Slow-cooked ossobuco with buttery mashed potatoes

INGREDIENTS

PREPARATION

For the ossobuco, season all sides of the ossobuco with salt and pepper.

Chop the onions, carrots and celery into thick pieces. In a low saucepan, heat enough sunflower oil over high heat to lightly cover the bottom of the pan. In a baking pan, add the flour, then flour the ossobuco all over. Once the oil reaches a high temperature, place the ossobuco in the pot and sauté until golden on all sides. Remove from the pot and leave on a plate. In the same pot, add the onions, carrots and celery and sauté over medium heat for 4-5 minutes, stirring occasionally. Add the finely chopped garlic and sauté for 1 minute. Place the ossobuco back in the pot, add the white wine and allow it to evaporate for about 5 minutes. Add the water, thyme, rosemary and bay leaf. Bring to a boil, then cover and simmer for 2 hours and 10 minutes over very low heat.

EXECUTION

Uncover and cook for another 30 minutes, over medium heat, adding a little water if necessary. Remove the ossobuco from the pot and place it on a plate. In another saucepan melt the butter and, after it has melted, add the flour.  Strain the liquid from the pot into the roux with a fine sieve. Cook for 2 minutes, stirring constantly. Add salt and pepper and cook until the sauce thickens. Add the ossobuco so that it gets hot. Serve the ossobuco with mashed potatoes and chopped parsley.

For the mashed potatoes, boil the potatoes in a pot of salted water for 25 minutes, until they soften. After draining the potatoes, add them to the same pot. Mash them with the masher. Heat them over medium heat to remove any excess moisture. Lower the heat and add the cold butter in cubes. Heat the milk in the microwave or in a small saucepan. When the butter has been blended with the potatoes, add the hot milk. Stir quickly and vigorously so that the mixture is smooth. Add the gruyere and season with salt and pepper.