Dark beer and vegemite braised osso bucco

Osso bucco

This is another one of my “throw everything into the pressure cooker and assume it will be okay” meals. (And all was okay.)

It’s not winter where I am right now – it’s actually really hot and very humid – but when I purchased these pieces of osso bucco it was back in Melbourne when it was dead cold.

Osso bucco

So cold.

I didn’t have any specific plans for the meat, and after some thinking, I decided I wanted something dark and savoury – something perfect for winter.

So I asked Alastair to dig out a bottle of dark beer for me. We still have bottles of homebrew kicking around the house from his previous homebrewing hobby. Every now and again I drag out a bottle to cook with since he doesn’t seem inclined to drink them (they’re a bit old now).

Osso bucco

To up the savoury factor, I also added a tablespoon of vegemite in with the other ingredients.

I was pretty pleased with the end result, though (as always) I’d like to tweak it more. But still good and so wintery.

Oh plus there was a bonus. Whenever I’ve cooked osso bucco on the stove, the marrow in the middle always melts. But after pulling it out of the pressure cooker I was so pleased to see the marrow still there. Happy happy times!

Dark beer and vegemite braised osso bucco

Rating: 31

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Serves 4

Dark beer and vegemite braised osso bucco


  • 4 pieces of osso bucco (about 1.5kg)
  • 375ml dark beer
  • 2 onions, peeled and finely diced
  • 2 carrots, peeled and finely diced
  • 4 cloves garlic, peeled and sliced
  • 1 heaped tablespoon Vegemite
  • 400ml canned tomatoes
  • Pepper
  • 2 dried bay leaves
  • 1 tablespoon flour
  • 1 tablespoon brown sugar
  • Couple of dashes of Worcester sauce


  1. Super simple if you have a pressure cooker - throw everything in a pressure cooker, bring it up to pressure and cook for about 40 minutes.
  2. When finished, release the pressure, and remove the meat from the pot.
  3. Taste the sauce - it might need more salt or pepper. Season to taste.
  4. Simmer the sauce for 5-10 minutes until it thickens a bit.
  5. Serve the osso bucco with the sauce.
  6. If you don't have a pressure cooker, put all the ingredients into a pot and cook on a low simmer until the osso bucco is tender - probably upwards of an hour.