Osso Buco Hash Recipe

Prepare and season

Pat veal shanks dry with paper towels. Combine flour, 1 tsp kosher salt and 1 tsp black pepper on a plate. Dredge each shank lightly in flour, shaking off excess.

Brown the shanks

Heat 2 tbs olive oil and 1 tbs butter in a large heavy Dutch oven over medium-high heat until shimmering. Add shanks (in batches if needed) and brown 4–5 minutes per side until deep golden. Transfer browned shanks to a plate.

Sweat vegetables

Reduce heat to medium. Add remaining 1 tbs olive oil if pan is dry. Add chopped onion, carrot and celery (about 1 cup each) and a pinch of salt. Cook, stirring, until softened and beginning to color, about 6–8 minutes. Add minced garlic and tomato paste and cook 1–2 minutes, stirring to coat the vegetables.

Deglaze and braise

Pour in white wine to deglaze, scraping up browned bits; simmer 2–3 minutes to reduce slightly. Add diced tomatoes (with juices), beef/veal stock, thyme, rosemary, and bay leaves. Return browned shanks to the pot, nestling them into the liquid so bones sit up. Bring to a gentle simmer, then cover and transfer to a preheated 325°F (160°C) oven. Braise until meat is tender and falling from the bone, about 2 to 2 1/2 hours.

Finish braise and reserve liquids

Remove pot from oven. Transfer shanks to a cutting board and let cool slightly. Strain braising liquid into a bowl, reserving solids. Skim fat from top and save 1/2 cup of the strained liquid for the potato hash. Return remaining liquid to pot and simmer on the stovetop to reduce to a glossy sauce (about 10–15 minutes); season with salt and pepper to taste. When cool enough to handle, remove meat from bones and shred coarsely, discarding excess connective tissue; reserve 2 cups shredded meat.

Make gremolata

Combine the 2 tbs chopped parsley, 1 tbs lemon zest and 1 tsp minced garlic in a small bowl. Toss to combine and set aside until serving.

Prepare potatoes

Coarsely grate peeled russet potatoes using a box grater or food processor and place grated potatoes in a clean kitchen towel. Squeeze out as much moisture as possible (important for crispness). Transfer dried grated potatoes to a bowl and toss with 1 tsp salt and 1/2 tsp black pepper.

Cook aromatics

In a large nonstick or cast-iron skillet, heat 2 tbs butter and 1 tbs olive oil over medium heat until butter foams. Add 1/2 cup finely diced onion and cook until translucent, 4–5 minutes. Add 1 tsp minced garlic, 1 tsp fresh thyme leaves and 1/2 tsp smoked paprika; cook 30 seconds until fragrant.

Pan-fry potatoes

Add grated potatoes to skillet, pressing into an even layer. Cook undisturbed over medium heat 6–8 minutes until bottom is brown and crisp. Flip in sections (or invert onto a plate and slide back into pan) and cook other side another 6–8 minutes until crisp and cooked through. If potatoes look dry while cooking, splash up to 1/2 cup reserved braising liquid to add flavor and steam–fry briefly, then allow liquid to evaporate and crisp the potatoes again.

Finish hash

Taste and adjust seasoning with additional salt and pepper if needed. Break hash into large forkfuls or keep as a single cake for plating.

Rewarm shredded veal in a saucepan with 1/2 cup of the reduced braising sauce over low heat until just heated through, 3–4 minutes. Stir to coat and adjust seasoning.

To serve, place a generous bed of shredded potato hash on each plate. Pile 1 cup of shredded braised veal over the hash. Spoon an extra 2–3 tbs of reduced braising sauce over the meat and potatoes for gloss and flavor.

Sprinkle gremolata over the top and garnish with remaining parsley. Serve hot.