Osso Buco with Mashed Potatoes

Ingredients for the Osso Buco

• 4 pieces of osso buco
• 3 tablespoons olive oil
• 1 large carrot, sliced
• 1 large onion, coarsely chopped
• 2 garlic cloves, sliced
• 1 stalk celery, finely chopped
• 2 bay leaves
• 1 sprig rosemary
• 1 sprig thyme
• 1 tablespoon tomato paste
• 1 cinnamon stick
• 2-3 cloves
• Salt
• Pepper
• Sweet paprika
• 100 g white wine
• 400 g water

Ingredients for the Mashed Potatoes

• 1 kg potatoes
• 80 g butter or 5-6 tablespoons olive oil
• Salt
• Pepper

Instructions for the Osso Buco

1. In a large pot, heat the olive oil and sear the osso buco on both sides over high heat until browned. Remove from the pot and set aside in a bowl.
2. In the same pot, add the onion, garlic, celery, and carrot, and sauté for 2-3 minutes until softened.
3. Add the tomato paste and sauté briefly.
4. Add all the spices, stir, deglaze with the white wine, and let it cook for 2-3 minutes until the wine evaporates.
5. Return the osso buco to the pot, add the water, cover with a lid, and simmer gently for about 2 hours until the meat is tender. Add a bit more water if needed during cooking.

Instructions for the Mashed Potatoes

1. Wash the potatoes thoroughly and place them, unpeeled, in a pot. Cover with water and boil for 30-35 minutes until fully softened.
2. Once ready, remove from the water, peel them, and while still warm, mash them in a bowl using a potato masher.
3. Place the mashed potatoes in a pan over low heat. Add butter or olive oil, salt, and pepper, and stir for 2-3 minutes until everything is well combined. Remove from heat.

Enjoy your tender osso buco with creamy mashed potatoes!