East Lightens Osso Buco Oven Roasted Monk Fish 'Osso Buco' with Herb Whipped Potatoes

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Olive oil, to cook

1 cup diced onion

3/4 cup diced celery

3/4 cup diced carrot

1/2 tablespoon minced garlic

1 tablespoon tomato paste

1 cup white wine

1 cup crushed tomatoes

1 bay leaf

4 sprigs thyme

1/4 cup soy sauce

3 stalks lemon grass, roughly chopped

1/2 cup fresh orange juice

4 cups chicken or vegetable stock

One 3-pound monk fish saddle, cleaned and cut into 4 pieces

Salt and black pepper, to taste

Cayenne, for seasoning

1/2 cup balsamic vinegar

2 tablespoons Chinese vinegar

Mushrooms, recipe follows

2 tablespoons butter

1 lemon, juiced

Herbed Whipped Potatoes:

1 1/2 pounds potatoes, peeled and halved

5 cloves garlic

8 tablespoons butter

1/2 cup chopped herbs (basil, parsley, chives, and cilantro)

Gremolata:

1/4 cup parsley, finely chopped

3 cloves garlic, finely chopped

1 lemon, zested

Mushrooms:

1 cup fresh shitake mushrooms, quartered with stems removed

1 cup button mushrooms, halved with stems removed

1/2 tablespoon chopped garlic

1/2 tablespoon chopped ginger

1 tablespoon olive oil

Salt and black pepper, to taste