Imprimer la recette

Serves : 4 people

Preparation : 45 minutes

Cooking : 2 hours 30

Ingredients

For the vegetable filling
4 veal shanks
flour
1 lemon untreated organic
thyme
1.3 cup of water
olive oil
salt, pepper
parsley

For the finely diced vegetables
3 carrots 1/3 finely diced, 2/3 cubed for the filling (easier to cut)
1 celery large
1 onion

For the tomato sauce
28.2 oz of chopped tomatoes
1 garlic
1 dry white wine
1 veal stock in powder form
basil

Kitchen utensils
cast-iron casserole oven-safe
sauté pan
vegetable brush
chef's knife

Instructions

Dice the meat into small cubes and brown it

Scrub the carrots and rinse them under running water.
Dice one-third of the carrots (set the rest aside for later), the onion, and the celery stalks into brunoise.
Meanwhile, lightly dust the shank slices with flour and brown them for a few minutes in a skillet with olive oil.
Set aside the shank pieces. If necessary, scrape and loosen any meat clinging to the bottom of the pot; this will add flavor to the brunoise.
Add the finely diced vegetables to the pot, then season with salt and pepper. Sauté the vegetables over medium heat for about 10 minutes, being careful not to burn them!

Tomato sauce

Peel, remove the germ, and mince the garlic.
Heat a little olive oil in a skillet.
Pour in the contents of the can of crushed tomatoes. Add the garlic and let it simmer for a few minutes.
Prepare the veal stock by diluting it in a glass of water.
Add the veal stock to the pan, along with the white wine.
Season with salt and pepper, and add a few fresh basil leaves if you have them. Let it simmer for 2 minutes.

Baking

Add the sauce to the casserole dish, along with the pieces of meat.
Peel and dice the remaining carrots, then add them to the contents of the casserole dish. Pour the water into the casserole dish as well (see the amount listed in the ingredients).
Preheat the oven to 200°C.
Grate the lemon zest into the pot. Add the sprig of thyme and stir.
Cover the casserole dish and place it in the oven. Bake for 1 hour and 30 minutes , making sure the water doesn’t evaporate too much.

Final cooking

Remove the pot from the oven, and add water if there isn't enough broth left. Don't put the lid back on if there's too much liquid; otherwise, cover it again.
Let it cook for another 30 minutes in the oven or on your stovetop.
Rinse, trim, and finely chop the parsley. Set aside in a bowl.
Once cooked, serve the osso buco piping hot with the chopped parsley.

WHAT TO DRINK WITH THIS OSSO BUCO? It can be served with a rosé from the Provence region (such as a Bandol or a Cassis), a red Côtes-du-Forez, or a wine from Lombardy, such as a red Valtellina.

My Milanese-style veal osso buco