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
1080
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
Reviews
4.2
Based on 600 reviews
James · 07/06/25
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About Santiago Lopez
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
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