John Myers
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Ossobuco from Beef Shank, Served with Truffled Mashed Potatoes
The perfect ossobuco from beef shank, served with truffled mashed potatoes recipe with a picture and simple step-by-step instructions.
Ossobucco
- 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.
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