Osso Buco with mashed potatoes



30 min

Baking Time

2 h 30 min



Osso bucco with mashed potatoes and delicious sauce! Try the recipe with beef osso bucco and you will love it

Ingredient for Osso Bucco

  • 2 kg Osso Buco (4 pieces Osso Buco) from milk veal
  • 3 tbsp flour
  • 1 onion
  • 2 carrots
  • 4 sprigs of celery cut into cubes
  • 2 cl. garlic cut into thin slices
  • 120 ml dry white wine
  • 2 cubes of beef broth
  • 10 sprigs of fresh thyme
  • 2 sprigs of rosemary
  • 1 bay leaf
  • 1 1/2 tbsp Butter
  • 2 tbsp flour
  • 1 liter of water

Ingredients for mashed potatoes:

  • 6-8 potatoes
  • 200 ml sour cream
  • 3 tbsp butter
  • Salt, pepper, nutmeg


  1. Season all sides of your Osso Buco with salt and pepper.
  2. Cut the onion, carrots and celery into cubes.
  3. Meanwhile, in a medium-low saucepan, heat enough sunflower oil to lightly cover the bottom of the saucepan over high heat.
  4. Put your flour on a plate and flour your osso buco from everywhere.
  5. Once the oil reaches a high temperature and smokes slightly, add the osso buco and cook until golden brown on all sides.
  6. Remove from the pot and leave the osso buco on a plate.
  7. Add the onion, carrots and celery to the same pot and cook over medium heat for 8 minutes, stirring constantly.
  8. Add the garlic and cook for another 2 minutes.
  9. Stir in the white wine and cook until completely evaporated (about 5 minutes).
  10. At this point, add the Osso buco again the two beef cubes, the water and the herbs.
  11. Bring to a boil, then simmer, cover and cook for 2 hours and 15 minutes on very low heat.
  12. After this time, uncover and cook for another 30 minutes over medium heat, adding a little water if necessary.
  13. Take your Osso buco out of the pot and place it on a plate.

For the sauce:

  • Strain the liquid through a fine strainer.
  • Pour the liquid (without the fat) back into the pot you cooked and place it on a medium heat.
  • In a separate small saucepan, melt the butter.
  • Once the butter has melted, add the flour.
  • Cook for 2 minutes, stirring constantly.
  • Add the butter / flour (roux) mixture to the liquid and mix.
  • Cook for a few minutes until the sauce thickens.
  • Try and season with salt and pepper.
  • Add the Osso buco again and heat (a few minutes).
  • Serve hot over mashed potatoes.
  • Garnish with fresh rosemary and thyme herbs.

The recipe for mashed potatoes:

  • Put the peeled and peeled potatoes in plenty of salted water and cook until soft.
  • About 45 minutes from the time it boils.
  • Remove the water (keep only a little in something in the pot).
  • With a hand wire just with the potatoes, we do not want a circular stir, just a break.
  • Add the cream and butter and mix.
  • Finish with salt, pepper and nutmeg and serve hot.

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