Osso buco recipe 4425 91884eee-0e21-48f4-90e5-e621ace111a7 Crazy Leeks Crazy Leeks 1/18/2023 8:10:24 a.m. 0 0 100 4 Plats principaux Comfort food Meat, fish and seafood Leeks
Osso buco

Osso buco

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10
90
4
No
Ingredients
  • 6 Charlevoix veal knuckles
  • 1 package of 250 g (4 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
Preparation
Side-by-side mode
  • 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.

Osso buco

Ingredients
  • 6 Charlevoix veal knuckles
  • 1 package of 250 g (4 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
Preparation
Side-by-side mode
  • 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.

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