Braised Osso Bucowith Sticky Glaze and Silky Mashed Potatoes

Tie each veal shank with butcher’s twine to keep its shape, season generously with salt and pepper, then dust with flour.

Heat 2 tbsp of extra‑virgin olive oil in a Dutch oven over medium‑high heat until shimmering. Brown the shanks on all sides until a deep golden crust forms, then set aside.

In the same pot, add the diced carrot, celery, and onion; sauté until softened, about 5 minutes.

Stir in 1 cup of tomato purée and cook for 2 minutes, allowing the flavors to meld.

Deglaze the pot with 1 cup of red wine, scraping up any browned bits, then add 2 cups of beef stock and bring to a gentle simmer.

Return the browned shanks to the pot, cover, and place the Dutch oven in a pre‑heated oven at 350°F (350°F). Braise for 2 to 3 hours, or until the meat is fork‑tender and falling off the bone.

While the osso buco braises, prepare the mashed potatoes: boil the peeled and cubed potatoes in salted water until fork‑tender, drain, and mash with butter, heavy cream, milk, and a pinch of salt until smooth and silky.

Prepare the gremolata: combine lemon zest, chopped parsley, and minced garlic in a small bowl; set aside.

When the meat is done, remove the shanks and set them on a warm plate. Strain the braising liquid, return the liquid to the pot, and reduce over medium heat until it becomes a glossy, sticky glaze.

Plate each veal shank atop a generous mound of mashed potatoes, drizzle the reduced glaze over the meat, and finish with a spoonful of fresh gremolata.

Serve immediately, enjoying the rich, unctuous flavor of the slow‑cooked osso buco.