Osso bucco, the traditional recipe
Ingredients
Instructions
- 6 slices veal shank
- 3 anchovy fillets in oil
- 3 Onions
- 2 garlic cloves
- 4 Carrots
- 6 very ripe tomatoes
- 1 Orange untreated
- 4 tbsp. tablespoons olive oil
- 2 tbsp. Flour
- 25 cl Veal (or poultry) broth
- 2 tbsp. chopped mint
- 1 bouquet garni
- Salt
- Pepper
- Peel and finely chop the onions and garlic. Peel the carrots, cut them into cubes.
- Scald and peel the tomatoes, then seed them and chop them.
- Grate the zest from the orange and collect the juice.
- Fry the onions and carrots without coloring them in a casserole dish with 1 tbsp. oil soup.
- Add the tomatoes and the bouquet garni. Cover and simmer for 10 mins.
- Flour the meat, brown it in a pan with 2 tbsp. oil soup.
- Then, drop the slices as you go into the casserole.
- Deglaze the pan with the broth, scraping up the browned bits. For into the casserole.
- Add the orange juice, salt, pepper. Cook for 1 hour 30 minutes covered over low heat.
- Heat the remaining oil in a pan. Add the anchovies, crushing them with a spatula.
- Put the anchovies in a bowl, add the garlic, zest and chopped mint.
- Sprinkle the ossobuco with this mixture, mix and serve.
- Extra tip: Practical, cooking in two stages guarantees smoother meat: the day before, let the osso-bucco simmer for an hour, then set aside in the fridge.
- Reheat for 30 minutes over low heat before serving.
Osso bucco, the traditional recipe
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