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Osso Buco with Potatoes
Osso Buco with Potatoes

Osso Buco with Potatoes

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Cook Minutes 2 Hr
Prep : 30 Min Cook: 1 Hr 30 Min
The name may sound daunting, but this one-pot Italian classic comes together in just a few simple steps. The secret is to cook the dish “low and slow,” resulting in fall-off-the-bone tender meat, flavourful vegetables and a sauce so delicious that you may be tempted to lick the bowl.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup flour
4 cross-cut beef shanks (3 lb./1.4 kg)
1/4 cup oil, divided
2 carrots, peeled, chopped
2 stalks celery, chopped
1 onion, chopped
1-1/2 lb. (675 g) Yukon gold potatoes (about 6), peeled, cut into 1-inch pieces
2 bay leaves
3 cups 25%-less-sodium beef broth
1 jar (650 mL) Classico Riserva Roasted Garlic Pasta Sauce
3 Tbsp. lemon juice
3 Tbsp. chopped Italian parsley
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How do I make it ?
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Step 1
Place flour in shallow dish. Add meat, 1 shank at a time, turning to evenly coat both sides of each shank with flour.
Step 2
Heat 2 Tbsp. oil in Dutch oven or small stockpot on medium-high heat. Add meat; cook 3 min. on each side or until shanks are evenly browned on both sides. Remove meat from pan; cover to keep warm.
Step 3
Heat remaining oil in same pan. Add carrots, celery and onions; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add potatoes and bay leaves; cook 5 min., stirring occasionally. Stir in broth; bring to boil. Cook 1 min., stirring constantly to scrape browned bits from bottom of pan. Stir in pasta sauce.
Step 4
Return meat to pan; spoon sauce over meat. Cover; simmer on medium-low heat 1-1/2 hours or until meat is very tender, turning every 20 min., adding more broth if necessary to keep meat moist. (The level of the cooking liquid should always be about 3/4 the way up sides of shanks.)
Step 5
Remove from heat. Remove and discard bay leaves. Drizzle lemon juice over ingredients in pan; sprinkle with parsley.
Kraft Kitchen Tips!
Prepare using centre-cut veal shanks.
Substitute fresh rosemary for the parsley.
Prepare using any variety of potatoes you have on hand.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 2 g
10 %
Cholesterol 45 mg
Sodium 530 mg
22 %
Carbohydrate 31 g
Fibre 5 g
Sugars 7 g
Protein 25 g
Vitamin A
35 %
Vitamin C
60 %
8 %
35 %
8 servings, 1/8 recipe (425 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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