Steve Cooks

Steve's Osso Buco and Dumplings

This recipe should be kept simple, don't go trying to fancy it up and ruin the rustic charm! Just about any secondary cut of meat can be used but beef shin is one of the best slow cooked meats there is. Be careful not to over-season the dumplings!
Steve's Osso Buco and Dumplings


Season and brown meat and onion in hot pan, deglaze with stock. Chop up meat.

Add all veg, stock, gravy, meat and herbs to crock pot and cook low for 8 hours.

Mix Suet, flour, salt and water. Combine until a firm dough, cut into 8 and roll into balls, refrigerate.

When meat is cooked add dumplings and simmer for 10-15 minutes (until dumplings are doubled in size - do not over cook.)

Serve immediately.



  • 750g Osso Buco Beef

  • 150g Carrots (roughly chopped)

  • 150g Onions (roughly chopped)

  • 100g Celery (roughly chopped)

  • 200g Potatoes (roughly chopped)

  • 500ml Beef Stock

  • 2 TBS Gravy Powder

  • ½ tsp Thyme

  • ½ tsp Oregano

  • 1 Bay leaf

  • Salt and pepper


  • 1 cup Suet Mix

  • ½ cup Self Raising Flour

  • ¼ cup Water

  • ¼ tsp Salt

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