Jul 14 2026
Restaurants›The Farfalle Bistro and Farfalle Dollies Catering and Confections LLC›Italian Braised Ossa Bucca Recipe

Italian Braised Ossa Bucca Recipe

Inspired by The Farfalle Bistro and Farfalle Dollies Catering and Confections LLC
Time3h
Serves4

w / Garlic Roasted Mashed Potatoes

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Braised Osso Buco

Garlic Roasted Mashed Potatoes

Method

Braised Osso Buco

  1. 1

    Prepare and season

    Pat veal shanks dry with paper towels. Season both sides with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Spread the flour on a plate and lightly dredge each shank, shaking off excess.

  2. 2

    Brown the shanks

    Heat 2 tbs olive oil and 1 tbs butter in a large heavy Dutch oven over medium-high heat until shimmering. Working in batches if necessary, add shanks and brown 3–4 minutes per side until deep golden. Transfer browned shanks to a plate.

  3. 3

    Sauté soffritto

    Reduce heat to medium and add remaining 2 tbs olive oil and 1 tbs butter to the pot. Add chopped onion, carrots, and celery. Sauté, stirring occasionally, until vegetables are softened and lightly caramelized, about 8–10 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to deepen flavor.

  4. 4

    Deglaze and build braising liquid

    Pour in the white wine and scrape up browned bits from the bottom with a wooden spoon. Let wine reduce by about half, 3–4 minutes. Add crushed tomatoes, stock, rosemary sprig, thyme sprigs, and bay leaves. Taste and add remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper if needed.

  5. 5

    Braise

    Return browned shanks to the pot, nestling them into the liquid with the bone side down so marrow is immersed. Bring liquid to a gentle simmer, then cover the pot and transfer to a 325°F (160°C) oven. Braise until meat is tender and nearly falling off the bone, 1 3/4 to 2 hours. Check at 1 1/2 hours; if liquid is reducing too fast, add up to 1/2 cup warm stock.

  6. 6

    Finish sauce

    When shanks are done, remove them to a warm plate and tent with foil. Skim excess fat from the surface of the sauce. Place pot over medium-high heat on the stove and reduce sauce for 5–10 minutes until slightly thickened and glossy. Adjust seasoning to taste.

  7. 7

    Make gremolata and serve

    Mix lemon zest, chopped parsley, minced garlic, and 1 tsp extra-virgin olive oil in a small bowl. Spoon sauce over each veal shank, sprinkle gremolata on top, and serve immediately with garlic roasted mashed potatoes.

Garlic Roasted Mashed Potatoes

  1. 8

    Roast garlic

    Preheat oven to 400°F (200°C). Place unpeeled garlic cloves on a small piece of foil, drizzle with 1 tsp olive oil, wrap tightly and roast for 20–25 minutes until soft and fragrant. Let cool slightly, then squeeze roasted garlic pulp from skins into a small bowl and mash with a fork.

  2. 9

    Cook potatoes

    While garlic roasts (or concurrently with braising), place potato cubes in a large pot and cover with cold water by 1 inch. Add 1 tsp of the salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced, 12–15 minutes.

  3. 10

    Drain and dry

    Drain potatoes thoroughly in a colander and return to the hot pot. Place pot back over low heat for 1–2 minutes, shaking occasionally, to evaporate any excess moisture. This yields fluffier mash.

  4. 11

    Mash and finish

    Add 4 tbs butter, the warmed milk (1 cup) and optional 2 tbs cream to potatoes. Add roasted garlic pulp and remaining 1 tbs salt and 1 tsp pepper. Mash with a potato masher or use a ricer for smoother texture until creamy and combined. Adjust seasoning. If too stiff, add extra warm milk 1 tbs at a time to reach desired consistency.

  5. 12

    Garnish and serve

    Transfer mashed potatoes to a warmed serving dish, dot with a little extra butter if desired, and sprinkle chopped chives or parsley. Serve alongside braised osso buco, using sauce spooned over the potatoes.

More from The Farfalle Bistro and Farfalle Dollies Catering and Confections LLC