Directions
- 1Season the osso buco with salt and coat them in flour.
- 2Sear the osso buco in butter until browned.
- 3Add chopped onions, carrots, and celery to the skillet and cook until softened.
- 4Add minced garlic and tomato paste, and cook for a minute.
- 5Deglaze the pan with red wine.
- 6Add beef broth, osso buco, rosemary and thyme to the skillet.
- 7Cover and braise in the oven at 325°F for 2 hours.
- 8Boil potatoes until tender.
- 9Make mashed potatoes by mashing the potatoes with milk, butter, salt, pepper, parmesan cheese and parsley.
- 10Make gremolata by mixing chopped parsley, lemon zest, minced garlic, salt, pepper and olive oil.
- 11Strain the sauce from the osso buco.
- 12Reduce the sauce, add butter and whisk until smooth.
- 13Serve the osso buco over mashed potatoes, top with gremolata.
Ingredients
- 2 pieces Osso buco
- 1 pinch salt
- 1 cup flour
- 2 tablespoons butter
- 1 cup onions
- 1 cup celery
- 1 cup carrots
- 4 cloves garlic
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 cup beef broth
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 pounds potatoes
- 1 cup milk
- 4 tablespoons butter
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon parmesan cheese
- 1 handful parsley
- 1 piece lemon
- 1 tablespoon olive oil
Equipment
skilletbaking sheetovenpotpotato masherstrainergraterbowl
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