Directions
- 1Season osso buco with salt and dredge in flour.
- 2Sear osso buco in olive oil until browned.
- 3Sauté onions, celery, carrots, and garlic in the same skillet.
- 4Add red wine and simmer until reduced.
- 5Add beef broth, osso buco, rosemary, and thyme.
- 6Cover and braise in a preheated oven at 325°F (163°C) for at least 2 hours.
- 7Boil potatoes in salted water until tender.
- 8Make mashed potatoes by mashing the cooked potatoes with butter, milk, and seasoning.
- 9Make a parsley gremolata by combining fresh parsley, lemon zest, olive oil, salt, and pepper.
- 10Strain the braising liquid from the osso buco.
- 11Reduce the braising liquid on the stovetop, and add butter.
- 12Serve osso buco over mashed potatoes with gremolata.
Ingredients
- 2 pieces Osso buco
- 2 pinches salt
- 1 cup flour
- 2 tablespoons olive oil
- 1 cup onions
- 1 cup celery
- 1 cup carrots
- 2 cloves garlic
- 1 cup red wine
- 1 cup beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 pounds potatoes
- 4 tablespoons butter
- 1 cup milk
- 1 cup parmesan cheese
- 1 cup fresh parsley
- 1 zest lemon
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch black pepper
Equipment
baking sheetlarge skilletsaucepanpotato masherstrainergrater
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