Mashed Potatoes x Osso buco.

Lunch, Dinner.
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Osso buco is Italian for ‘bone with a hole’. The hole part is filled with bone marrow and when cooked it slips through forming a hole in it.

This meal is labor of love 😂😂😂. Its not funny actually, this meal actually took me 3hrs and 30mins. I know, it’s long for a meal but the end result is totally worth it!!! Sometimes treating yourself, involves going the extra length and I just had to, I mean who doesn’t love themselves?! 😒😒

Ingredients. (osso buco)

  1. Two pieces of osso buco meat.
  2. Nicely chopped Onion.
  3. A tablespoon of salt.
  4. Two finely chopped juicy tomatoes.
  5. A tablespoon of garlic powder.
  6. Two tablespoons of tomato paste.
  7. Two cups of water.
  8. Tablespoon of garam masala.

Ingredients (Mashed Potatoes).

  1. 10pcs of peeled potatoes.
  2. Half a cup of grated cheddar cheese.
  3. Tablespoon of salt.
  4. A cup of milk.


Place your peeled tomatoes in a heated sufuria filled with hot water. Let the potatoes boil for 30 minutes. As the potatoes boil, brown your meat for 5minutes on each side.

On a different sufuria, place two spoons of oil and as it heats add the chopped onions. Let them cook for approximately 30 secs then add your salt, garam masala and garlic powder. Let the onions sauté in the spices for another minute or so.

When you start to smell an aroma, add your juicy tomatoes and let it cook to form a puree. Afterwards, place your tomato paste and stir till it mixes with the puree then add half a cup of water, also stir and bring it to a boil. When it’s sizzling hot add the meat inside and let it simmer in medium heat for 3hrs (this where, jiko comes in). If the stock finishes, top up but not too much. Make sure you have thick gravy.

Afterwards make sure the potatoes are ready. Pour the water out and crush the potatoes using a potato crusher. Add a spoonful of oil, the milk and cheese. After all this mix and mash away. The cheese and milk make the mash potatoes soft and fluffy.

For garnishing, I used red Cabbage and kachumbari.

Serve while hot!

Comments (1)

  • Sly says:

    It’s worth it, congrats and keep it up there

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