Veal Osso Buco with Mashed Potates and Vegetable Jus


Ingredients โ€“ Serves 4

  • 4 Veal knuckle steaks about 350g each with bone and marrow
  • 2 large Carrots
  • 1 large Onion
  • 1 Leek
  • 4 Celery stalks
  • 6 large Potatoes
  • 3 Garlic cloves
  • 1 Bay leaf
  • Few springs fresh Thyme & Rosemary
  • 15ml Tomato puree
  • 200ml dry White Wine
  • 2 Beef/Veg stock cubes
  • Salt & Pepper
  • Sunflower Oil
  • Some Butter and Double Cream for mash potatoesveal2


ย Method

  1. Wash the potatoes and put them in a medium pan with water. Start boiling them on medium heat until thoroughly cooked.
  2. Pre-heat oven on mark 3-4 degrees.
  3. Prepare a large frying pan on high heat so we can seal the veal.
  4. We need to score the veal before sealing so it doesnโ€™t turn upwards whilst cooking, see video at 1:19 to see how.



  5. Place veal on a tray and season well with salt & pepper.
  6. Add oil to the pan and brown the veal from each side.



  7. By the time the veal is sealing we can start preparing the mirepoix; in a bowl roughly chop the carrots, onion, leek and celery. Add the bay leaf, thyme, rosemary and garlic as whole.
  8. Transfer the veal to a plate once itโ€™s sealed from both sides and put it on the side for now. Leave the frying pan on the hob.



  9. Add the vegetables, herbs and garlic and fry for about 6 minutes.
  10. Add tomato puree and stir for further 2 minutes.
  11. Add wine and scraping the bottom of the pan over a high heat, reduce the liquid quantity by half.
  12. Add stock cubes and give it another gentle stir.
  13. Transfer the mirepoix to a deep roasting dish and start placing the veal on top of it.



  14. Cover the whole dish with a large piece of foil, make sure it is covered tightly so no vapour can escape.
  15. Stick it in the oven and leave it to cook for 1.5 โ€“ 2hrs.
  16. In the meantime, potatoes should be ready by now. Drain the water, add butter, cream and seasoning and give it a quick mash leaving skin on.veal12