Rico Suave Osso Buco With Garlic Pommes Anna
Total Steps
15
Ingredients
23
Tools Needed
9
Ingredients
- 2 medium sized (about .75-1lb each) cross-cut veal shanks (a.k.a. ossobuco)
- flour
- sea salt and freshly cracked black pepper
- EVOO
- 2 medium carrots, peeled and finely chopped
- 2 stalk celery, peeled and finely chopped
- 2 medium shallots, peeled and finely chopped
- 5 cloves garlic, peeled and chopped
- 2 tablespoons rosemary
- 1 bay leaf
- 2 tablespoons fresh oregano
- 1 cup red wine
- 1 can whole tomatoes in juice (San Marzano)
- beef stock
- 2 medium-large yukon gold potatoes
- 1/2 stick melted butter
- 2 large cloves garlic, thinly sliced
- 1 bunch flat parsley
- 3 tablespoons minced garlic
- 1 lemon zest
- scallions(optional)
- lemon wedge(optional)
- sour cream(optional)
Instructions
Step 1
Wash and pat dry the veal shanks. Season generously with sea salt and freshly cracked black pepper, then dredge thoroughly in flour. Heat EVOO in a large pan over medium-high heat until sizzling. Add the floured veal shanks to the pan.
Step 2
Brown the veal shanks on all sides until caramelized and crisp.
Step 3
Remove browned shanks from the pan and set aside. Add finely chopped celery, carrots, shallots, and the 5 cloves of chopped garlic to the pan, with more EVOO if needed to coat. Sauté until softened, ensuring not to brown.
Step 4
Add rosemary, bay leaf, fresh oregano, sea salt, and black pepper to the sautéed vegetables.
Step 5
Deglaze the pan with 1 cup of red wine. Reduce for about 4 minutes on medium-high heat.
Step 6
Add the whole tomatoes in juice (San Marzano) and return the ossobuco (veal shanks) to the pan. Add enough beef stock to cover at least 3/4 of the meat. Cover the pan, set heat to low, and cook.
Step 7
While osso buco cooks, prepare the potatoes for Pommes Anna. Set up a large catch bowl with salted cold water. Wash and peel yukon gold potatoes. Using a mandoline, slice potatoes as thinly as possible (using a cutting glove for safety).
Step 8
Preheat oven to 400°F. Brush individual ramekins with melted butter. Sprinkle with sea salt and cracked pepper.
Step 9
Layer thin potato slices in each ramekin, fanning them out to cover the surface. Intermittently add thinly sliced garlic (from the 2 large cloves). After every few layers, sprinkle with more salt and pepper and dot with melted butter. Repeat until ramekins are filled to the brim.
Step 10
Place filled ramekins in the preheated oven and bake.
Step 11
Prepare the gremolata: Combine 3 tablespoons minced garlic, chopped flat parsley, and lemon zest. Add a few glugs of EVOO, sea salt, and pepper, then mix well.
Step 12
After cooking, carefully remove the tender veal shanks from the pan and set aside.
Step 13
Transfer the tomatoes, soft veggies, and cooked spices (excluding the bay leaf) from the pan to a high-sided Pyrex. Using a hand blender, puree the contents on high until fluffy and smooth.
Step 14
Carefully slip the browned and crisped Pommes Anna out of their ramekins. Flip them right-side up onto plates. Garnish with a dollop of sour cream and shredded scallions.
Step 15
Serve the braised veal shanks with the pureed gravy and a side of Pommes Anna, topped with gremolata.