Directions
- 1Tie the osso buco with kitchen string and season with salt.
- 2Coat the osso buco in flour.
- 3Finely chop the onion, carrots, celery, and garlic.
- 4Sear the osso buco in olive oil until browned on all sides.
- 5Add the chopped vegetables and cook until softened.
- 6Stir in the tomato paste and cook for 1 minute.
- 7Deglaze the pan with red wine.
- 8Add the beef broth, rosemary, and thyme to the pan.
- 9Bring the mixture to a boil, then cover and transfer to a 325°F (160°C) oven to simmer for 2-3 hours.
- 10While the osso buco is simmering, boil the cubed potatoes until tender.
- 11Mash the potatoes with butter and seasoning.
- 12Prepare the parsley gremolata by combining chopped parsley, lemon zest, and seasoning.
- 13Strain the sauce from the osso buco and reduce it to thicken, then stir in butter to create a glossy sauce.
- 14Serve the osso buco over mashed potatoes and garnish with parsley gremolata.
Ingredients
- 2 pieces Osso buco
- 1 pinch salt
- 1 cup flour
- 1 medium onion
- 2 medium carrots
- 2 stalks celery
- 4 cloves garlic
- 1 tablespoon tomato paste
- 1 cup red wine
- 1 cup beef broth
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 large potatoes
- 4 tablespoons butter
- 1 tablespoon parmesan cheese
- 1 handful parsley
- 1 medium lemon
- 2 tablespoons olive oil
- 1 pinch black pepper
Equipment
knifebaking sheetfrying panwooden spoonstrainerpotpotato masher
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