Ossobuco with Gremolata and Creamy Mashed Potatoes
Serves: 4
Prep: 30 mins
Cook: 02:00 hours
Ingredients
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Directions
- Dice up all your vegetables and herbs; carrot, celery, tomato, onion and garlic. Flour the four slices of ossobuco and heat up a large cast iron pot with some oil and a big knob of butter. Brown the meat on each side. Set aside.
- Add more oil and another knob of butter, then fry your onion and garlic at a medium heat. Once the onion starts to turn translucent, add your carrot, celery, parsley and bay leaves. Season with salt and pepper.
- Once the veggies start to soften turn the heat up to high and deglaze the pot with the red wine and vermouth. Return the meat to the pot and then add the tomatoes, stock and a splash of vinegar.
- Reduce the heat to low, cover and allow to cook for 2 hours – or longer if you have the time. You want the meat falling apart. Taste along the way and season with more salt and pepper as required.
- Combine all ingredients together in a small bowl and set aside.
- Once the meat is tender, dish up a serving of creamy mashed potatoes onto each plate, layer a slice of ossobuco with sauce from the pot, and sprinkle the gremolata over the top.