OSSO BUCCO WITH JERUSALEM ARTICHOKE MASH
Serves four
- 4 EMH beef shank cross-cuts
- a little flour
- salt
- freshly ground black pepper
- cold-pressed olive oil
- 2 onions
- 1 garlic bulb
- 1 celery stalk
- 100 ml dry white wine
- 350 ml beef stock
- 1 can (400 g) crushed tomatoes
- a few strips of lemon zest
- 1 tbsp tomato paste
- 6 medium colourful carrots
- 4 smaller colourful beetroots
- thyme sprigs
- 1 large bay leaf
mash:
- 400 g potatoes
- 400 g Jerusalem artichokes
- 2 garlic cloves
- 2 tbsp butter
- 75 ml milk
- freshly squeezed lemon juice
- salt
Peel the onions and cut into wedges. Cut the garlic bulb in half and the beetroots and carrots into pieces of your liking. Finely chop the celery stalk.
Sprinkle flour on a plate, season with salt and pepper, and dredge the shank pieces, shaking off excess flour. Heat oil in a pan, brown the shanks and transfer to a braising dish. Add more oil to the pan if needed, add the onions, garlic, celery, carrots and beetroots and brown lightly. Pour in the wine and let the alcohol cook off. Transfer to the braising dish, add the stock, bay leaf, thyme sprigs, tomatoes, lemon zest and tomato paste. Stir gently, cover with a lid and place in a preheated 180-degree oven for 2 hours. Turn the shanks halfway through.
For the mash, peel the potatoes and Jerusalem artichokes, cut into smaller pieces, and boil together with the garlic cloves in salted water until soft. Drain, mash with a potato masher, add the warmed milk and butter. Season with lemon juice. Whisk smooth if desired.
