Osso Buco
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Cooking time :
Total time :
Osso Buco for 6 people:
- 6 pieces of osso buco from veal shanks, approximately 250 g each
- 50 g of flour
- 50 g of butter
- 10 cl of olive oil
For the braising base:
- 1 peeled carrot, 1/2 celery stalk, 1 onion, 1 shallot, all finely diced (small squares)
- 2 cloves of garlic, peeled and chopped
- a bit of thyme
- 2 bay leaves
- 2 large peeled tomatoes (skins removed), seeded (keep the juice) and diced, or in winter, a 14 oz can of organic peeled tomatoes with the juice
- 10 cl of dry white wine
- 50 cl of veal stock (prepared)
For the finishing touch:
- 2 large peeled tomatoes, seeded and diced, or in winter, a can of organic peeled tomatoes
- 3 cloves of garlic, peeled and chopped
- 2 shallots, finely diced
- zest of one lemon cut into fine julienne (filaments), boiled in water for 5 minutes, then refreshed and drained
- 5 cl of olive oil
- salt and freshly ground pepper
Progression
1- Preheat the oven to 200°C (th6-7).
2- Season the meat pieces with salt and pepper, then coat them with flour, tapping to remove the excess.
3- In a casserole dish, melt the butter and oil, then brown the osso buco on each side. Transfer them to a separate tray.
4- In the same casserole dish, add a little more butter and oil. Sweat all the braising base ingredients, season with salt and pepper, and let them sweat for 10 minutes covered.
Add the white wine, let it simmer for another 5 minutes, then add the veal stock and tomato juice. When it comes to a boil again, taste for seasoning.
5- Place the meat pieces with the juice from the tray into this braising base, then cook covered in the oven for one hour.
6- During the cooking time, prepare the finishing garnish:
a) Heat a bit of olive oil in a saucepan, then add the finely diced shallots, chopped garlic, tomato cubes, a bit of thyme, season, and let it cook covered on low heat for 15 minutes.
Plating:
Carefully remove the meat slices (decant) using a spatula and slotted spoon. If you don't have much juice left in your cooking, add a bit of water, bring it to a boil again, and adjust the seasoning.
Plate on a beautiful dish: a bit of the braising base, the osso buco on top, then using a large spoon, add a mound of the garnish and finish with some lemon zest.
Serve, for example, with risotto (try the Carnaroli del Pavese Gran Riserva Maturato 1 Anno from Gallo, if available), pilaf rice, spaghetti, or fresh tagliatelle. Open a good Barolo, put on your Inter jersey, and enjoy!
2- Season the meat pieces with salt and pepper, then coat them with flour, tapping to remove the excess.
3- In a casserole dish, melt the butter and oil, then brown the osso buco on each side. Transfer them to a separate tray.
4- In the same casserole dish, add a little more butter and oil. Sweat all the braising base ingredients, season with salt and pepper, and let them sweat for 10 minutes covered.
Add the white wine, let it simmer for another 5 minutes, then add the veal stock and tomato juice. When it comes to a boil again, taste for seasoning.
5- Place the meat pieces with the juice from the tray into this braising base, then cook covered in the oven for one hour.
6- During the cooking time, prepare the finishing garnish:
a) Heat a bit of olive oil in a saucepan, then add the finely diced shallots, chopped garlic, tomato cubes, a bit of thyme, season, and let it cook covered on low heat for 15 minutes.
Plating:
Carefully remove the meat slices (decant) using a spatula and slotted spoon. If you don't have much juice left in your cooking, add a bit of water, bring it to a boil again, and adjust the seasoning.
Plate on a beautiful dish: a bit of the braising base, the osso buco on top, then using a large spoon, add a mound of the garnish and finish with some lemon zest.
Serve, for example, with risotto (try the Carnaroli del Pavese Gran Riserva Maturato 1 Anno from Gallo, if available), pilaf rice, spaghetti, or fresh tagliatelle. Open a good Barolo, put on your Inter jersey, and enjoy!
credits photo : ©Anne Bailhache - A.F.Touch
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