Ossobuco with Vegetables and Mashed Potatoes

Method

1. Score the connective tissue around each veal shank to prevent curling during cooking.
2. Dredge the shanks lightly in flour, shaking off excess.
3. Heat clarified butter in a large pan over high heat. Sear the shanks until golden brown on all sides. Remove and set aside.
4. In the same pan, deglaze with sparkling wine (or white wine), scraping up the browned bits.
5. Add diced carrot, celery, and leek (or onion) to the pan. Cook until softened.
6. Return the shanks to the pan, nestling them among the vegetables. Add a little water or meat broth, season with salt and pepper, cover, and simmer for about 30 minutes until tender.
7. Meanwhile, boil potatoes until tender. Drain and mash while hot.
8. Add butter, fresh cream, salt, and grated Grana Padano cheese to the mashed potatoes. Mix until smooth and creamy. Adjust seasoning.
9. Once the shanks are cooked, add chopped parsley and lemon zest to the pan. Toss to combine.
10. Squeeze a little lemon juice over the shanks. Stir gently.
11. Serve the ossobuco with a generous spoonful of vegetables and a side of mashed potatoes. Garnish with lemon julienne if desired.