Osso bucco with market vegetables

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Osso bucco with market vegetables

Osso bucco with market vegetables



Osso bucco with market vegetables
Osso bucco with market vegetables
Ingredients Osso bucco with market vegetables
Number of persons
-
4
+

4 veal shanks

800 g ripe tomatoes

600 g carrot tops

3 turnips

3 white onions

3 cloves of garlic

100 g celeriac

25 cl dry white wine

3 tablespoons of olive oil

50 g semi-salted butter

3 tablespoons of veal stock

Bouquet garni




Preparation Osso bucco with market vegetables
Total time: 32 min
Preparation time: 30 min
Cooking time: 2 min
Julienne the carrots, turnips, celeriac, slice the onions and garlic.
Whisk the tomatoes, remove the seeds and cut them into pieces.
Wash the shanks, pass them in flour.
Heat the oil in a casserole dish large enough to hold the shanks flat, brown them on both sides, remove them and keep them warm. Add the butter and replace them with the vegetables (except the tomatoes), fry them over high heat while stirring, add the white wine, tomatoes, bouquet garni, veal stock and bring to a light boil.
Put the shanks back on the garnish, cover and simmer over very low heat for 2 hours.
At the end, you can add blanched lemon and orange zest.

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