Classic Osso Buco with Creamy Parmesan Mashed Potatoes
#veal#beef#osso buco#parmesan#red wine
Tender veal or beef shanks braised slowly with aromatic vegetables, red wine, and herbs until falling off the bone, served over rich Parmesan mashed potatoes and finished with a flavorful pan sauce.
Ingredients extracted via AI
veal or beef shanksaltblack pepper3 stopka celery3.5 stredná carrot1 ks sweet onion5 strúčik garlicall-purpose flourcooking oil2 PL tomato paste1 Šálka dry red winefresh thymerosemary3 list bay leaf4 Šálka chicken brothrusset potatoes0.5 buttermilk0.5 Šálka parmesan cheeseparsleycornstarch
Procedure generated via AI
Slice the veal or beef shanks crosswise into 5 cm thick pieces, keeping the bone intact. Tie them securely with butcher's twine to hold their shape during cooking. Season generously with salt and black pepper, then refrigerate for 20 minutes to chill.
Prepare the vegetable base by chopping three celery stalks, three to four medium carrots into pieces, peeling and roughly chopping one sweet onion, and peeling about five cloves of garlic. Remove the meat from the refrigerator and optionally dredge lightly in flour for better browning.
Heat a high smoke point oil in a large cast-iron skillet or heavy pot over high heat. Brown the meat on all sides until golden. Remove the meat and reduce the heat to medium. Add a little more oil if needed, then sauté the onion with a pinch of salt until lightly caramelized.
Add the celery and carrots, cooking briefly before stirring in the garlic. Cook another minute until fragrant. Stir in two tablespoons of tomato paste, letting it caramelize slightly on the pan bottom before mixing it evenly with the vegetables.
Pour in one cup of dry red wine (such as Cabernet Sauvignon) and bring to a gentle simmer. Add fresh thyme, rosemary, and 2 to 3 bay leaves. Pour in about four cups of chicken broth, season with salt and pepper, then stir and bring the mixture to a boil.
If your pan is ovenproof and large enough, nestle the browned meat on top of the vegetables, cover tightly with a lid or foil, and braise in a preheated oven at 160°C (325°F) for about three hours until tender. If not, place the meat in a separate roasting pan, arrange the vegetables over it, pour the broth to halfway cover the meat, cover with foil, and cook similarly.
Meanwhile, peel and dice 4 to 5 russet potatoes and place them in a large pot with salted water and whole garlic cloves. Boil until tender. Before draining, prepare grated Parmesan cheese (half to one cup) and chopped fresh parsley.
Drain the potatoes and return them to the pot. Add half the butter and a splash of milk, then mash until smooth. Stir in the Parmesan and parsley, taste, and adjust seasoning with salt and pepper as needed.
After the meat is cooked, remove it from the liquid. Strain the braising liquid through a double fine sieve into a saucepan, bring it to a boil, and thicken with cornstarch slurry until the sauce coats the back of a spoon with a smooth, thick consistency.
Serve the meat over the creamy mashed potatoes with a spoonful of bone marrow on top, generously ladle the sauce over, garnish with chopped parsley, and serve immediately.