Osso Buco with Gremolata Potatoes Recipe

Osso buco with gremolata potatoes is a rich and comforting Italian-inspired dish made with slow-cooked veal or beef shanks, tender vegetables, and a glossy tomato and wine sauce. The meat becomes meltingly soft, while the potatoes are crisp outside, fluffy inside, and brightened with fresh lemon, parsley, and garlic. It looks impressive but is wonderfully straightforward to make at home. Allow around 3 hours total time for the best texture and flavour.

Ingredients

For the Osso Buco

• 4 veal or beef shanks
• 2 tbsp plain flour
• 2 tbsp olive oil
• 1 onion, finely diced
• 2 carrots, diced
• 2 celery sticks, diced
• 3 garlic cloves, crushed
• 150ml white wine
• 400g tin chopped tomatoes
• 500ml beef stock
• 1 bay leaf
• Salt and black pepper

For the Gremolata Potatoes

• 700g potatoes, cut into chunks
• 1 tbsp olive oil
• Zest of 1 lemon
• 2 tbsp chopped parsley
• 1 garlic clove, finely grated

How to Make Osso Buco with Gremolata Potatoes

• Prepare the oven: Preheat the oven to 160°C fan. Place a shelf in the middle of the oven for even cooking.
• Brown the meat: Season the shanks, dust with flour, then brown in hot oil until richly coloured on both sides. Remove to a plate.
• Cook the vegetables: Add onion, carrot and celery to the pan. Cook until softened, then stir in the garlic.
• Build the sauce: Pour in the wine and let it bubble for 2 minutes. Add tomatoes, stock and bay leaf.
• Slow cook: Return the shanks to the casserole, cover, and cook for 2 to 2½ hours until very tender.
• Roast the potatoes: Increase oven to 200°C. Toss potatoes with oil and roast for 40 to 45 minutes until crisp and golden.
• Finish the potatoes: Mix lemon zest, parsley and garlic, then toss through the hot roasted potatoes.
• Serve: Spoon the rich sauce over the osso buco and serve with the gremolata potatoes.

Tips

How do I keep the meat tender?

Cook it slowly at a low temperature until it yields easily to a fork.

Why flour the shanks first?

The flour helps create a better crust and lightly thickens the sauce.

Can I make it ahead?

Yes, the flavour improves overnight, making it ideal for preparing a day early.

Serving Suggestions

• Serve with steamed greens.
• Add crusty bread for the sauce.
• Pair with a crisp green salad.
• Finish with extra parsley and lemon zest.

Storage

Room Temperature

Do not leave out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days.

Freezing

Freeze the osso buco for up to 3 months. Freeze potatoes separately for best texture.

Nutrition

• Calories: 620 kcal
• Carbohydrates: 32g
• Protein: 42g
• Fat: 34g
• Saturated Fat: 11g
• Sodium: 690mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

Osso Buco with Gremolata Potatoes Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: ItalianDifficulty: Medium

Servings

4

people

Prep time

25

minutes

Cooking time

2

hours 

30

minutes

Total time

175

minutes

Calories

620

kcal

2

hours 

55

minutes

Slow-cooked osso buco with tender meat in a rich tomato sauce, served with crispy roasted potatoes finished with fresh gremolata.

Ingredients

• 4 veal or beef shanks

• 2 tbsp plain flour

• 2 tbsp olive oil

• 1 onion, diced

• 2 carrots, diced

• 2 celery sticks, diced

• 3 garlic cloves, crushed

• 150ml white wine

• 400g chopped tomatoes

• 500ml beef stock

• 1 bay leaf

• 700g potatoes, cut into chunks

• 1 tbsp olive oil

• 1 lemon, zest only

• 2 tbsp parsley, chopped

• 1 garlic clove, finely grated

• Salt and black pepper

• Butter for finishing (optional)

Directions

• Preheat oven to 160°C fan. Season the shanks and dust lightly with flour.
• Heat oil in a casserole dish and brown the shanks well on both sides. Remove and set aside.
• Add onion, carrot and celery. Cook for 8 minutes until softened.
• Stir in garlic, then pour in wine and simmer for 2 minutes.
• Add tomatoes, stock and bay leaf. Return the shanks to the pan.
• Cover and cook in the oven for 2 to 2½ hours until the meat is tender.
• Meanwhile roast potatoes at 200°C for 45 minutes with olive oil until golden.
• Mix lemon zest, parsley and grated garlic, then toss through the hot potatoes.
• Serve the osso buco with sauce spooned over and potatoes alongside.

Notes

• Brown the meat well for deeper flavour.
• Cook gently until the meat is fork tender.
• The dish tastes even better the next day.