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A true Italian specialty, Osso-bucco is a rich and fragrant dish.
Ingredients for 4 persons :
- 4 slices of veal shank (2 centimeters thick)
- 500 g of tomatoes
- 1 onion
- 3 branches of celery
- 1 clove of garlic
- 6 tbsp. tablespoon flour
- 60 g butter
- 3 sheets of laurel
- 1 glass of white wine
- 1.5 l chicken stock
- 6 strands of parsley
- Salt, pepper
Milanese osso bucco
Scents of laurels and fresh tomatoes for this Milanese osso buco to finish with your fingers and make the "mama" pale!
- Wash, remove the leaves and chop the parsley.
- Cut the skin of the tomatoes crosswise. Immerse them in boiling water for a few seconds until the skin bursts. Cool them in ice water, peel and seed them. Cut the flesh into pieces. Reserve.
- Peel, wash and chop the onion, the celery stalks and the previously degermed garlic clove.
- Preheat the oven to 200 ° C (th.7).
- Flour the meat.
- In a sauté pan, melt 30 g of butter, brown the slices of veal on both sides. Remove, reserve.
- In the same pan, melt the rest of the butter, place the chopped vegetables there. Stir for 2 minutes. Add the meat, pour in the white wine.
Bring to a boil, add the tomato pieces and place the bay leaf.
Mix well, bring to the boil again, then pour in the chicken stock. Season. Cover and bake for 1 hour 30 minutes (add water if necessary).
- Serve hot!
Chef’s B.A.ba about Osso bucco
- This osso bucco can be served with pasta or a risotto at saffron.
- Salt your osso bucco differently by incorporating Parmesan crusts or 2 pickled anchovy fillets.
- Use your osso bucco alla gremolata: replace the tomatoes with a mince made from garlic and lemon zest.
- Prepared the day before, this osso buco or "bone hole" in French, will only be better.
On the cellar side, wine to accompany the Osso bucco
In this dish, the choice of wines will be very different depending on whether you prepare the recipe with tomatoes or a gremolata.
In the first case, it will be necessary to beware of the bad effect of the tomato on the majority of the red and white wines and to orient its choice, either towards a southern rosé, like a Lirac rosé from the Côtes du Rhône, towards a warm Mediterranean red and poor in tannins, such as are often coasts of Provence when the Grenache grape is the majority.
“L’osso bucco alla gremolata” allows more directions. We can thus choose a St Chinian which will support the citrus nuances without opposing the mellow, sweet and tender character of the dish, or, on the contrary, take a Burgundy red structured, like a Mercurey, in order to bring more relief to the dish. But we can also try an agreement with white wines possessing both roundness and liveliness in the mouth, like a Savennieres tempered by a few years in the cellar.
Recipe: T. Bryone, Photo: C. Herlédan