Osso Bucco by Laurent Mariotte

Ingredients

For 6 servings

• •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

Method

1. 1.Pass the slices of shank into the flour, tap the excess.
2. 2.Heat the butter in the casserole and sauté the garter slices on both sides over low heat. Season.
3. 3.Meanwhile, peel and cut into onion cubes and carrot.
4. 4.Add them to the meat with a bay leaf and a branch of thyme and cook for 5 minutes.
5. 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. 6.Continue cooking for another 15 minutes to reduce the sauce.
7. 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.