Tender Beef Osso Buco with Mashed Potatoes

Ingredients

• 2 kg Beef osso buco (beef shank slices)
• Dijon mustard (For brushing the meat; quantity not specified.)
• Salt (To season the meat; to taste.)
• Pepper (To season the meat; to taste.)
• 1 bouteille Red wine (Optional; the creator indicates that the dish also works without wine.)
• 2 White onions (Coarsely chopped.)
• 1 Carrot (The publication specifies one carrot; the transcript says half a carrot is sufficient. Coarsely chopped.)
• 1 Celery stalk (Coarsely chopped.)
• 2 Spring onions
• 4 Garlic cloves
• 1 Bouquet garni
• Vegetable-peel stock (To cover the preparation; water may be used as an alternative. Quantity not specified.)
• Water (Alternative to vegetable-peel stock; enough to cover the preparation.)
• 150 ml Heavy cream (For the sauce.)
• 40 g Butter (For the sauce.)
• 2 kg Potatoes (For the mash.)
• 400 g Salted butter (For the mash.)
• Chives (Finely chopped for serving; quantity not specified.)

Steps

1. 1

   Season the beef shank slices with salt and pepper.

2. 2

   Heat a frying pan, then sear the meat on both sides.

3. 3

   Brush the seared pieces of meat with Dijon mustard.

4. 4

   Coarsely chop the white onions, carrot, celery, and spring onions.

5. 5

   Place the vegetables in the same pan with the garlic cloves. Sauté over high heat.

6. 6

   Deglaze the pan with the bottle of red wine. You may omit the wine if desired.

7. 7

   Flambé the wine to evaporate the alcohol.

8. 8

   Place the mustard-coated beef in a large pot, then pour the vegetables and wine over it.

9. 9

   Add enough vegetable-peel stock, or water instead, to cover the ingredients, then add the bouquet garni.

10. 10

    Simmer over low heat for at least 3 hours, or cook the pot in the oven at 150–160 °C for 3 hours.

11. 11

    Meanwhile, prepare the mashed potatoes with the potatoes and salted butter. The source does not specify the steps for preparing the mash.

12. 12

    At the end of cooking, remove the pieces of meat from the pot.

13. 13

    Pour the cooking juices and vegetables into a blender. Add the heavy cream and butter, then blend until smooth to make a sauce.

14. 14

    To serve, place a portion of mashed potatoes in the bottom of each plate, then top with the marrow bone and the pieces of confit meat.

15. 15

    Generously spoon over the hot sauce, then add a little chopped chives.

Notes

The publication specifies one carrot, while the transcript says half a carrot is sufficient; the publication's quantity has been retained. The source does not detail the preparation steps or cooking time for the mashed potatoes. Vegetable-peel stock can be replaced with water. The publication indicates 8 servings, although the transcript's introductory comment also mentions eating alone.

Nutrition per serving

• main course
• French
• braised
• meat
• mashed potatoes
• comfort food