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Osso buco with leeks

Author: Les Cultures de chez nous
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Clafoutis aux poireaux et à la tomme
Preparation 25
Baking 135
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 4 veal knuckles
  • Salt and pepper
  • Flour (for covering)
  • 60 ml (1/4 cup) of olive oil
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 3 chopped garlic cloves
  • 2 peeled carrots cut into rings
  • 2 minced celery branches
  • 8 small potatoes
  • 1 peeled and cubed celery root
  • 12 cherry tomatoes
  • 1 bay leaf
  • 250 ml (1 cup) of white wine
  • 500 ml (2 cups) of chicken broth
LeeksFind our bag in yourlocal grocery store

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Preparation

  • Salt and pepper veal knuckles and cover with flour.
  • Heat a large pan with olive oil at high heat. Brown veal knuckles for 30 seconds to 1 minute for each side. Remove veal knuckles, and set in a large oven safe casserole. Brown leeks and garlic in the pan, (add olive oil if necessary) at medium heat, for one minute. Add leeks with veal knuckles.
  • Preheat oven at 300°F (150°C).
  • Add all ingredients and bring to a boil. Set the casserole in the oven and bake for about 2 hours.
  • Serve with butter pastas.

Chef's notes

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