Chen Yichun

71 RECIPES

20+ years of chef & hospitality experience

Beef Osso Buco With Mashed Potato

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.

CUISINES: American
LEVEL: EASY
TIME: 2 hr 50 min
SERVING: 2 People
INGREDIENTS:
LET'S START
Step 1
Step 1
Step 1
Preheat the oven to 350°F/180 °C
Step 2
Step 2
Step 2
Coat the veal shanks with seasoned flou
Step 3
Step 3
Step 3
Shallow fry on both sides until golden and caramelised. Lay the shanks in an ovenproof dish.
Step 4
Step 4
Step 4
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.
Step 5
Step 5
Step 5
Pour the vegetable stew over the shanks.
Step 6
Step 6
Step 6
Cover the dish and allow the meat and vegetables to braise slowly in the oven for 2 hours.
Step 7
Step 7
Step 7
Steam the peeled and cut potatoes, for approx 20 minutes, or until completely tender.
Step 8
Step 8
Step 8
Remove and mash the potatoes, add a few tbsp of milk, a lavish knob of butter, salt and white pepper.
Step 9
Step 9
Step 9
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.
Final Notes
Final Notes
Note: An Italian style gremolata which is a combination of chopped parsley, micro grated zest of the lemon and minced garlic.