Osso Bucco and Borlotti Bean Pie


Osso Bucco and Borlotti Bean Pie

Warm up your week with this deliciously hearty Osso Bucco and Borlotti Bean Pie. The braised tender veal and borlotti beans are cooked in a rich tomato sauce and topped with a crunchy sourdough, lemon zest and parsley crumb. The Osso Bucco and Borlotti Bean Pie is baked until golden.

Osso Bucco and Borlotti Bean Pie Recipe

Serves 4


½ cup olive oil, plus 1/4 cup extra for drizzling

1kg veal osso bucco

½ cup flour

1 brown onion, chopped

3 garlic cloves, chopped

1 cup red wine

2 (400g) cans diced tomatoes

2 cups beef stock

2 bay leaves

½ cup oregano leaves

2 cups fresh borlotti beans

4 slices sourdough bread, torn

1 lemon, zest finely grated

2 tbsp parsley, finely chopped


Preheat oven to 180°C. Heat 1/2 cup oil in a heavy-based saucepan over high heat. Dust veal in flour and cook in batches for 2-3 minutes on each side or until browned. Set meat aside.

Add onions and garlic to saucepan and cook for 2-3 minutes or until soft. Add veal back into pan with red wine, tomatoes, beef stock, bay leaves, and oregano. Cover and cook in oven for 1 hour.

Add beans and cook for another 30 minutes or until beans are tender and meat falls off the bone. Remove bones from pot and flake meat with a fork. Season with sea salt and freshly ground black pepper and spoon into a pie dish.

Place sourdough bread, lemon zest, and parsley in a bowl and drizzle with extra olive oil; toss to combine. Place bread on top of osso buco and bake for 20 minutes or until golden. Serve hot.


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