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Leeks
Osso buco
Author:
Les Cultures de chez nous
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Preparation
10
Baking
90
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
6 Charlevoix veal knuckles
1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
500 ml (2 cups) of Charlevoix veal stock
500 ml (2 cups) of red wine
2 can of peeled tomatoes
3 branches of fresh rosemary
3 branches of fresh thyme
Zest of 1 orange
30 ml (2 tablespoons) of chopped garlic
60 ml (4 tablespoons) of honey (unpasteurized)
2 pinches of dried chili pepper
75 to 90 ml (5 to 6 tablespoons) of Parmesan cheese
Salt and pepper up to taste
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Osso buco
From
Sep 26
to
Jan 01
Preparation
Brown veal knuckles at high heat in a pan with a bit of oil on each side. Add orange zest, Les Cultures de chez nous sliced leeks and peppers. Brown and add red wine. Simmer 3 minutes and add veal stock, rosemary, thyme, garlic, honey and tomatoes. Oven bake for 1 h 30 m at 300 °F (150 °C).
At the end, set veal knuckles in a serving plate. Reduce sauce with cheese. Salt and pepper. Pour over veal knuckles.
Chef's notes
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Osso buco
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