Osso Buco with Creamy Mashed Potatoes and Gremolata
Osso Buco with Creamy Mashed Potatoes and Gremolata
Ingredients
For the Osso Buco
- 2 beef shanks, about 1 1/2 to 2 inches thick, scored around the edges
- 1 teaspoon salt, plus as needed
- 1/2 teaspoon black pepper, freshly ground, plus as needed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon adobo seasoning
- 2 tablespoons olive oil
- 2 carrots, medium, diced
- 2 celery stalks, diced
- 1/2 yellow onion, medium, diced
- 2 tablespoons tomato paste
- 1 cup dry red wine, such as Merlot or Cabernet Sauvignon
- 3 cups beef broth
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
For the Creamy Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1/2 cup whole milk, warmed
- 1/4 cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, freshly ground, or as needed
For the Gremolata
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon lemon zest, from 1 large lemon
- 1 garlic, clove, minced
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 325°F. Pat the beef shanks dry with paper towels. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, and adobo seasoning. Rub this mixture generously over all sides of the beef shanks. Score the fatty edges of each shank in 2-3 places to prevent them from curling during searing.
⏱️ 10 min•🌡️ 325
- 2
Heat the olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Once hot, carefully place the seasoned beef shanks in the pot. Sear for 4-5 minutes per side, until deeply browned. Remove the seared shanks from the pot and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the diced carrots, celery, and yellow onion to the same pot, scraping up any browned bits from the bottom. Sauté for 5-7 minutes, until the vegetables begin to soften. Squeeze in the tomato paste and cook for another 2 minutes, stirring constantly, until it darkens slightly.
⏱️ 10 min
- 4
Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off. Stir in the beef broth, fresh thyme, and rosemary sprigs. Return the seared beef shanks to the pot, ensuring they are mostly submerged in the liquid.
⏱️ 5 min
- 5
Bring the liquid to a gentle simmer, then cover the Dutch oven tightly with its lid. Transfer the pot to the preheated oven and braise for 2 hours, or until the beef shanks are fork-tender and easily pull away from the bone.
⏱️ 120 min•🌡️ 325
- 6
While the Osso Buco braises, prepare the mashed potatoes. Place the quartered potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender. Drain the potatoes thoroughly.
⏱️ 20 min
- 7
Pass the drained potatoes through a potato ricer or mash them thoroughly with a potato masher. In a separate small saucepan, gently warm the milk, heavy cream, and butter until the butter is melted. Gradually add the warm liquid mixture to the riced potatoes, whisking until smooth and creamy. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste. Keep warm.
⏱️ 5 min
- 8
For the Gremolata, combine the chopped fresh parsley, lemon zest, minced garlic, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Mix well and set aside.
⏱️ 5 min
- 9
Once the Osso Buco is tender, carefully remove the pot from the oven. Transfer the beef shanks to a plate and cover loosely with foil to keep warm. Remove and discard the herb sprigs. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard the strained vegetables.
⏱️ 10 min
- 10
Return the strained sauce to the Dutch oven. Place the beef shanks back into the sauce. Bring to a gentle simmer over medium-low heat and cook for another 5-10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
⏱️ 10 min
- 11
To serve, spoon a generous bed of creamy mashed potatoes onto each plate. Place a tender Osso Buco shank on top of the potatoes. Ladle plenty of the rich braising sauce over the meat and potatoes. Finish each serving with a sprinkle of the fresh Gremolata.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Osso Buco with Creamy Mashed Potatoes and Gremolata
Ingredients
For the Osso Buco
- 2 beef shanks, about 1 1/2 to 2 inches thick, scored around the edges
- 1 teaspoon salt, plus as needed
- 1/2 teaspoon black pepper, freshly ground, plus as needed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon adobo seasoning
- 2 tablespoons olive oil
- 2 carrots, medium, diced
- 2 celery stalks, diced
- 1/2 yellow onion, medium, diced
- 2 tablespoons tomato paste
- 1 cup dry red wine, such as Merlot or Cabernet Sauvignon
- 3 cups beef broth
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
For the Creamy Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1/2 cup whole milk, warmed
- 1/4 cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, freshly ground, or as needed
For the Gremolata
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon lemon zest, from 1 large lemon
- 1 garlic, clove, minced
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 325°F. Pat the beef shanks dry with paper towels. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, and adobo seasoning. Rub this mixture generously over all sides of the beef shanks. Score the fatty edges of each shank in 2-3 places to prevent them from curling during searing.
⏱️ 10 min•🌡️ 325 - 2
Heat the olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Once hot, carefully place the seasoned beef shanks in the pot. Sear for 4-5 minutes per side, until deeply browned. Remove the seared shanks from the pot and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the diced carrots, celery, and yellow onion to the same pot, scraping up any browned bits from the bottom. Sauté for 5-7 minutes, until the vegetables begin to soften. Squeeze in the tomato paste and cook for another 2 minutes, stirring constantly, until it darkens slightly.
⏱️ 10 min - 4
Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off. Stir in the beef broth, fresh thyme, and rosemary sprigs. Return the seared beef shanks to the pot, ensuring they are mostly submerged in the liquid.
⏱️ 5 min - 5
Bring the liquid to a gentle simmer, then cover the Dutch oven tightly with its lid. Transfer the pot to the preheated oven and braise for 2 hours, or until the beef shanks are fork-tender and easily pull away from the bone.
⏱️ 120 min•🌡️ 325 - 6
While the Osso Buco braises, prepare the mashed potatoes. Place the quartered potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender. Drain the potatoes thoroughly.
⏱️ 20 min - 7
Pass the drained potatoes through a potato ricer or mash them thoroughly with a potato masher. In a separate small saucepan, gently warm the milk, heavy cream, and butter until the butter is melted. Gradually add the warm liquid mixture to the riced potatoes, whisking until smooth and creamy. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste. Keep warm.
⏱️ 5 min - 8
For the Gremolata, combine the chopped fresh parsley, lemon zest, minced garlic, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Mix well and set aside.
⏱️ 5 min - 9
Once the Osso Buco is tender, carefully remove the pot from the oven. Transfer the beef shanks to a plate and cover loosely with foil to keep warm. Remove and discard the herb sprigs. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard the strained vegetables.
⏱️ 10 min - 10
Return the strained sauce to the Dutch oven. Place the beef shanks back into the sauce. Bring to a gentle simmer over medium-low heat and cook for another 5-10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
⏱️ 10 min - 11
To serve, spoon a generous bed of creamy mashed potatoes onto each plate. Place a tender Osso Buco shank on top of the potatoes. Ladle plenty of the rich braising sauce over the meat and potatoes. Finish each serving with a sprinkle of the fresh Gremolata.
⏱️ 5 min