Osso Buco with mashed potatoes

Osso bucco with mashed potatoes and delicious sauce! Try the recipe with beef osso bucco and you will love it

Ingredient for Osso Bucco

• 2 kg Osso Buco (4 pieces Osso Buco) from milk veal
• 3 tbsp flour
• 1 onion
• 2 carrots
• 4 sprigs of celery cut into cubes
• 2 cl. garlic cut into thin slices
• 120 ml dry white wine
• 2 cubes of beef broth
• 10 sprigs of fresh thyme
• 2 sprigs of rosemary
• 1 bay leaf
• 1 1/2 tbsp Butter
• 2 tbsp flour
• 1 liter of water

Ingredients for mashed potatoes:

• 6-8 potatoes
• 200 ml sour cream
• 3 tbsp butter
• Salt, pepper, nutmeg

Execution

1. Season all sides of your Osso Buco with salt and pepper.
2. Cut the onion, carrots and celery into cubes.
3. Meanwhile, in a medium-low saucepan, heat enough sunflower oil to lightly cover the bottom of the saucepan over high heat.
4. Put your flour on a plate and flour your osso buco from everywhere.
5. Once the oil reaches a high temperature and smokes slightly, add the osso buco and cook until golden brown on all sides.
6. Remove from the pot and leave the osso buco on a plate.
7. Add the onion, carrots and celery to the same pot and cook over medium heat for 8 minutes, stirring constantly.
8. Add the garlic and cook for another 2 minutes.
9. Stir in the white wine and cook until completely evaporated (about 5 minutes).
10. At this point, add the Osso buco again the two beef cubes, the water and the herbs.
11. Bring to a boil, then simmer, cover and cook for 2 hours and 15 minutes on very low heat.
12. After this time, uncover and cook for another 30 minutes over medium heat, adding a little water if necessary.
13. Take your Osso buco out of the pot and place it on a plate.

For the sauce:

• Strain the liquid through a fine strainer.
• Pour the liquid (without the fat) back into the pot you cooked and place it on a medium heat.
• In a separate small saucepan, melt the butter.
• Once the butter has melted, add the flour.
• Cook for 2 minutes, stirring constantly.
• Add the butter / flour (roux) mixture to the liquid and mix.
• Cook for a few minutes until the sauce thickens.
• Try and season with salt and pepper.
• Add the Osso buco again and heat (a few minutes).
• Serve hot over mashed potatoes.
• Garnish with fresh rosemary and thyme herbs.

The recipe for mashed potatoes:

• Put the peeled and peeled potatoes in plenty of salted water and cook until soft.
• About 45 minutes from the time it boils.
• Remove the water (keep only a little in something in the pot).
• With a hand wire just with the potatoes, we do not want a circular stir, just a break.
• Add the cream and butter and mix.
• Finish with salt, pepper and nutmeg and serve hot.