick too quickly, add more stock.


My ‘I’m-tired-why-the-hell-am-I-cooking-stew-at-11pm-on-a-Monday-night’ face.

10. Remove lid, cook for 45 minutes until sauce has thickened.

Earlier on in the evening I boiled the kettle and tried to make some Royco in a cup (little hot water) to add to the stew, but it instantly seized up. So there’s no need to dissolve it first. When they mean it makes things thicker, they mean it!

Royco Stew

After the stew had cooked for nearly 2 hours I decided to do a thickening test. Now considering I was paying for all these ingredients myself (only the Royco was free), I was anxious to put the Royco in, hate the taste, ruin the ingredients and waste my money! I’m not much into powered food so I took most of the stew out and then left some in to do a taste test. I then sprinked in some Royco power and gave it a stir.

Stew sauceRoyco power in stewIMG_1847IMG_1848IMG_1849

Instantly the sauce began to thicken up. I tentatively gave it a taste and it was really good! I didn’t waste this sauce, I added it back to the stew that I was going to have for lunch the next day. Below you can see the spoon without Royco (thinner on left) and with Royco (thicker on right).

IMG_1871 Royco comparison

To finish up the dish (traditionally), serve with crusty bread, sprinkle with cracked pepper, sea salt, chopped parsley and lemon zest.

Beef osso buccoRoyco beef osso bucco stew Royco beef osso bucco stew

In all honesty, this recipe doesn’t really need a thickening agent due to the amount of time that it spends being cooked. If, however, you do want to add Royco, that’s totally fine! It tastes good and totally won’t ruin your dish. Or, if you make stew at home and you can’t ever get enough flavour into it or it’s not thick enough, give the Royco a whirl. It’s winter, now’s the time to make delicious, wholesome home made stews. Enjoy!royco apron

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