I’m making Ossobuco (Osso Buco) with garlic parmesan Saffron polenta mashed potatoes. It’s delicious, cheap and super easy to make. It just takes a bit of time. Oh and the Saffron and the herbs are from my garden so technically the whole thing is still cheapeats because the saffron is free!
Also, this Ossobuco with parmesan polenta potato mash was almost as good as the advice I just gave you.
How to Make Ossobuco
Ingredients:
Shanks with exposed marrow – I used Beef Shanks here
Mirepoix of onion, garlic, carrots and celery
Some Wine
Some canned tomato
Either stock or stock from stockcube (i’m using a beef stock cube)
Italian Herbs – I used rosemary and sage. Use whatever is available (not coriander)
How to:
a) Salt, pepper and flour the beef shanks. Add some oil into a deep pan. Brown the shanks on both sides. Remove and keep separately on a plate. Note: The Meat is not fully cooked at this point.
b) Add in the mirepoix to the pan and cook for a few minutes. Adjust heat and add more oil as and if needed. DO NOT BURN the mirepoix.
c) Add some wine (I added 1/2 cup for 2 shanks). Mix with the mirepoix and let the wine evaporate by 1/2.
d) Add in stock (the amount depends on 1) How salty your stock is and 2) How much flavour your stock had. I added 1 stockcube to the pan.
e) Add canned tomato – I added 1 can – Again, depends on how tomatoey you like your food (I like it very tomatoey). Mix
f) Put the shanks back. Lower the heat to just simmering. Cover and let it cook for 90 mins or till the shanks are tender. Check and stir the pot occasionally to ensure nothing sticks to the bottom.
g) After 90 min, I removed the shanks, cubed them up and put them back into the pan with the marrow
And it’s done. Serve with Saffron Risotto (Traditional way of eating it). But I was really craving polenta so I made a Saffron Parmesan Mashed Potato Polenta. Why mashed potato? Because sometimes polenta can get too thick and heavy in the tummy if eaten just by itself. Mashed Potatoes help lighten that.
Saffron Parmesan Mashed Potato Polenta
Ingredients:
A pack of instant Mashed Potatoes
Double the amount in Polenta
Butter
Grated parmesan
Saffron – one pinch
Any herb you want to add
Either some more stock or stock cube
Garlic
How to:
a) Soak saffron in hot water a few hours ahead of time.
b) Melt some butter in a pan, sauté garlic till fragrant (no browning of garlic). Add in some stock (start with 1/2 cup of stock or 1/2 cup of water and 1/2 stock cube)
c) Stir in the polenta instant mash mix. If too dry then add in more stock.
d) In goes grated parmesan (I used 50 grams) and herbs. Mix it in
e) Add in the saffron water.
f) Once its of the consistency you like, serve it as a bed to your ossobuco!
#ossobuco #polenta #potato #recruitment #dreamjobs #deliciousfood #cheapeats #saffron #mashedpotatoes #deliciousfood #homecooked