Classic Braised Osso Buco with Crispy Roasted Potatoes Tips, FAQ & printable recipe

Tips for success

For an even richer sauce, consider deglazing the pot with a splash of dry white wine after searing the meat and before adding the braising liquid.

This helps lift all the flavorful browned bits from the bottom of the pot, incorporating them into the sauce. Allow the wine to reduce slightly before adding the rest of the liquid, which concentrates the flavors and balances the richness of the veal.

The potatoes are best when roasted at a higher temperature, such as 400°F (200°C), to achieve that contrast between the crispy exterior and the soft interior. If the potatoes are not quite crispy enough after 30 minutes, increase the heat slightly or move the baking sheet to a higher rack in the oven for a few extra minutes. Watch them closely during this time to ensure they do not burn.

Variations

• Herb-Infused Potatoes: Toss the potato cubes with fresh rosemary and thyme before roasting. This adds an aromatic, earthy dimension that pairs wonderfully with the rich braising sauce of the veal shanks.
• Root Vegetable Medley: Incorporate chunks of carrots and parsnips alongside the potatoes. These vegetables will roast beautifully, adding natural sweetness and vibrant color to the final plate.

Storage and make-ahead

Fridge

Store in airtight containers in the refrigerator for up to 3 days. Cool leftovers within 2 hours before refrigerating.

Freezer

The braised shanks can be frozen for up to 2 months in a freezer-safe container. Thaw in the refrigerator before reheating.

Reheat

Reheat the shanks and sauce gently on the stovetop over low heat until warmed through. Roast potatoes in a 400°F oven until crispy.

Store any leftover osso buco and potatoes in separate airtight containers. The meat and sauce can be kept in the refrigerator for up to three days, while the potatoes are best consumed within two days to maintain their texture.

When storing, ensure the meat is completely covered by the braising liquid to prevent it from drying out, which also helps preserve the flavor and tenderness of the veal.

This dish is actually an excellent candidate for making ahead, as the flavors often deepen after sitting in the refrigerator overnight. You can prepare the entire dish, let it cool for no more than two hours, and then store it.

Reheat gently on the stovetop or in the oven when ready to serve. The potatoes should ideally be roasted fresh before serving to ensure they remain crispy, although they can be reheated in a hot oven.

Serving ideas

To plate, place a generous portion of the braised shanks in the center of a wide bowl or plate, spooning plenty of the rich braising sauce over the top.

Arrange the crispy roasted potatoes around the meat, allowing them to soak up the excess sauce. This creates a beautiful presentation that highlights the colors and textures of the dish, making it a centerpiece-worthy meal for any dining occasion.

Consider serving this dish with a side of steamed greens or a light salad to balance the richness of the braised meat and the heartiness of the potatoes. The acidity of a fresh salad provides a welcome contrast to the depth of the osso buco sauce. Ensure the plates are warm before serving, as this helps keep the dish at the perfect temperature while enjoying the meal.

Frequently asked questions

Recipe card

Classic Braised Osso Buco with Crispy Roasted Potatoes

Prep 20 minCook 2 hRest 10 minTotal 2 h 30 minServes 4

Ingredients

• 4 pieces veal shanks
• 1 lb potatoes, cut into cubes
• 2 cups braising sauce

Instructions

1. Heat a large Dutch oven over medium-high heat. Add the veal shanks and sear until a deep brown crust forms on all sides. Remove the meat from the pan and set aside.
2. Pour the braising sauce into the Dutch oven, scraping up any browned bits from the bottom. Return the shanks to the pot, cover, and reduce heat to low. Simmer gently until the meat reaches an internal temperature of 145°F (63°C) and is fork-tender, ensuring to rest the meat for at least 10 minutes before serving.
3. While the meat is braising, place the cubed potatoes on a baking sheet. Roast in a preheated oven at 400°F (200°C) until they are golden brown and crispy on the outside, approximately 30 minutes. Serve hot alongside the braised shanks.

Contains: sulfites

Estimated nutrition per serving

Calories

580

Protein

32 g

Carbohydrates

38 g

Fat

34 g

Fiber

4 g

Sugar

2 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.