From Nature Pastoral Co. - Premium saltbush meats

Capretto Osso Bucco

Capretto Osso BuccoServes: 10
Preparation time: 30 minutes
Cooking time: 90 minutes


  • 30 x 70g capretto osso bucco cut (leg chop)
  • 80g flour
  • 90ml olive oil
  • 6 garlic cloves, crushed
  • 500g brunoise of mixed carrot, leek, onion and celery
  • 550ml red wine, cabernet sauvignon
  • 1 ltr brown stock
  • 150g tomato paste
  • 2 bouquet garni
  • 30ml lemon juice
  • 50 small yellow squash. blanched
  • 50g butter
  • 20g julienne of basil, lemon zest and chopped parsley
  • salt and pepper to taste


  1. Prepare capretto: Season capretto osso bucco cuts with salt and pepper. Lightly coat with flour and seal in a hot pan.
  2. Place capretto on an oven proof dish. Sweat garlic and brunoise of vegetables.
  3. Pour off excess oil, deglaze with red wine and brown stock. Add tomato paste, bouquet garni and pour over capretto.
  4. Cover and oven braise gently at 170ºC for 1½ hours until tender. Remove bouquet garni, correct the consistency, seasoning and add lemon juice to taste.
  5. To serve: Glaze squash with the butter and garnish with julienne basil, lemon zest and chopped parsley.

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