Osso Buco Recipe
Tender veal shank, slow-braised until it melts in your mouth, served with golden-baked smashed potatoes and finished with Parmesan and garden herbs. Rich, hearty, and elegantly rustic.
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Ingredients
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Osso Buco
Smashed Potatoes
Method
Osso Buco Preparation
- 1
Sear the Veal
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Season the veal shanks with salt and pepper, then add them to the pot. Sear for about 4-5 minutes on each side until browned. Remove the shanks and set aside.
- 2
- 3
Deglaze the Pot
Pour in the dry white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 2-3 minutes until slightly reduced.
- 4
Add the Remaining Ingredients
Stir in the beef broth, canned tomatoes, bay leaves, and thyme. Return the veal shanks to the pot, ensuring they are submerged in the liquid.
- 5
Braise
Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Allow the osso buco to braise for about 2 to 2.5 hours until the meat is tender and falling off the bone.
Smashed Potatoes Preparation
- 6
- 7
Smash and Mix
In a large mixing bowl, add the warm potatoes. Use a potato masher or fork to smash them gently, leaving some chunks. Add the butter, heavy cream, salt, and black pepper. Mix until combined and creamy.
- 8
Add Cheese and Herbs
Fold in the grated Parmesan cheese and chopped fresh herbs. Adjust seasoning with additional salt and pepper if needed.
Serving
- 9
Plate the Dish
Once the osso buco is done, serve it hot alongside a generous scoop of smashed potatoes. Garnish with extra grated Parmesan and fresh herbs.
