Osso Buco Beef Shanks with Creamy Potatoes

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This osso buco recipe is proof that slow and steady wins the race… and the hearts of all the diners.

Preparation time: 2 hours 30 minutes
Cooking time: 2 hours 30 minutes
Serves 4

Ingredients
FOR THE GREMOLADA

1⁄2 tablespoon parsley, chopped
1⁄4 tablespoon rosemary, chopped
1⁄4 teaspoon lemon zest

FOR THE MASHED POTATO
3 medium potatoes, peeled and cut in cubes
1⁄2 cup cold butter, diced
1⁄2 cup cream
salt and pepper, to taste
1 pinch nutmeg
1⁄4 cup parmesan cheese, grated

FOR THE BEEF SHANKS
4 beef hind shanks, cut in
4 cm-thick slices
1 piece carrot
1 stalk celery
4 tablespoons olive oil
2 tablespoons butter
1⁄2 cup all-purpose flour
1⁄2 cup red wine
1 cup peeled tomato
3 pieces bay leaves
1⁄2 tablespoon black peppercorns
1 cup water

Procedure
FOR THE GREMOLADA

Mix together all ingredients.

FOR THE MASHED POTATO
1 Boil or steam the potato, then mash it using a fork.
2 Heat the cream, then mix in salt, pepper, and nutmeg. Add the potato, and cook for a few minutes.
3 Add the diced butter, then finish with grated parmesan.

FOR THE BEEF SHANK
1 Season the beef with salt, pepper, and flour, then cook briefly in a sauté pan using olive oil. Remove the beef and set aside.
2 Using the same pan, add carrots, onion, and celery. when the vegetables are soft, add the butter, salt, and pepper, then cook for 5 minutes.
3 Add the beef shank, pour in the wine, and let it reduce by half. Then add the peeled tomato, bay leaves, peppercorns, and 1 cup water. Bring to a boil then reduce the heat to low. Cook for 2 hours until soft.
4 When the meat is cooked, remove the meat and keep aside. Remove the bay leaves from the sauce, then blend the sauce in a food processor. Add the gremolada. Serve with sauce and mashed potato.

This recipe was originally published in the December 2016 – January 2017 issue of Breakfast Magazine.