Ossobuco in sauce with potato permantier

Osobuco en salsa con permantier de patatas

You can make this recipe from our friends at TuBocaAgua in the following way:

Ingredients:

  • 4 beef shank from Campoverde Meats
  • 1 onion, 2 carrots, 3 cloves of garlic.
  • 4 pear tomatoes
  • 1 celery stick
  • Chopped ñora cuik
  • 1/2 glass of red wine
  • EVOO
  • Salt, pepper, thyme, rosemary, chives for plating.

Preparation of ossobuco:

  1. We wash the meat, dry it with absorbent paper, season it with salt and pepper and thyme and rosemary.
  2. In a pressure cooker, add a base of EVOO and sear the meat very well. Once it is browned, remove it for later use.
  3. Chop the garlic and onion. Peel the carrot and cut it into slices. Then add all the vegetables to the pot, using the same oil that you used to sear the meat. Add a little salt and pepper, and more EVOO if necessary. Cook over medium heat until the vegetables are tender.
  4. Grate the tomatoes, removing the skin. Add the tomato to the pot and cook until the water is reduced.
  5. Next, add the meat along with the wine. Raise the heat and cook until the alcohol is reduced. Add the chopped ñora pepper and stir everything well.
  6. Pour mineral or filtered water over the meat and celery stalk until it covers all of the meat. Close the pot, put the heat on medium-high and when the steam starts to come out, count 30 minutes. Once this time has passed, remove from the heat, let it cool and all of the steam is released and open the pot. Remove the meat and blend all of the remaining ingredients with a blender. Keep the sauce and meat on the side for later presentation of the dish.
  7. To serve, place the potato parmentier on the bottom using a round mould, the ossobuco on top, carefully pour the sauce and place a little chives on top.

Potato parmentier ingredients:

  • 4 medium sized potatoes
  • 1/2 glass of milk
  • 1/2 cup beef broth
  • A little grated Grana Padano cheese
  • Salt, pepper and nutmeg

Parmentier preparation:

  1. We wash the potatoes, peel them and cook them with a little salt. When they are very tender, we remove them, drain them and mash them with a fork. Then we put them through a food mill.
  2. Add the mashed potatoes to the same pot where you boiled the potatoes. Add the milk little by little while stirring continuously with the help of a kitchen spatula.
  3. Add the chicken broth and stir continuously until you have the creamy texture typical of parmentier.
  4. Finally, add the grated cheese to taste along with salt, pepper and nutmeg. Taste and adjust until you have it to your liking.