Ossobuco with gremolata and mashed potatoes

Ingredients

For 1 serving

• Veal shank200 g
• All-purpose flour8 g
• White wine50 ml
• Beef broth200 ml
• Onion40 g
• Carrots60 g
• Lemon zest2 g
• Parsleyto taste
• Garlic1 clove
• Potatoes180 g
• Reduced-fat milk40 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery, sulphites,

In season: October – March

Method

1. Snip the membrane around the edge of the veal shank in 3–4 places with scissors so it doesn't curl as it cooks; season with salt and black pepper and dredge in the plain flour, shaking off the excess. Peel and finely chop the onion and carrots; warm the beef stock.
2. Heat the oil in a wide pan over medium-high heat and brown the shank for 3 minutes per side, until golden; set it aside, lower to medium heat and fry the onion and carrots in the same pan for 4 minutes, until soft.
3. Return the shank, pour in the white wine and let it bubble for 2 minutes; add hot stock to come halfway up the meat, cover and cook over low heat for 80 minutes, turning it halfway and adding a splash of water if it dries out, until the meat comes away from the bone.
4. For the last 30 minutes peel the potatoes, cut them into pieces and put them in cold salted water; bring to the boil and cook for 20 minutes, until very tender.
5. Drain and mash them straight away with a potato ricer; beat in the warmed milk gradually with a wooden spoon until smooth and soft, and season with salt.
6. Make the gremolata by finely chopping the lemon zest, parsley and garlic clove together; scatter it over the shank off the heat and serve with the mash and the cooking juices.