ITALIAN OSSO-BUCO WITH
MASHED POTATOES
Introduction:
There are few dishes that capture the soul of Italian cooking quite like Osso Buco alla Milanese. Originating from the heart of Lombardy, this dish transforms humble veal shanks into a melt-in-your-mouth masterpiece through slow, patient braising in white wine, tomatoes, and aromatic herbs. The marrow within the bone — the "osso buco," or "bone with a hole" - enriches the sauce with deep, velvety flavor.
Served alongside creamy mashed potatoes that soak up every drop of the rich, savory sauce, this classic combination is pure comfort and elegance on a plate. It's a meal that celebrates warmth, tradition, and the joy of sharing good food with family and friends.
Few dishes feel as comforting and satisfying as a plate of Italian Osso Buco with creamy mashed potatoes. This hearty, slow-cooked meal fills the kitchen with warmth and the aroma of simmering herbs and wine. The veal shanks become beautifully tender as they cook, while the rich, flavorful sauce seeps into every spoonful of mashed potatoes beneath.
It's the kind of dish meant to be shared - slow-cooked with love, served with pride, and enjoyed around the table with good company and a glass of wine.
Serves: For four persons
Preparation time: 25 minutes
Cooking time: Two hours
Total time: two hours and 25 minutes
Ingredients
For the Osso Buco:
• 4 veal shanks, about 1½ inches thick (or beef shanks if veal unavailable)
• Salt and freshly ground black pepper
• ½ cup (60 g) all-purpose flour, for dredging
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, minced
• ¾ cup (180 ml) dry white wine
• 1 can (14 oz / 400 g) crustied tomatoes (or 2 fresh ripe tomatoes, chopped)
• 1½ cups (360 ml) beef or veal broth
• 1 tsp tomato paste (optional, for richer flavor)
• 1 bay leaf
• 1 sprig rosemary (or ½ tsp dried)
• 1 sprig thyme
• 1 tsp grated lemon zest (optional for brightness)
For the Gremolata (Traditional Topping):
• 2 tbsp fresh parsley, finely chopped
• 1 garlic clove, minced
• Zest of 1 lemon
For the Mashed Potatoes:
• 2 Ibs (900 g) potatoes (Yukon Gold or Russet)
• ½ cup (120 ml) milk (warm)
• 3 tbsp unsalted butter
• Salt and white pepper, to taste
• Optional: 2 tbsp grated Parmesan for extra creaminess
👨🍳 Instructions
1. Prepare the Meat
• Pat the veal shanks dry with paper towels.
• Season generously with salt and pepper.
• Dredge lightly in flour, shaking off the excess.
2. Brown the Shanks
• In a heavy Dutch oven or deep skillet, heat the olive oil and butter over medium-high heat.
• Add the shanks and brown on all sides (about 3-4 minutes per side).
• Remove and set aside on a plate.
3. Sauté the Aromatics
• In the same pan, add the onion, carrot, and celery.
• Cook for about 5 minutes until softened.
• Add garlic and sauté for another 30 seconds.
4. Deglaze and Build the Sauce
• Pour in the white wine and scrape up any browned bits from the pan.
• Cook for 2-3 minutes until the alcohol evaporates slightly.
• Stir in crushed tomatoes, tomato paste, broth, bay leaf, rosemary, and thyme.
• Return the shanks to the pan, spooning some sauce over them.
5. Simmer Slowly
• Cover and simmer on low heat for 1½ to 2 hours, turning the shanks occasionally, until the meat is tender and nearly falling off the bone.
• (Alternatively, bake covered in a preheated oven at 325°F /160°C for the same time.)
6. Make the Mashed Potatoes
• Peel and cut potatoes into chunks.
• Boil in salted water for 15-20 minutes until tender.
• Drain, mash, and add butter and warm milk gradually until smooth.
• Season with salt, pepper, and Parmesan if using.
7. Make the Gremolata
• Combine parsley, minced garlic, and lemon zest in a small bowl.
• Sprinkle over the osso buco right before serving for freshness.
8. Serve
• Spoon creamy mashed potatoes onto each plate.
• Place a veal shank on top, with plenty of sauce ladled over.
• Garnish with a pinch of gremolata.
🍷Serving Suggestions
• Pair with a glass of Chianti, Barolo, or Pinot Noir.
• A side of buttered green beans or asparagus complements beautifully.
Comments
Post a Comment