Osso buco with mashed potatoes

Réalisation

1. 01
   Étape 1Salt the shanks

   Season the shanks with salt.

   jarret de veauciboulette
2. 02
   Étape 2Dredge the shanks

   Coat the shanks in flour.

   jarret de veaufarine de blé
3. 03
   Étape 3Sear the shanks

   Sear the floured shanks in oil until browned on both sides.

   jarret de veauOil
4. 04
   Étape 4Cook the vegetables

   Sauté the chopped onion, carrot, celery and garlic in the pan until soft.

   oignoncarottecéleriail
5. 05
   Étape 5Add tomato paste

   Stir in the tomato paste.

   concentré de tomate
6. 06
   Étape 6Braise the shanks

   Pour in the stock, return the shanks to the pan and braise until tender.

   jarret de veaubouillon de bœuf
7. 07
   Étape 7Strain the sauce

   Strain the braising liquid and return it to the pan.

8. 08
   Étape 8Finish the sauce

   Whisk in cubes of butter to finish the sauce.

   beurre
9. 09
   Étape 9Boil the potatoes

   Boil the cubed potatoes in salted water until tender, then drain.

   pomme de terreciboulette
10. 10
    Étape 10Mash with butter and milk

    Mash the potatoes with warm butter and milk, then season with salt and black pepper.

    pomme de terrebeurrelaitciboulettesel
11. 11
    Étape 11Make the gremolata

    Mix chopped parsley with grated lemon zest and salt.

    citronpersilciboulette
12. 12
    Étape 12Serve the osso buco

    Spoon the mash onto plates, top with the shanks and sauce, and garnish with the gremolata.

    jarret de veaupomme de terrepersil