Osso Buco is traditionally made with veal shin, slow cooked and served with risotto Milanese.  This is a lighter version but nonetheless packed full of flavour and using Naked Chicken sausages.  The orange gremolata might sound like a strange addition, but it gives a lovely depth of flavour to the whole dish.  And served with fluffy mashed potatoes it’s a great mid week supper full of comfort… kind of a hug in a bowl

Braised Naked Chicken (Osso Buco) topped with Orange Gremolata

Serves 4


Osso buco

1 tbsp olive oil

1 pack Naked Chicken sausages

25gm butter

1 onion finely chopped

1 carrot finely chopped

1 stick celery finely chopped

4 cloves garlic peeled

½ tsp dried sage

2 strips orange zest

200 ml white wine

250 ml chicken stock


1 unwaxed orange zested

1 clove garlic

3 tbsp chopped parsley


Mashed Potato

1kg floury potatoes

100ml semi-skimmed milk

1 tbsp butter

3 tbsp low fat crème fraiche

Preparation time 20 minutes

Cooking time 1hr 20



Heat the oil in a casserole dish until hot.  Add the Naked Chicken sausages to the pan and brown well on all sides.  Remove from the pan using a slotted spoon or tongs and set aside on a plate.  Reduce the heat and add the butter to the pan, followed by the finely chopped onion, celery and carrot.  Cook gently until soft before adding the orange zest, garlic cloves and dried sage and cooking for a further 2-3 minutes.

Now increase the heat and pour in the white wine.  Let it bubble, and use a wooden spoon to get all the crusty bits of vegetable and meat off the surface of the pan and into the mixture.  Reduce the wine by approximately one third, then return the Naked Chicken sausages to the pan, add the chicken stock and bring up to a simmer.  Pop the lid on and leave to simmer gently over a low heat for an hour. 

While the Osso Buco is simmering away, prepare the gremolata by finely chopping the garlic and mixing with the orange zest and chopped parsley (you can use flat-leaf or curly).  Set aside until ready to serve.

For the mashed potatoes, peel and chop into similar size chunks.  Bring a pan of water to the boil and add the potatoes, cooking for approx. 15 minutes until tender.  Drain well with a colander and return to the pan to dry completely for a couple of minutes.  Mash well with the milk, butter and crème fraiche and season with some black pepper.

Serve the Osso Buco on top of a generous heap of mashed potatoes, and top this in turn with a scant tbsp. of gremolata.  Your favourite green vegetable finish this dish off perfectly.

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Nutritional Info

Serving Size: 505g

Amount Per Serving

Calories: 481kcal

Total Fat: 16g

Saturates: 7.7g

Sugars: 5.7g

Salt: 1.9g

Protein: 29g

Carbs: 46g

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