Osso Buco
Directions
- 1Cut the onion, carrots, and garlic.
- 2Season the Osso bucco with flour, salt, and pepper.
- 3Lightly coat the Osso bucco with flour.
- 4Add olive oil to the pan, add the onions, carrots, and garlic and cook for a few minutes.
- 5Add tinned tomatoes, tomato paste, beef stock, and balsamic vinegar.
- 6Add Osso Bucco to the pan and reduce the heat.
- 7Cook the potatoes in cold water with a pinch of salt.
- 8Once cooked, mash the potatoes with butter, milk, olive oil, and salt.
- 9Serve the Osso bucco over mashed potatoes and garnish with parsley.
Ingredients
- 4 Osso bucco
- 1 garlic bulb
- 1 brown onion
- 3 celery sticks
- 2 carrots
- 1 sprig rosemary
- 1.5 cups red wine
- 800 g tinned tomatoes
- 2 tbsp tomato paste
- 2 cups beef stock
- 0.5 cup plain flour
- 1 tbsp balsamic vinegar
- 1 cup milk
- 1 tbsp butter
- 1 kg potatoes
- 1 pinch salt
- 1 tbsp pepper
- 1 tbsp olive oil
- 1 parsley
Equipment
knifecutting boardbowlpotpantongswhiskmasher
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