Osso Bucco Hollandaise Recipe
Topped with a Tomato Based Pork Au Jus. Paired with Garlic Mashed Potatoes.
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Ingredients
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Osso Bucco
Hollandaise Sauce
Garlic Mashed Potatoes
Method
Osso Bucco
- 1
Prepare the Veal Shanks
Season the veal shanks with salt and black pepper on all sides.
- 2
Sear the Meat
In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Add the veal shanks and sear until browned on all sides, about 8-10 minutes. Remove from the pot and set aside.
- 3
- 4
Add Tomato Paste and Deglaze
Stir in the tomato paste and cook for another 2 minutes. Pour in the white wine and scrape up any browned bits from the bottom of the pot.
- 5
Simmer the Osso Bucco
Return the veal shanks to the pot. Add the beef stock, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for about 2 hours or until the meat is tender and falling off the bone.
Hollandaise Sauce
- 6
Prepare the Sauce
In a heatproof bowl, whisk together the egg yolks, Dijon mustard, and lemon juice until smooth.
- 7
Heat the Butter
In a small saucepan, melt the unsalted butter over low heat until fully melted but not browned.
- 8
Combine Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce thickens. Season with salt and cayenne pepper to taste.
Garlic Mashed Potatoes
- 9
Cook the Potatoes
In a large pot, add the cubed potatoes and whole garlic cloves. Cover with water and bring to a boil. Cook until potatoes are fork-tender, about 15-20 minutes.
- 10