How to make osso bucco with smashed potatoes

Create tender, melt-in-your-mouth beef in a rich tomato sauce (RECIPE BELOW) thanks to Leggo’s Tomato Paste. It’s a delicious winter warmer, especially served with crispy smashed potatoes.
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Osso Bucco with smashed potatoes
Serves 4 Prep 20 mins Cooking 2½ hours
1½ tbs olive oil
4 (about 1kg) Coles Australian No Added Hormones Beef Osso Bucco
1 brown onion, chopped
Pinch of salt
2 carrots, peeled, chopped
2 celery sticks, chopped
¼ cup (70g) Leggo’s Tomato Paste
2 cups (500ml) beef stock
400g can diced tomatoes
½ bunch flat-leaf parsley, leaves picked, stems chopped
8 brushed potatoes, peeled
Olive oil, extra, to drizzle
1. Heat 2 tsp oil in a large flameproof heavy-based casserole pan over high heat. Cook half the beef for 2 mins each side or until browned. Transfer to a plate. Repeat with another 2 tsp oil and remaining beef.
2. Heat remaining oil in the pan over medium heat. Add the onion and salt and cook, stirring, for 2 mins or until the onion softens. Add the carrot and celery and cook, stirring, for 5 mins or until the vegetables soften slightly. Add tomato paste. Cook, stirring, for 1 min or until paste is slightly darker in colour.
3. Add stock and tomato to the pan and stir well, scraping base of pan. Stir in the chopped parsley stems. Arrange beef in a single layer in the pan. Bring to a simmer. Reduce heat to very low. Cover and cook for 2 hours or until beef is tender and falling off the bone.
4. Meanwhile, preheat oven to 200°C. Grease a baking tray. Place potatoes in a saucepan and cover with cold water. Cover and bring to the boil over high heat. Uncover and cook for 15-20 mins or until just tender. Drain. Place potatoes on prepared tray. Cool slightly. Use a folded clean tea towel to gently press down on potatoes to flatten. Drizzle with extra oil and season with salt. Bake for 45 mins or until golden.
5. Use a slotted spoon to transfer the beef to a plate. Cover to keep warm. Bring the sauce to the boil over medium-high heat. Cook for 10 mins or until sauce thickens slightly. Season. Coarsely chop half the parsley leaves. Stir into the sauce in the pan.
6. Divide sauce and potatoes among serving bowls. Top with beef. Sprinkle with remaining parsley leaves.
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