Wash the potatoes very well (take potatoes of the same size to have a uniform cooking) and put them in a pot.
Cover them with water and cook them (30 minutes)
- Drain and peel the potatoes.
- Mash them with a fork, add the chopped parsley, salt and pepper.
- Add some water to give consistency.
Shank "Ossobuco" preparation:
- Pass the shanks in the flour on both sides.
- In a pan we put the butter, the oil, the onion cut into pieces and the sage.
- Add the shanks and brown them on both sides over low heat.
- Add the wine and let it evaporate.
- Add the broth.
- When it starts to boil cook for 1 hour on medium heat.
- Check occasionally not to let all the sauce evaporate, if necessary add water.
- Salt and pepper to taste.
Advices:
To find out if the potatoes are cooked, insert a fork into the potatoes to see if they are ready and soft.
To achieve the preferred consistency of the puree, water, milk or vegetable broth can be used. The important thing, however, is always to pour in little by little.
The cooking time changes according to the size of the shanks.
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