Simmered osso buco with leek fondue
30
90
4
No
Ingredients
- 8 small osso buco slices or 4 large ones
- 125 ml (1/2 cup) of butter
- 6 garlic cloves
- 15 ml (1 tablespoon) of dried thyme, chopped
- 1 large onion
- 2 packages of 250 g (8 cups) of Les Cultures de chez nous sliced leeks
- 500 ml (2 cups) of white wine
- Salt and pepper
For the herb pasta:
- 75 ml (1/3 cup) of butter, at room temperature
- 60 ml (1/4 cup) of basil, chopped
- 60 ml (1/4 cup) of parsley, chopped
- 30 to 45 ml (2 to 3 tablespoons) of chives, chopped
- 2.5 ml (1/2 teaspoon) of lemon zest, finely grated
- 15 ml (1 tablespoon) of lemon juice
- 125 ml (1/2 cup) of Parmesan
- 454 g (1 lb) of fresh pasta, such as tagliatelle nests
- Plenty of fresh herbs
- Salt and pepper, freshly ground
Preparation
Side-by-side mode
- Chop onion and garlic.
- Salt and pepper osso buco slices. Sear them in a cocotte with hot butter and garlic.
- Add leeks, thyme, and onion when the meat is nicely browned on all sides.
- Cook for a few minutes, until softened, then pour in the white wine and let simmer for 1 hour and 30 minutes over very low heat, stirring occasionally.
- Set osso buco slices on a large platter and ladle the leek fondue and cooking juice over the top.
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