
Lamb Ossobuco over Saffron Mashed Potatoes

Indulge in a true taste of culinary excellence and elegance. Chef Santiago pairs lamb shank—braised until falling off the bone-tender in the style of ossobuco—with creamy saffron-infused mashed potatoes. Served alongside roasted broccolini and an herby gremolata, the lamb and mashed potatoes promise an unforgettable dining experience. This dish stands as a testament to the rich flavors and traditions of Italian cuisine.
Nutritional facts
Protein
34g
Carbs
37g
Calories
1080kcal
Fat
86g
Ingredients
Lamb Leg, Canola and Olive Oil Blend, Butter, Extra Virgin Olive Oil, Carrots, Celery, Onion Powder, Garlic Powder, Black Pepper, Garlic, Lemon Zest, Heavy Cream, Potato, Onion, Kosher Salt, Saffron, Chicken Base, Thyme, Broccolini, White Wine, Canned Tomato, Italian Parsley
Contains milk, wheat, soybeans, celery.
Reviews
4.2





Based on 526 reviews
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About Santiago Lopez

Chef Santiago Lopez is a native of Mexico. He's extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To Lopez, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. His love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. Over the years he has worked in different restaurants as manager and has worked his way up to executive chef in restaurants such as Gardenia, La Casa Agave, Vida Verde, and more. After 25 years in this beautiful profession, he has realized only one thing: He doesn't cook to live, he lives to cook
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