Osso Bucco is an Italian dish consisting of braised veal shanks in white wine, which means “bone with a hole” or “hollowed bone”. This refers to the veal shank bone with a large and tasty marrow filling.
- 6 veal shanks, a board book from the butcher because they are rare
- 1 orange
- 1 large box 4 / 4 peeled whole tomatoes in natural juice
- 1 / 2 celery root
- 4 large carrots
- 2 turnips
- 2 large onions
- 15 g butter
- 1 tablespoon powdered sugar
- 2 tablespoons oil
- 2 cloves garlic
- 1 bay leaf
- 5 white peppercorns crushed Malabar
- Cut turnips, carrots, celery and onions into cubes. Melt the butter in a frying pan and made it back to heat the diced vegetables, stirring. When they returned, sprinkle with sugar and let caramelize a few moments and then disposing a glass casserole, or earth iron casserole.
- Veal shanks with salt and flour them lightly, tap to remove the surplus energy.
- Over the vegetables. Take this opportunity to put your oven to preheat to 170 degrees.
- In the same pan, pour the contents of the box of tomatoes and add chopped garlic, bay leaf, a nice pinch of thyme and a pinch of salt. Boil down slightly, attention must remain a little juice.
- Pour tomato sauce over the meat.
- Cover and bake for 3 hours at 170°. Halfway sprinkle the top of the pan if necessary.
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