Ossobuco from Beef Shank, Served with Truffled Mashed Potatoes

5 from 3 votes
Total Time 3 hours 45 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 140 kcal



  • 2 kg Beef leg slice with marrow
  • 2 tbsp Flour
  • 4 Carrots
  • 4 Onions
  • 4 Tomatoes
  • 3 tbsp Olive oil
  • 2 Garlic cloves
  • 1 liter Red wine
  • 1 liter Beef jus
  • 2 Sprigs of thyme

Mashed potatoes

  • 1 kg Floury potatoes
  • 200 ml Sweet cream
  • 60 g Butter
  • Nutmeg
  • Salt
  • Pepper
  • 1 Black truffle
  • 250 ml Truffle oil


  • Ossobucco: Salt and pepper the washed and dabbed meat and turn in flour. Cut the edge of fat. Clean the carrots and cut into thick slices. Peel the onions and garlic and chop them into large pieces. Wash the tomatoes and cut into bite-sized pieces. Sear the leg slices in a roasting pan, add the vegetables and herbs, deglaze with the wine and gently stew everything in the oven at 160 ° C for about three hours. Depending on the consistency and intensity of the gravy, you can add a little more beef jus (if you like)
  • Potato puree: Cook the potatoes, allow them to evaporate and press them through a potato press. Heat the cream, butter and some milk and add to the potatoes. Mix well with salt, pepper and nutmeg and flavor with a little truffle oil. Arrange on the plate and garnish with truffle shavings.


Serving: 100gCalories: 140kcalCarbohydrates: 4.3gProtein: 9.5gFat: 8.3g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Scampi and Garlic Pans

Barley and Forest Mushroom Risotto