Osso Bucco With Gremolata Served On Mashed Potatoes

Substitute beef shin with oxtail.



    1. Spread the flour on a plate and coat each piece of shin in flour, shaking off the excess.
    2. Heat a few tablespoons of olive oil in a large stew pot over a medium-high heat. Working in batches, add a few shin pieces at a time and fry until browned on both sides. Remove the beef and set aside.
    3. Lower the heat (add more olive oil if necessary), add the onions, carrots and celery to the pot and gently fry until the onion is soft and translucent.
    4. Stir in the remaining ingredients, add the reserved beef and bring to the boil.
    5. Cover and simmer for 2 ½ to 3 hours removing the lid for the last 30 minutes of cooking time to allow the sauce to thicken. The beef should be tender and falling off the bone. Season with salt and pepper to taste.
    6. Once you have removed the lid from the Osso Bucco, start the mashed potatoes. Put a medium saucepan of salted water on the boil and cook the potatoes for 20 minutes or until you can easily push a knife through them.
    7. Whilst your potatoes are boiling away, mix the lemon zest, orange zest, parsley and the pine nuts together. Lightly season the gremolata with salt and pepper. Set aside for serving.
    8. Drain the water from the saucepan and add the butter and milk to the potatoes. Season well with salt and pepper.
    9. Using a potato masher, mash potatoes until smooth and creamy. Be careful to not over beat them, this will give the potatoes a glue-like texture.
    10. Serve the Osso Bucco over a spoonful of steaming mashed potatoes and sprinkle the refreshing gremolata on top. Buon appetito!
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