{"id":13467,"date":"2021-10-18T11:49:18","date_gmt":"2021-10-18T11:49:18","guid":{"rendered":"https:\/\/petros-syrigos.com\/mosxari-osso-buco-poure\/"},"modified":"2025-02-12T10:37:29","modified_gmt":"2025-02-12T10:37:29","slug":"osso-buco-potatoes","status":"publish","type":"post","link":"https:\/\/petros-syrigos.com\/en\/osso-buco-potatoes\/","title":{"rendered":"Osso Buco with mashed potatoes"},"content":{"rendered":"

Osso bucco with mashed potatoes and delicious sauce! Try the recipe with beef osso bucco and you will love it<\/p>

Ingredient for Osso Bucco<\/h4>
  • 2 kg Osso Buco (4 pieces Osso Buco) from milk veal<\/li>
  • 3 tbsp flour<\/li>
  • 1 onion<\/li>
  • 2 carrots<\/li>
  • 4 sprigs of celery cut into cubes<\/li>
  • 2 cl. garlic cut into thin slices<\/li>
  • 120 ml dry white wine<\/li>
  • 2 cubes of beef broth<\/li>
  • 10 sprigs of fresh thyme<\/li>
  • 2 sprigs of rosemary<\/li>
  • 1 bay leaf<\/li>
  • 1 1\/2 tbsp Butter<\/li>
  • 2 tbsp flour<\/li>
  • 1 liter of water<\/li> <\/ul>

    Ingredients for mashed potatoes:<\/h4>
    • 6-8 potatoes<\/li>
    • 200 ml sour cream<\/li>
    • 3 tbsp butter<\/li>
    • Salt, pepper, nutmeg<\/li> <\/ul> <\/div> <\/div>

      Execution<\/h4>
      1. Season all sides of your Osso Buco with salt and pepper.<\/li>
      2. Cut the onion, carrots and celery into cubes.<\/li>
      3. Meanwhile, in a medium-low saucepan, heat enough sunflower oil to lightly cover the bottom of the saucepan over high heat.<\/li>
      4. Put your flour on a plate and flour your osso buco from everywhere.<\/li>
      5. Once the oil reaches a high temperature and smokes slightly, add the osso buco and cook until golden brown on all sides.<\/li>
      6. Remove from the pot and leave the osso buco on a plate.<\/li>
      7. Add the onion, carrots and celery to the same pot and cook over medium heat for 8 minutes, stirring constantly.<\/li>
      8. Add the garlic and cook for another 2 minutes.<\/li>
      9. Stir in the white wine and cook until completely evaporated (about 5 minutes).<\/li>
      10. At this point, add the Osso buco again the two beef cubes, the water and the herbs.<\/li>
      11. Bring to a boil, then simmer, cover and cook for 2 hours and 15 minutes on very low heat.<\/li>
      12. After this time, uncover and cook for another 30 minutes over medium heat, adding a little water if necessary.<\/li>
      13. Take your Osso buco out of the pot and place it on a plate.<\/li> <\/ol>

        For the sauce:<\/p>

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

          The recipe for mashed potatoes:<\/h4>
          • Put the peeled and peeled potatoes in plenty of salted water and cook until soft.<\/li>
          • About 45 minutes from the time it boils.<\/li>
          • Remove the water (keep only a little in something in the pot).<\/li>
          • With a hand wire just with the potatoes, we do not want a circular stir, just a break.<\/li>
          • Add the cream and butter and mix.<\/li>
          • Finish with salt, pepper and nutmeg and serve hot.<\/li> <\/ul> <\/div> <\/div> ","protected":false},"excerpt":{"rendered":"

            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 […]<\/p>\n","protected":false},"author":1,"featured_media":24164,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2789,2855,2778,2790,2870,2876],"tags":[3098,3099,3100,3101],"class_list":["post-13467","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","category-main-dish","category-main-ingredient","category-potatoes","category-recipes-in-the-pot","category-tv-recipes","tag-----en","tag---en"],"acf":[],"_links":{"self":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13467","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/comments?post=13467"}],"version-history":[{"count":3,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13467\/revisions"}],"predecessor-version":[{"id":13481,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13467\/revisions\/13481"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media\/24164"}],"wp:attachment":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media?parent=13467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/categories?post=13467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/tags?post=13467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}