Pork ossobuco with vegetable ragout and chimichurri on mashed potatoes – recipe

Pork Ossobuco with Vegetable Ragout and Chimichurri on Mashed Potatoes

Servings: 4

Calories per serving: approx. 800 kcal

Cooking time: 2 hours 30 minutes

Ingredients:

For the Pork Ossobuco:

• 4 pork shanks (approx. 800 g)
• 2 tbsp flour
• 2 tbsp olive oil
• 1 onion
• 2 garlic cloves
• 2 carrots
• 2 stalks of celery
• 2 tbsp tomato paste
• 200 ml white wine
• 500 ml beef broth
• 1 sprig of rosemary
• 1 bay leaf
• Salt and pepper

For the Vegetable Ragout:

• 2 carrots
• 2 zucchini
• 1 onion
• 2 tbsp olive oil
• Salt and pepper

For the Mashed Potatoes:

• 1 kg potatoes
• 100 g butter
• 200 ml milk
• Salt and pepper
• Nutmeg

For the Chimichurri:

• 1 bunch parsley
• 1 bunch cilantro
• 3 garlic cloves
• 1 red chili pepper
• 1 shallot
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 100 ml olive oil
• 1 tsp dried oregano
• Salt and pepper

For Decoration:

• Fresh herbs (e.g., parsley or basil)

Steps:

Step 1: Prepare the Pork Ossobuco

1. Season the pork shanks with salt and pepper and lightly dust with flour.
2. Heat olive oil in a large roasting pan and sear the shanks on all sides. Remove and set aside.
3. Coarsely chop the onion, garlic, carrots, and celery.
4. In the same roasting pan, sauté the vegetables, add tomato paste, and briefly roast.
5. Deglaze with white wine and let it reduce.
6. Add beef broth, rosemary, and bay leaf, then return the pork shanks to the roasting pan.
7. Let it braise at 160°C in the preheated oven for about 2 hours.

Pro Tip: Occasionally spoon the cooking juices over the meat to keep it juicy.

Step 2: Prepare the Vegetable Ragout

1. Dice the carrots and zucchini into small cubes.
2. Finely chop the onion.
3. Heat olive oil in a pan and sauté the vegetables.
4. Season with salt and pepper and let cook over medium heat for about 10 minutes.

Pro Tip: For extra flavor, add a splash of lemon juice to the vegetable ragout.

Step 3: Prepare the Mashed Potatoes

1. Peel, dice, and boil the potatoes in salted water for about 20 minutes.
2. Drain the potatoes and pass them through a potato ricer.
3. Heat butter and milk and stir into the potatoes.
4. Season with salt, pepper, and nutmeg.

Pro Tip: The mashed potatoes become especially creamy when whipped with a whisk.

Step 4: Prepare the Chimichurri

1. Finely chop the parsley and cilantro.
2. Finely chop the garlic cloves, shallot, and chili pepper.
3. Mix all ingredients in a bowl with red wine vinegar, lemon juice, and olive oil.
4. Add dried oregano and season with salt and pepper.

Pro Tip: Let the chimichurri sit for at least 30 minutes to let the flavors develop.

Step 5: Plate and Decorate

1. Plate the mashed potatoes.
2. Place the pork ossobuco on top.
3. Garnish with vegetable ragout and chimichurri.
4. Strain the sauce from the roasting pan and pour it over the meat.
5. Decorate with fresh herbs.

Serving Tip: A fresh green salad and a glass of dry red wine pair excellently with this dish.

Product Knowledge:

Pork Shanks: An inexpensive but very flavorful cut of meat that becomes particularly tender through slow braising.

Parsley: Rich in vitamins and minerals, ideal for fresh and aromatic sauces like chimichurri.

5 Tips from the Pro:

• Braising: Long, slow braising makes the meat particularly tender and juicy.
• Do not cook vegetables too soft: The vegetables should still have a bite to contribute texture to the dish.
• Stir mashed potatoes creamy: Intensive stirring with a whisk makes the puree especially fluffy.
• Let chimichurri sit: To fully develop the flavors, prepare the chimichurri at least 30 minutes before serving.
• Fresh herbs: Always use fresh herbs for decoration and sauces to achieve the best aroma.