How to make
If the veal shank is whole, cut it into cutlets with the bone. Grab a pan, add the butter and put it on the stove.
Seal each piece, first roll it in the spices - black pepper, Himalayan salt, thyme and rosemary. Seal on both sides on high heat until they acquire a crust.
Then arrange the cutlets in the baking pan, pour them with the broth (you can add some white wine if desired), add the garlic, sweet paprika, cayenne pepper and more salt to taste.
Under the foil bake the veal at 300°F (150°C) for 2 hours, then for another 30 minutes at 370°F (190°C).
Make the potato base by peeling and cutting the potatoes. Boil them in salted water, then add the milk and butter and mash them with a mixer to insert air and be fluffy.
Serve your osso buco by placing the potato base under it, then pour 2 tablespoons of the sauce in which it is cooked.
Enjoy!
