Ligur-Style Sturgeon Ossobuco

Preparation of the Ossobuco and Ligur Sauce

1. Cut two lemons in half and caramelise them on a non-stick pan.
2. Using another non-stick frying pan, sauté the ossobuco, and then transfer to a baking pan.
3. On the frying pan used for the ossobuco, sauté the capers, olives and cherry tomatoes.
4. Add salt and pepper to taste and add some lemon zest. By now the Ligur sauce should be ready.
5. Cover the ossobuco with the Ligur sauce, add the caramelised lemons and bake for 14 minutes at 145°C or until it is ready (the meat is tender inside).
6. Serve over the creamy mashed potatoes pouring the sauce and placing a caramelised lemon on the side.

Preparation of the creamy mashed potatoes

1. Cook the potatoes in a pan. Once they are cooked, remove from the pan and peel them while hot.
2. Use a potato masher to puree the boiled potatoes.
3. At the same time, bring the milk to boil.
4. Slowly pour the hot milk and add the frozen butter cut in cubes to the puree. Mix everything thoroughly using a wooden spoon.
5. Add salt and pepper.