Osso Buco and Mashed Potatoes
By Stephanie Engoy, @thisisavocado_
Osso Buco and Mashed Potatoes
By Stephanie Engoy, @thisisavocado_
Yield/Serves:
4
For the osso buco —
4 veal or beef shanks (about 1.5 inches thick)
Kosher salt & black pepper, to taste
½ cup all-purpose flour (for dredging)
3 tbsp olive oil
2 tbsp unsalted butter
1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tbsp tomato paste
1 cup dry white or red wine
2 ½ cups beef broth
1 (14 oz) can crushed tomatoes
1 bay leaf
4–5 sprigs of fresh thyme
Zest of 1 lemon
2 tbsp chopped fresh parsley
For the mashed potatoes —
2½ lbs russet or Yukon Gold potatoes, peeled and chopped
4 tbsp unsalted butter
½ cup whole milk (warm)
⅓ cup heavy cream (warm)
1 tsp garlic powder
Salt & pepper, to taste
Pat the shanks dry and tie kitchen twine around each to help them hold their shape. Season all over with salt and pepper, then dredge lightly in flour.
Heat olive oil and butter in a large Dutch oven over medium-high heat. Sear the shanks for 3–4 minutes per side until golden brown, working in batches to avoid crowding. Remove and set aside.
In the same pot, add onion, carrot, and celery. Cook for 5–7 minutes until softened. Stir in garlic and tomato paste, cooking for 1–2 minutes more.
Pour in the wine, scraping up any browned bits from the bottom. Simmer for 3–4 minutes to reduce slightly.
Add the broth, crushed tomatoes, bay leaf, and thyme. Stir well, then return the shanks to the pot, nestling them into the sauce.
Bring to a gentle simmer. Cover and transfer to a 325°F (160°C) oven. Cook for 2.5 to 3.5 hours, until the meat is fork-tender.
Combine lemon zest and parsley in a small bowl. Set aside until serving.
While the meat cooks, boil potatoes in salted water until fork-tender, 15–20 minutes. Drain well.
Mash with butter, then slowly stir in warm milk and cream until smooth and fluffy. Season with garlic powder, salt, and pepper to taste.
Spoon mashed potatoes onto plates. Place a shank on top and ladle over plenty of braising sauce. Sprinkle with the lemon-parsley garnish and serve warm.