Osso Buco

60 mins
Serves 2
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Directions

  1. 1Season osso buco with salt and dredge in flour.
  2. 2Season osso buco with salt and dredge in flour.
  3. 3Season osso buco with salt and dredge in flour.
  4. 4Sear osso buco in olive oil until browned.
  5. 5Sear osso buco in olive oil until browned.
  6. 6Sear osso buco in olive oil until browned.
  7. 7Sauté onions, celery, carrots, and garlic in the same skillet.
  8. 8Sauté onions, celery, carrots, and garlic in the same skillet.
  9. 9Sauté onions, celery, carrots, and garlic in the same skillet.
  10. 10Add red wine and simmer until reduced.
  11. 11Add red wine and simmer until reduced.
  12. 12Add red wine and simmer until reduced.
  13. 13Add beef broth, osso buco, rosemary, and thyme.
  14. 14Add beef broth, osso buco, rosemary, and thyme.
  15. 15Add beef broth, osso buco, rosemary, and thyme.
  16. 16Cover and braise in a preheated oven at 325°F (163°C) for at least 2 hours.
  17. 17Cover and braise in a preheated oven at 325°F (163°C) for at least 2 hours.
  18. 18Cover and braise in a preheated oven at 325°F (163°C) for at least 2 hours.
  19. 19Boil potatoes in salted water until tender.
  20. 20Boil potatoes in salted water until tender.
  21. 21Boil potatoes in salted water until tender.
  22. 22Make mashed potatoes by mashing the cooked potatoes with butter, milk, and seasoning.
  23. 23Make mashed potatoes by mashing the cooked potatoes with butter, milk, and seasoning.
  24. 24Make mashed potatoes by mashing the cooked potatoes with butter, milk, and seasoning.
  25. 25Make a parsley gremolata by combining fresh parsley, lemon zest, olive oil, salt, and pepper.
  26. 26Make a parsley gremolata by combining fresh parsley, lemon zest, olive oil, salt, and pepper.
  27. 27Make a parsley gremolata by combining fresh parsley, lemon zest, olive oil, salt, and pepper.
  28. 28Strain the braising liquid from the osso buco.
  29. 29Strain the braising liquid from the osso buco.
  30. 30Strain the braising liquid from the osso buco.
  31. 31Reduce the braising liquid on the stovetop, and add butter.
  32. 32Reduce the braising liquid on the stovetop, and add butter.
  33. 33Reduce the braising liquid on the stovetop, and add butter.
  34. 34Serve osso buco over mashed potatoes with gremolata.
  35. 35Serve osso buco over mashed potatoes with gremolata.
  36. 36Serve osso buco over mashed potatoes with gremolata.

Ingredients

  • 2 pieces Osso buco
  • 2 pieces Osso buco
  • 2 pieces Osso buco
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches salt
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 cup onions
  • 1 cup onions
  • 1 cup onions
  • 1 cup celery
  • 1 cup celery
  • 1 cup celery
  • 1 cup carrots
  • 1 cup carrots
  • 1 cup carrots
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 cup red wine
  • 1 cup red wine
  • 1 cup red wine
  • 1 cup beef broth
  • 1 cup beef broth
  • 1 cup beef broth
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 sprigs fresh thyme
  • 2 sprigs fresh thyme
  • 2 pounds potatoes
  • 2 pounds potatoes
  • 2 pounds potatoes
  • 4 tablespoons butter
  • 4 tablespoons butter
  • 4 tablespoons butter
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 1 cup parmesan cheese
  • 1 cup parmesan cheese
  • 1 cup parmesan cheese
  • 1 cup fresh parsley
  • 1 cup fresh parsley
  • 1 cup fresh parsley
  • 1 zest lemon
  • 1 zest lemon
  • 1 zest lemon
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper

Equipment

baking sheetlarge skilletsaucepanpotato masherstrainergrater