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Potato Osso Bucco

Serves1
IngredientsPotatoes
Menu PartAppetizer/Small Plate

Chef Troy Guard
Tag Restaurant
Denver

Veggie lovers will appreciate this unique take on osso bucco—a dish that is usually composed of braised cross-cut veal shanks. Instead, chef Troy Guard of Tag Restaurant in Denver hollows out a potato to resemble the shank bone, fries it until lightly crisped and fills it with a small amount of braised oxtail. It makes for an elegant small plate.

Ingredients

1 large, oblong potato, peeled and ends cut off
2 oz. braised oxtail (recipe follows)
2 tbsp. braised oxtail demiglace
1 tbsp. minced pasilla chili
1/4 tbsp. minced shallot
1/4 tbsp. minced chives
1 tsp. sliced breakfast radish
2 tbsp. chopped yellow heirloom tomato
Sherry vinegar, as needed
Olive oil, as needed
Salt and pepper, to taste
1 tbsp. chopped fresh cilantro
Chive flowers, as needed

Braised oxtail
5 lb. oxtail
12 cloves garlic, chopped
1 large white onion, chopped
1 carrot, chopped
2 celery ribs, chopped
1 bunch fresh thyme
1 tbsp. juniper berries
2 tbsp. black peppercorns
6 bay leaves
8 cups beef stock
1 cup red wine
 

Steps

1. For potato osso bucco: Parboil potato in salted water until soft enough to poke with toothpick or fork. Place on sheet tray to rest. When cool, hollow out middle. Deep fry until lightly crispy on edges, about 2 minutes. Remove from oil and lightly season with salt and pepper.
2. Toss minced pasilla, shallots, chives, sliced radishes and chopped tomato with splash of vinegar and olive oil; season to taste with salt and pepper, set aside.
3. For braised oxtail: In large, heavy cast iron pan, sear oxtail on all sides. Reserving all fat and liquids in pan, remove oxtail and add veggies and aromatics. Cook until just translucent and deglaze with red wine. Return oxtail to pan and add beef stock. Braise for 4 hours in 250 F oven until tender.
4. For braised oxtail demiglace, drain braised oxtail stock, clarify and reduce to desired consistency.
5. To serve, fill center of potato with 2 ounces braised oxtail and top with chopped cilantro and reserved radish-tomato mixture. Set on pool of 2 tablespoons of braised oxtail demiglace. Garnish with chive or other herb flowers.

Photo courtesy of Idaho Potato Commission

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