Braised Osso Buco with Paris Mash

Paris Mash

• Cook potatoes in a large saucepan of simmering salt water until tender, then drain.
• Using a tea towel to hold potatoes, peel while still warm, then pass in batches through a mouli or potato ricer into a large non-stick sauté pan.
• Meanwhile, place milk and cream in a saucepan and bring almost to the boil, then remove from heat.
• Stir potato over low heat, for 1 minute, add cream mixture and butter, in batches, beating with a wooden spoon until mash is smooth and fluffy. Then season to taste with sea salt and freshly ground white pepper.
• Serve Paris Mash immediately or cover closely with a round of baking paper to prevent a skin from form. To re-heat mash, add a little hot milk while beating constantly with a wooden spoon until heated through.

Osso Buco

• Preheat oven to 180 Degree Celsius fan forced.
• Warm the olive oil in a fame-proof casserole dish over a medium-high heat. Add the veal pieces and sear until golden on all sides, then set them aside on a plate.
• Reduce the heat, add the onion, carrots and celery to the casserole dish with a pinch of salt and sauté for a few minutes, until the vegetables start to colour.
• Deglaze the dish with the wine, scraping the base with a wooden spoon, then simmer for 1 minutes.
• Return the veal to the casserole and add the stocks, garlic, bay leaves and thyme. Bring to a simmer, then place a sheet of baking paper directly on top of the liquid to help retain moisture during cooking.
• Cover with a lid and transfer to the oven. Bake for 3.5 hours, turning the veal halfway through. By the end, the meat should be falling off the bone.
• Remove from the oven, add a grind of black pepper, check the seasoning and adjust if necessary.