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OSSO BUCCO with BLEU CHEESE MASHED POTATOES

from Chef Matthew Dudney
For Osso Bucco (Italian Stew)
Ingredients:
2 lamb or veal shanks
all purpose flour for dredging
canola oil
1 large onion, diced large
1 red pepper, diced large
1 green pepper, diced large
2 garlic cloves, chopped
1/2 cup red wine
1 can tomato paste (or diced fresh tomatoes or canned stewed tomatoes)
1 ½ cup beef stock
 
Directions:


1. Roll shanks in flour and on the stove-top brown in oil (you will need to do this in a large ovenproof oval or square pan with high sides).

2. Add onion, peppers and garlic halfway through the browning process.

3. Add wine, tomato paste, and add beef stock, scraping brown bits from bottom of pan.

4. Cover and place in 400 degree oven.

5. Cook for approximately 1 ½  hours.

6. Reduce gravy in a skillet if necessary and add salt and pepper to taste.
For Bleu Cheese Mashed Potatoes
Ingredients:
2 lbs red potatoes
2 Tablespoons butter
3 or 4 garlic cloves, minced
3 Tablespoons bleu cheese, crumbled
milk or cream
salt and pepper to taste
Directions:


1. Chop potatoes into large chunks with skins on. Boil until tender and drain.

2. Add butter, garlic, and bleu cheese and mash together with the potatoes.

3. Add milk or cream for desired consistency.

4. Add salt and pepper to taste.