Veal osso buco
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.
