Beef Osso Buco With Mashed Potato

Slow braised beef shanks in a sauteed mirepoix of vegetables and tomatoes, creating a delectable and hearty beef stew. To soak up every drop of comforting lusciousness of this stew add a generous serve of fluffy mashed potatoes. If you want to try a more traditional Italian style, you can garnish your stew with a fresh lemony topping of gremolata.

Chef Chen Yichun

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 30 min

COOKING TIME: 2 hr 20 min

TOTAL TIME: 2 hr 50 min

2 SERVING

Ingredients:

ㅤ Marinade
1 cup Flour
1 tsp. Salt
0.5 tsp. Black Pepper
4 Fillets Beef Veal Shank Bone-Inㅤ ㅤ ㅤ ㅤ
ㅤ For The Soup
3 tbsp. Olive Oil
1 Large Onion, cut in to large cubes about 3/4" inch.
3 Garlic cloves, minced
2 Sprigs of Thyme, minced
2 slices Bay Leaves
2 tbsp. Butter
2 Sprigs of Oregano
4 Carrot, cut into small cute size
0.25 cup White Wine
6 Tomato, crushed
2 cup Beef Broth
3 Sprigs of Parsley
0.5 tbsp. Salt
1 tsp. Black Pepper
0.5 tsp. Sugarㅤ ㅤ ㅤ ㅤ ㅤ ㅤㅤ ㅤ ㅤ ㅤ ㅤ
ㅤ For The Mashed Potato
8 Potatoes, Peel and quarter.
0.25 cup Heavy Cream
4 tbsp. Butter
0.25 cup Milk
0.5 tsp. Salt
0.5 tsp. White Pepper

Directions:

Step 1

Preheat the oven to 350°F/180 °C

Step 2

Coat the veal shanks with seasoned flou

Step 3

Shallow fry on both sides until golden and caramelised. Lay the shanks in an ovenproof dish.

Step 4

In a medium heated pan add the chopped onions and garlic, cook gently until the onions are translucent. Add oregano and thyme, diced carrots, white wine, bay leaves, beef broth, chopped tomatoes, parsley, sugar and seasoning. Simmer it in the pan for a few minutes.

Step 5