Osso Bucco by Laurent Mariotte
- Total time
- 2 h 30
- servings
- 6 servings
- Dish type
- Other
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Prep
30 min
Cook
2 h
Total time
2 h 30
Ingredients
Ingredients
- 2 tranche 2 slices of veal shank with bone
- 1 1 carrot
- 1 1 onions
- 60 60 butter
- 50 g 50 g flour
- 10 cl 10 cl of white wine
- 1 1 cans of peeled tomatoes in pieces
- 40 cl 40 cl veal bottom
- laurel
- thyme
- fine grey salt
- mill pepper
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Method
- 1
Pass the slices of shank into the flour, tap the excess.
- 2
Heat the butter in the casserole and sauté the garter slices on both sides over low heat. Season.
- 3
Meanwhile, peel and cut into onion cubes and carrot.
- 4
Add them to the meat with a bay leaf and a branch of thyme and cook for 5 minutes.
- 5
Pour the white wine, let it reduce. Add the peeled tomatoes and the veal bottom to the casserole. Simmer over low heat and cover for 1h30 and remove the lid.
- 6
Continue cooking for another 15 minutes to reduce the sauce.
- 7
Prepare the gremolata: In a small blender, combine the frayed flat parsley, peeled and degermated garlic and lemon zest. Mix. Season the osso buco, sprinkle with gremolata and serve with a creamy polenta or risotto.
Source : marmiton
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