spacer

Simmered osso buco with leeks fondue

Author: Les Cultures de chez nous
Share
Osso buco mijoté à la fondue de poireaux
Preparation 30
Baking 90
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 8 small osso buco slices or 4 large one
  • 110 ml (1/2 cup) of butter
  • 6 garlic cloves
  • 15 ml (1 tablespoon) of chopped dried thyme
  • 1 large onion
  • 2 packages of 250 g (6 cups) of Les Cultures de chez nous sliced leeks
  • 500 ml (1/2 liter) of white wine
  • Salt and pepper
Pasta with herbs
  • 75 ml (5 tablespoons) of butter at room temperature
  • 65 ml (1/4 cup) of chopped basil
  • 65 ml (1/4 cup) of chopped pasley
  • 30 to 45 ml (2 to 3 tablespoons) of chopped chive
  • 2.5 ml (1/2 teaspoon) of finely grated lemon zest
  • 15 ml (1 tablespoon) of lemon juice
  • 125 ml (1/2 cup) of parmesan
  • 1 L of fresh pastas like tagliatelles
  • Fresh herbs
  • Groung salt and pepper
LeeksFind our bag in yourlocal grocery store

This week's specials

Preparation

  • Chop onion and garlic.
  • Salt and pepper osso buco slices. Brown osso bucco slices in a cocotte with hot butter and garlic.
  • When meat is well colored, add leeks, thyme and onion.
  • Brown few minutes then pour white wine and let simmer for 1 hour 30 minutes at low heat while stirring from time to time.
  • Set osso buco slices on a large plate and coat with leeks fondue and cooking juice.

Chef's notes