Tuscan Braised Osso Buco with Mascarpone Cauliflower Purée

Ingredients

• •4 center-cut veal shanks (about 1.5 inches thick)
• •Kosher salt and freshly ground black pepper to taste
• •3 tablespoons extra-virgin olive oil
• •4 tablespoons unsalted butter, divided
• •1 large yellow onion, finely minced
• •1 medium carrot, finely minced
• •1 celery stalk, finely minced
• •5 cloves garlic, minced and divided
• •1 tablespoon tomato paste
• •1 cup dry Tuscan white wine (like Vernaccia)
• •2 cups high-quality veal or beef bone broth
• •2 sprigs fresh thyme
• •1 sprig fresh rosemary
• •1 bay leaf
• •1 large head cauliflower, cut into small florets
• •1/2 cup mascarpone cheese
• •1/4 cup heavy cream
• •1/2 cup fresh flat-leaf parsley, finely chopped
• •Zest of 1 organic lemon

Instructions

1. 1Pat the veal shanks dry with paper towels and tie each with kitchen twine around the middle to ensure the meat stays attached to the bone during braising. Season aggressively with salt and pepper.
2. 2In a heavy Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the shanks until a deep golden-brown crust forms on both sides, about 5-6 minutes per side. Remove the shanks and set aside.
3. 3Lower the heat to medium. Add 1 tablespoon of butter and the remaining olive oil. Sauté the onion, carrot, and celery (the soffritto) until soft and caramelized, about 10 minutes. Stir in 4 cloves of minced garlic and the tomato paste, cooking for another 2 minutes.
4. 4Pour in the white wine to deglaze the pan, scraping the bottom with a wooden spoon to release the fond. Let the wine reduce by half.
5. 5Return the shanks to the pot along with any accumulated juices. Add the bone broth until the liquid reaches halfway up the sides of the meat. Nestling the thyme, rosemary, and bay leaf into the liquid.
6. 6Cover with a tight-fitting lid and simmer on the lowest heat setting for 2.5 to 3 hours, or until the meat is meltingly tender and yields easily to a fork.
7. 7Prepare the purée: Steam the cauliflower florets until very soft. While still hot, transfer to a high-speed blender with the mascarpone, the remaining 1 tablespoon of butter, and heavy cream. Blend until perfectly smooth and season with salt and white pepper.
8. 8Prepare the gremolata: In a small bowl, combine the chopped parsley, lemon zest, and the final clove of finely minced garlic. Set aside.
9. 9Once the veal is done, carefully remove the shanks and keep warm. Strain the braising liquid through a fine-mesh sieve into a saucepan. Boil over high heat until it reduces into a thick, glossy syrup.
10. 10To serve, spoon a generous cloud of garlic-mascarpone cauliflower purée onto a shallow bowl. Place a shank in the center, drizzle with the sauce reduction, and top with a vibrant pinch of fresh gremolata.