@foodmakersrecipes: This Osso Buco looks like an elegant restaurant dish! INGREDIENTS: 4 pieces of ossobuco (beef shanks) Salt and black pepper to taste All-purpose flour for dredging Olive oil for searing 1 chopped onion 1 chopped carrot 1 chopped leek stalk (or celery if preferred) 240 ml (1 cup) dry red wine Enough beef or vegetable broth to cover the meat {potato puree with spinach} 4 large potatoes 1 bunch spinach 1 garlic clove 120 ml (1/2 cup) heavy cream 2 tbsp butter Salt and black pepper to taste HOW TO: Tie a string around each piece of ossobuco. Season with salt and pepper and lightly dredge with flour, shaking off excess. Heat a large skillet with a drizzle of olive oil and sear the meat on both sides until golden brown. Set aside. In the same skillet, sauté the onion, carrot, and garlic until softened. Return the ossobuco to the skillet and pour in the dry red wine. Let it evaporate a bit. Add beef or vegetable broth to cover the meat. Cover and simmer on low for about 2 hours, or until the meat is very tender. Use a pressure cooker if you prefer to speed it up. Boil the potatoes in salted water until tender. Drain and mash into a smooth puree. In another pot, quickly blanch the spinach in boiling water and drain well. In a blender, puree the spinach with garlic, cream, salt, and pepper until creamy. Mix this sauce into the potato puree and finish with butter. On a plate, place a portion of spinach potato puree. Top with a piece of ossobuco and spoon over some of the thick sauce from the pot. Serve! Note: Ossobuco literally means "hollow bone" in Italian ("osso" = bone, "buco" = hole). During slow cooking, the marrow inside the bone melts, leaving a hole. #foodmakersrecipes #easyrecipes #recipes #cookingrecipes #easyrecipe #food #cooking #homerecipes #chef #gastronomy

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Tuesday 23 June 2026 16:00:00 GMT