Osso Buco On Saffron Mashed Potatoes
Recipe type: veal, main, comfort
Cuisine: Italian
Did you know that the plural of Ossobuco is ossibuchi? Well now you know. Also I'm not sure if it is two words or just one (osso buco or ossobuco). Not important. What is important is that when done right, this dish is the most fall-apart, tender meat you will ever eat. This recipe recipe does it right. I adapted the recipe from Jamie Oliver's Ossobuco alla Milanese. Mr. Oliver makes this dish with saffron risotto. Not fully trusting my risotto skills, I decided to serve it with saffron potatoes instead.
  • The Ossobuco part:
  • 3 or 4 veal shanks
  • Nutmeg
  • Flour for dusting (a couple of tablespoons)
  • Fresh thyme
  • 1 bay leaf
  • 2 garlic cloves diced
  • 2 carrots diced
  • 2 onion diced
  • 2 celery stocks diced
  • 3 rosemary stalks. Remove from stem and roughly chop
  • 1 cup of red wine
  • 3 tablespoons tomato paste
  • 1 litter vegetable stock
  • Salt and pepper
  • Vegetable oil about ½ cup
  • 2 tablespoons of butter
  • 1 tablespoon of butter (it will make sense later)
  • Gremolata:
  • 2 cloves of garlic finely chopped
  • Small handful of fresh parsley (you don't have to be exact here)
  • 1 lemon
  • Saffron Mashed Potatoes:
  • 5 medium potatoes
  • 1 cup full-fat milk
  • 3 tablespoons of butter
  • huge pinch of saffron
  • White pepper and salt
  1. Ossobuco part:
  2. Preheat your oven to 180°C /350°F /gas 4.
  3. Wash and dry the veal shanks.
  4. Place the oil and 2 tablespoons of butter in a deep pot, one that is big enough to hold all the ossobuco ingredients, and can go in the oven. Place on high heat.
  5. Salt and pepper both sides of the veal and grate nutmeg on both sides as well. Be generous with the nutmeg. Dust both sides of the veal with the flour.
  6. Place the veal shanks in the sizzling oil and butter, drop in the fresh thyme and bay leaf. Fry the veal shanks in the hot oil until golden brown on both sides. This will take a few minutes. When you have achieved a nice dark golden brown color, remove the shanks onto a plate. Remove and discard the thyme, it has done its job. You can keep the bay leaf.
  7. Drain most of the oil from the pot, leaving behind a couple of tablespoons to fry the vegetables. Lower the heat to medium.
  8. Drop in the remaining 1 tablespoon of butter. When it stops sizzling, drop in the onions, celery, garlic, carrots, and rosemary. Fry until the onions are slightly translucent, about 3 minutes.
  9. Add the wine to the pot and deglaze the bottom, scrapping with a wooden spoon.
  10. Add the tomato paste and stir in well.
  11. Add the veal shanks back into the pot along with the juices that have seeped out while resting, those sneaky little juices.
  12. Add the vegetable stock to the pot, make sure you have enough to submerge the shanks. if you see that they are not submerged, add a little water. It all depends on your pot's dimensions.
  13. Full disclosure: I was cooking at my parents' houses and they did not have anything deep that went into the oven. So I ended up cooking the shanks on the stove top. They came out juicy and tender, but if you have the oven option, take it. I placed the pot on medium heat and kept checking they weren't drying out every 20 minutes.
  14. Cover the top of the pot with parchment paper. Cut out a circle that sits right on top of the liquid. (Picture below)
  15. Cover the top of the pot with aluminum foil. Place in the oven for two hours (preheated at 180°C/350°F/gas 4).
  16. Saffron Potatoes:
  17. Wash and peel the potatoes. Wash again.
  18. Place them in a pot and submerge them in water. Salt the water generously, about 1 tablespoons.
  19. Boil until the potatoes are tender. Poke them with a knife, if it goes through easily, they are done. Drain and set aside.
  20. In a small pot, place the milk, butter, and saffron over low heat. Allow the butter to melt and the saffron to steep. When butter is melted, remove from heat and allow to sit for 5 minutes.
  21. Pour the mixture onto the potatoes and mash with a masher or a few forks, or a wooden spoon, or your iPhone. Really anything you have handy. I like a lumpyish texture so I do it that way. But feel free to eat them at the texture that makes you most happy. Sprinkle in a dash of salt and white pepper.
  22. Also delicious at this point would have been a few gratings of parmesan cheese. But as mentioned above, I was cooking at my parents house and was limited by what they consider essentials.
  23. Gremolata:
  24. Chop the parsley. Chop the garlic. Then place the garlic on top of the parsley, grate over them the lemon rind (about half the lemon) and chop them all together. Gremolata done.
  25. Assembly Time:
  26. Slowly unveil the ossobuco. Watch out, it gets steamy in there.
  27. Sprinkle half the gremolata on top of the veal shanks in the pot.
  28. In a shallow bowl, place a few spoonfuls of mashed potatoes, top with one shank, some sauce, and a sprinkling of gremolata.
  29. Eat it hard! Don't forget to suck out the bone marrow from the center of the bone. That sounds dirtier than I meant it to.
Recipe by Foodosopher at http://www.foodosopher.com/osso-buco-saffron-mashed-potatoes/