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Leeks
Osso buco with leeks
Author:
Les Cultures de chez nous
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Preparation
25
Baking
135
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
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
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Osso buco with leeks
From
Sep 26
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Jan 01
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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Osso buco with leeks
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