Braised Osso Buco with Sticky Glaze and Silky Mashed Potatoes
A luxurious Italian classic, this braised osso buco melts in your mouth, crowned with a glossy, restaurant‑style glaze and served over buttery, silky mashed potatoes. The tender veal, aromatic mirepoix, and bright gremolata create a deep, unforgettable flavor profile.
Maker: Benjamin Andersen
From: Instagram(view original)
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Cooking context
3 hr 20 min estimated total time for 4 servings.
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Ingredients
- 4 piece veal shanks
- 2 tbsp olive oil
- 2 tbsp all‑purpose flour
- to taste black pepper
- 2 medium carrot
- 2 medium celery stalk
- 1 medium onion
- 1 cup tomato purée
- 1 cup red wine
- 2 cup beef stock
Gremolata
- 1 tbsp lemon zest
- 1/4 cup fresh parsley
- 1 piece garlic clove
Mashed Potatoes
- 4 medium potato
- 2 tbsp butter
- 1/4 cup heavy cream
- 1/4 cup milk
- to taste salt
Instructions
- 1Tie each veal shank with butcher’s twine to keep its shape, season generously with salt and pepper, then dust with flour.
- 2Heat 2 tbsp of extra‑virgin olive oil in a Dutch oven over medium‑high heat until shimmering. Brown the shanks on all sides until a deep golden crust forms, then set aside.
- 3In the same pot, add the diced carrot, celery, and onion; sauté until softened, about 5 minutes.
- 4Stir in 1 cup of tomato purée and cook for 2 minutes, allowing the flavors to meld.
- 5Deglaze the pot with 1 cup of red wine, scraping up any browned bits, then add 2 cups of beef stock and bring to a gentle simmer.
- 6Return the browned shanks to the pot, cover, and place the Dutch oven in a pre‑heated oven at 347°F (350°F). Braise for 2 to 3 hours, or until the meat is fork‑tender and falling off the bone.
- 7While the osso buco braises, prepare the mashed potatoes: boil the peeled and cubed potatoes in salted water until fork‑tender, drain, and mash with butter, heavy cream, milk, and a pinch of salt until smooth and silky.
- 8Prepare the gremolata: combine lemon zest, chopped parsley, and minced garlic in a small bowl; set aside.
- 9When the meat is done, remove the shanks and set them on a warm plate. Strain the braising liquid, return the liquid to the pot, and reduce over medium heat until it becomes a glossy, sticky glaze.
- 10Plate each veal shank atop a generous mound of mashed potatoes, drizzle the reduced glaze over the meat, and finish with a spoonful of fresh gremolata.
- 11Serve immediately, enjoying the rich, unctuous flavor of the slow‑cooked osso buco.
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Frequently asked questions
- How long does it take to make Braised Osso Buco with Sticky Glaze and Silky Mashed Potatoes?
- About 3 hours 20 minutes in total: 20 minutes of prep and 3 hours of cooking.
- How many servings does this Braised Osso Buco with Sticky Glaze and Silky Mashed Potatoes recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Braised Osso Buco with Sticky Glaze and Silky Mashed Potatoes recipe come from?
- It was shared by Benjamin Andersen on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.