Braised Osso Buco with Paris Mash


Total Time
3hrs 45mins
Cook Time
3hrs 30mins
Prep Time
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Braised Osso Buco with Paris Mash

Paris Mash

Cook potatoes in a large saucepan of simmering salt water until tender, then drain.
Using a tea towel to hold potatoes, peel while still warm, then pass in batches through a mouli or potato ricer into a large non-stick sauté pan.
Meanwhile, place milk and cream in a saucepan and bring almost to the boil, then remove from heat.
Stir potato over low heat, for 1 minute, add cream mixture and butter, in batches, beating with a wooden spoon until mash is smooth and fluffy. Then season to taste with sea salt and freshly ground white pepper.
Serve Paris Mash immediately or cover closely with a round of baking paper to prevent a skin from form. To re-heat mash, add a little hot milk while beating constantly with a wooden spoon until heated through.

Osso Buco

Preheat oven to 180 Degree Celsius fan forced.
Warm the olive oil in a fame-proof casserole dish over a medium-high heat. Add the veal pieces and sear until golden on all sides, then set them aside on a plate.
Reduce the heat, add the onion, carrots and celery to the casserole dish with a pinch of salt and sauté for a few minutes, until the vegetables start to colour.
Deglaze the dish with the wine, scraping the base with a wooden spoon, then simmer for 1 minutes.
Return the veal to the casserole and add the stocks, garlic, bay leaves and thyme. Bring to a simmer, then place a sheet of baking paper directly on top of the liquid to help retain moisture during cooking.
Cover with a lid and transfer to the oven. Bake for 3.5 hours, turning the veal halfway through. By the end, the meat should be falling off the bone.
Remove from the oven, add a grind of black pepper, check the seasoning and adjust if necessary.
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