Osso Bucco with Gremolata…

Posted by on Jan 22, 2015 in Recipes | No Comments
Osso Bucco with Gremolata…

Osso Bucco with Gremolata served on Mashed Potatoes


Preparation: 30 minutes
Cooking: 2 ½ – 3 hours
Ready in: 3 – 3 ½ hours
Variations: Substitute beef shin with oxtail
Servings: 6
Tips: To save time, start by preparing the Osso Bucco ingredients first. There will be time to get the mashed potatoes and gremolata ingredients ready whilst the Osso Bucco is cooking.


4 – 6 pieces beef shin on the bone (approx. 4cm thick)
1/2 cup all-purpose flour
Olive oil
2 onions, diced
3 large carrots, sliced
3 celery stalks, sliced
3 cups beef stock
2 bay leaves
2 Tbsp tomato paste
4 garlic cloves, crushed
2 400g tinned tomatoes
1 Tbsp sugar
4 sprigs fresh thyme
Salt and freshly ground black pepper


Mashed Potatoes:
6 large potatoes, peeled and quartered
75g butter
1/3 cup milk
Salt and freshly ground black pepper


Fine zest of 1 lemon
Fine zest of 1 orange
1/4 cup flat-leaf parsley leaves, finely chopped
1/4 cup roasted pine nuts, finely chopped
(Optional: 1 garlic clove, crushed)


1. Spread the flour on a plate and coat each piece of shin in flour, shaking off the excess.

2. Heat a few tablespoons of olive oil in a large stew pot over a medium-high heat. Working in batches, add a few shin pieces at a time and fry until browned on both sides. Remove the beef and set aside.

3. Lower the heat (add more olive oil if necessary), add the onions, carrots and celery to the pot and gently fry until the onion is soft and translucent.

4. Stir in the remaining ingredients, add the reserved beef and bring to the boil.
5. Cover and simmer for 2 ½ to 3 hours removing the lid for the last 30 minutes of cooking time to allow the sauce to thicken. The beef should be tender and falling off the bone. Season with salt and pepper to taste.

6. Once you have removed the lid from the Osso Bucco, start the mashed potatoes. Put a medium saucepan of salted water on the boil and cook the potatoes for 20 minutes or until you can easily push a knife through them.

7. Whilst your potatoes are boiling away, mix the lemon zest, orange zest, parsley and the pine nuts together. Lightly season the gremolata with salt and pepper. Set aside for serving.

8. Drain the water from the saucepan and add the butter and milk to the potatoes. Season well with salt and pepper.

9. Using a potato masher, mash potatoes until smooth and creamy. Be careful to not over beat them, this will give the potatoes a glue-like texture.

10. Serve the Osso Bucco over a spoonful of steaming mashed potatoes and sprinkle the refreshing gremolata on top. Buon appetito!


Recipe developed and styled for Karan Beef’s Beef Easy app. Go to recipe.

Photographed by James Strack.

Food stylist Johannesburg, South Africa.

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