Osso Buco w. Paris Mash and Gremolata
Ingredients
Osso Buco
- 1 cup all-purpose flour
- 4 osso buco
- 2 tablespoons of olive oil
- 1 peeled and large diced yellow onion
- 1 peeled and large diced carrot
- 2 peeled and large diced celery stalks
- 6 garlic cloves
- 2 tablespoons tomato paste
- 2 x 400g tinned tomatoes
- 1 cups red wine
- 1 cup white wine
- 2 cups beef stock
- 2 cups chicken stock
- 2 bay leaves
- 1 bunch of Italian parsley
- Handful fresh thyme sprigs
- coarse salt and fresh cracked pepper to taste
Paris Mash
- 600 g Desiree potatoes about 4 large
- 200 ml milk
- 200 g cold unsalted butter diced
- fine sea salt to taste
Gremolata
- 1 cup parsley leaves flat or curly, lightly packed
- 2 – 3 tsp lemon zest finely grated
- 1 garlic clove minced
Instructions
Osso Buco
- Preheat the oven to 160C
- Add the flour to a bowl or a plate and season it very well with salt and pepper, about 1 tablespoon of salt and 1/2 teaspoon of pepper.
- Dredge the osso buco on all sides in the flour and set them aside.
- Next, heat the olive oil in a Dutch oven or oven proof saucepan over medium-high heat and heat until it begins to smoke lightly.
- Add the osso buco, turn the heat down to medium, and sear them until they are golden brown on all sides, about 4 to 6 minutes per side.
- Remove the osso buco and add the onions, carrots, celery, and garlic to the pot and sauté for 3 to 4 minutes or until lightly browned.
- Mix in the tomato paste and cook for two minutes.
- Add the wine and deglaze for 2 minutes.
- Add the tomatoes and and cook for 2 minutes.
- Place in the stock, bay leaves, parsley, thyme, salt, and pepper.
- Add the osso buco back into the pot, submerge them, place a cover over the pot, and cook in the oven for 2 to 2 ½ hours at 160C. or until they are very tender and easily remove from the bone.
- Serve the Osso Buco on Paris mash and ladle some of the sauce over top, then top with the gremolata.
Paris Mash
- While the osso buco is cooking now make the mash
- Place the unpeeled potatoes in a large saucepan and cover with cold water. Add a pinch of salt and bring to the boil, then reduce the heat to low and simmer for 25–30 minutes or until tender. To test the potatoes, pierce them with a sharp knife. If they are ready, the blade will come out clean with no residue. Drain well.
- While still hot and using a tea towel, peel the potatoes. Pass the peeled potatoes through a drum sieve using a spatular or back of a wooden spoon (a large standard draining sieve will also work) into a saucepan. Use a wooden spoon to stir the mash over a low heat until all the moisture is removed - you want the potato to be dry to the touch.
- Place the milk in a saucepan and bring to the boil over medium heat, then reduce the heat to a simmer. Place the mashed potato over low heat and stir in 50g of the butter until combined. Add 50 ml of the hot milk and stir until combined. Repeat until all the butter and milk has been added and the mash is creamy and light. Season with salt to taste. Set aside and keep warm.
Gremolata
- Place the parsley leaves on a chopping board. Top with garlic and lemon zest and hinely chop. Transfer to serving bowl and set aside for at least 20 minutes before use to allow the flavours to infuse
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