Wagyu Beef Osso Buco with Mashed Potatoes

Directions

1. Tools - Boning Knife, Large Cast Iron Skillet with Lid, Instant Read Thermometer, Medium Pot with Lid, Grill, Stovetop or Outdoor Propane Burner, Tongs, Aluminum Foil, Potato Ricer, 2 Large Bowls
2. FIRST STEP Take the Fullblood Wagyu shank/osso buco steaks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
3. PREPARING THE OSSO BUCO Preheat the grill to 350°F (or medium-low). Meanwhile, place a large cast iron skillet with 3 tablespoons of butter on a propane burner (or stovetop), and turn the heat to high. While the pan is heating up, trim the Wagyu shank/osso buco steaks of any excess fat, and season the steaks with smoked salt and black pepper. Once the skillet begins to smoke, add the Wagyu shanks to the skillet. Cook for 3-4 minutes per side, until both sides are browned. Place the browned Wagyu steaks on a plate, and set them aside. Once the Wagyu steaks have been removed from the skillet, reduce the heat to medium-low. Add the diced celery, diced carrots, and minced onion to the skillet. Once the onions appear translucent, add the minced garlic. Cook for about 1 minute until fragrant. Next, add the tomato paste, thyme sprigs, rosemary sprigs, and bay leaves. Cook for about 30 seconds until fragrant. Stir as needed. Add the beef stock and 3/4 of the bottle of dry white wine to the skillet. You will use the remaining wine later. Increase the temperature to medium-high, and bring to a simmer. Stir constantly until all of the ingredients are combined. Once thoroughly mixed, place the Wagyu steaks back in the skillet, and turn off the burner (or stovetop). Transfer the skillet to the preheated grill. Cover the skillet with a lid, and cook for 1 hour.
4. PREPARING THE MASHED POTATOES Meanwhile, place the potatoes in a medium-size pot on the stovetop. Fill the pot with water until the potatoes are submerged. Cover the pot with a lid, and turn the heat to high. Bring to a boil, and cook the potatoes for about 20 minutes. Once the potatoes are tender, turn off the stove, and drain the water. Mash the potatoes using a potato ricer. Add 4 tablespoons of butter and the whole milk to the mashed potatoes. Mix thoroughly. Add salt and black pepper to taste. Then, set the potatoes aside until ready to use.
5. FINAL STEPS After the Wagyu steaks have cooked in the skillet for an hour, take the lid off the skillet. Allow the Wagyu steaks to continue to cook, uncovered, for at least 30 minutes or until fork-tender (this step will help to firm the steaks’ crusts). Once fork-tender, transfer the steaks and braising liquid to a lipped plate. Remove the herb sprigs and bay leaves. Then, cover the steaks and braising liquid with aluminum foil. Set aside until ready to use. Transfer the skillet back to the stovetop (or propane burner), and turn the heat to high. Add 2 tablespoons of butter and the remaining wine (1/4 bottle) to the skillet. Simmer the mixture for about 15 minutes until spoon-thick. Turn off the burner, and set the mixture aside. Plate the Wagyu steaks and braising liquid with the buttery mashed potatoes, and pour the skillet mixture (butter and wine) over the steaks and potatoes. Garnish with chopped parsley, serve, and enjoy!