Luke Mangan’s Osso Bucco with mashed sweet potato and gremolata

(serves 4)
Ingredients: 1kg Osso Bucco (about 4  thick pieces)
½ cup plain flour
Salt/pepper to season
3 T olive oil
3 T butter
1 onion, chopped
½ cup chopped celery
½ cup chopped carrot
4 gloves garlic, chopped
2 bay leaves
3 T parsley, chopped
1 cup dry marsala or other dry white wine
2 cups beef stock
2 tomatoes, peeled, seeded and chopped
8 pieces broccolini

Sweet potato mash ingredients:3 large sweet potatoes
¾ cup cream
½ cup butter
¾ cup maple syrup

Gremolata:    Combine the following:
1 lemon, zested
1 orange, zested
2 garlic cloves, minced
2 T chopped parsley

Method:    Season flour well and coat osso bucco pieces in flour. Tap off excess.
Heat the oil and butter, then brown the osso bucco in small batches. Set aside once browned.
Add onions, celery, carrot, parsley, bay leaves and garlic to pan and cook for a few minutes.
Turn heat up to high and add marsala or wine to pan to deglaze. Cook until liquid is reduced.
Return the osso bucco to the pan, along with tomatoes and beef stock.
Turn heat to low, and simmer gently for 1.5 – 3 hours, until the meat is falling off the bone, stirring every 40 minutes or so, and adding more stock if necessary. Allow to stand for 5 – 10 minutes before serving.

While Osso Bucco is cooking, prepare sweet potato mash. Wash sweet potatoes and wrap individually in alfoil, adding a drizzle of olive oil and seasoning.
Place in pre-heated oven at 180 C for 45 – 50 minutes or until cooked. Allow to stand for 5 minutes after cooking.
Then scoop out the flesh, and add to a saucepan along with the cream, butter and maple syrup. Mix thoroughly on a moderate heat and season to taste.
Add the broccolini to boiling water for 2 – 3 minutes, then drain and pat dry. Drizzle with olive oil and season to taste.

To Serve:     Place a few spoonfuls of sweet potato on a plate, top with the osso bucco and sprinkle with gremolata. Serve with the broccolini and enjoy!