Slow braised beef shanks in a sauteed mirepoix of vegetables and tomatoes, creating a delectable and hearty beef stew. To soak up every drop of comforting lusciousness of this stew add a generous serve of fluffy mashed potatoes. If you want to try a more traditional Italian style, you can garnish your stew with a fresh lemony topping of gremolata.
Beef Osso Buco With Mashed Potato
TIME: 2 hr 50 min
SERVING: 2 People
- 【Marinade】 ㅤ ㅤ
- 1 cup Flour
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 4 Fillets Beef Veal Shank Bone-Inㅤ ㅤ ㅤ ㅤ
- 【For The Soup】 ㅤ ㅤ
- 3 tbsp Olive Oil
- 1 Large Onion, cut in to large cubes about 3/4" inch.
- 3 Garlic cloves, minced
- 2 Sprigs of Thyme, minced
- 2 slices Bay Leaves
- 2 tbsp Butter
- 2 Sprigs of Oregano
- 4 Carrot, cut into small cute size
- 0.25 cup White Wine
- 6 Tomato, crushed
- 2 cups Beef Broth
- 3 Sprigs of Parsley
- 0.5 tbsp Salt
- 1 tsp Black Pepper
- 0.5 tsp Sugarㅤ ㅤ ㅤ ㅤ ㅤ ㅤㅤ ㅤ ㅤ ㅤ ㅤ
- 【For The Mashed Potato】 ㅤ ㅤ
- 8 Potatoes, Peel and quarter.
- 0.25 cup Heavy Cream
- 4 tbsp Butter
- 0.25 cup Milk
- 0.5 tsp Salt
- 0.5 tsp White Pepper
Preheat the oven to 350°F/180 °C
Coat the veal shanks with seasoned flou
Shallow fry on both sides until golden and caramelised. Lay the shanks in an ovenproof dish.
In a medium heated pan add the chopped onions and garlic, cook gently until the onions are translucent. Add oregano and thyme, diced carrots, white wine, bay leaves, beef broth, chopped tomatoes, parsley, sugar and seasoning. Simmer it in the pan for a few minutes.
Pour the vegetable stew over the shanks.
Cover the dish and allow the meat and vegetables to braise slowly in the oven for 2 hours.
Steam the peeled and cut potatoes, for approx 20 minutes, or until completely tender.
Remove and mash the potatoes, add a few tbsp of milk, a lavish knob of butter, salt and white pepper.
Remove the cooked shanks from the dish and place it on a decorative platter. Pour the sauce over the shanks and serve with your favourite carbs.
Note: An Italian style gremolata which is a combination of chopped parsley, micro grated zest of the lemon and minced garlic.