Veal Osso Buco with Mashed Potates and Vegetable Jus


Ingredients – 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



  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 doesn’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 it’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 – 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