Osso Bucco with Mashed Potato
Published on
January 13, 2021
(Updated March 15th, 2021)
in
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Mains
A recipe for my take on beef Osso Bucco. Osso Bucco is an Italian dish and it’s name means ‘bone with a hole’.
This dish is traditionally served with saffron rissoto or polenta but mashed potato goes great on the side in this delicious recipe and will feed 4 people.
This recipe is good timing for us as these slow cooked beef shanks are similar to the last recipe published on this blog, slow cooked lamb shanks, in that they are the beef equivalent to lamb shanks.
Similarly, in both recipes, the meat becomes tender from slow cooking in a cast iron pot.
It’s important when slow cooking the beef with vegetables to stir the pot about once every half an hour, so that the bottom of the pot doesn’t burn.
To aid in keeping the Osso Bucco intact for when it’s served and to make it look more appealing, twine can be used to tie the beef up after sealing it in a frypan. Also, avoiding over stirring the pot while slow cooking, will prevent the meat falling apart as much.
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Description
A recipe for beef Osso Bucco
- 1.2kg or 4 pieces of beef Osso Bucco
- Salt and pepper, to taste
- 1 tbsp flour
- 3 tbsp extra virgin olive oil
- 2 onions, finely chopped
- 4 cloves garlic, finely chopped
- 3 stick celery, finely chopped
- 2 carrot, finely chopped
- 3 bay leaves
- 3 sprigs thyme
- 1 cup red wine
- 1 cup beef stock
- 1 tsp beef stock powder
- 1 400g can crushed tomato
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 2 tsp sea salt
- 900g potatoes
- 3 tbsp butter
- 1/2 cup cream
- 1/3 cup parsley
- 1 lemon rind
- Add salt and pepper to the meat, then dust meat with flour. Heat 2 tablespoons of oil in a large frypan on a high heat and when hot add meat and cook for 5 minutes, rotating on all sides until sealed. Remove frypan from heat.
- Heat the remaining 1 tablespoon of oil in a cast iron pot on a medium low heat, then add onion and garlic and saute for about 1 minute. Add celery and carrot and cook for about 10 minutes or until the carrot is soft. Add bay leaves and thyme, red wine, stock liquid and stock powder, canned tomatoes, tomato paste and soy sauce. Bring to the boil.
- Return meat to cast iron pot and reduce heat and simmer with the lid on for 1 hour and 40 minutes to 2 hours, stirring 3 – 4 times, until meat is tender.
- Meanwhile, make the mashed potato by boiling a large saucepan of water with half of the sea salt. Add potatoes to the saucepan and boil for 15 minutes or until potatoes are soft when pierced with a fork. Turn off the heat, drain potatoes and return them to the saucepan. Add butter, cream and the rest of the sea salt, mash with a potato masher or fork, then set saucepan aside.
- Season the pot with Osso Bucco with salt and pepper to taste, then add a piece of Osso Bucco to each plate, top with sauce and divide mashed potatoes on to the plates.
- in a small dish, add parsley and lemon rind and mix, then add mixture on top of Osso Bucco, then serve.
Notes
Twine can optionally be used, to aid in keeping the shape of your osso bucco intact, to make it look more appealing. When tying up the shanks, we find it easier to tie up the beef after sealing it and before slow cooking it.
Nutrition
- Serving Size: 4
- Calories: 896