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 cans of peeled tomatoes
- 3 sprigs of fresh rosemary
- 3 sprigs of fresh thyme
- Zest of 1 orange
- 30 ml (2 tablespoons) of chopped garlic
- 60 ml (1/4 cup) 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 the veal knuckles on each side at high heat in a pan with some oil. Add orange zest, Les Cultures de chez nous sliced leeks, and peppers. Brown and add red wine. Simmer for 3 minutes and add veal stock, rosemary, thyme, garlic, honey and tomatoes. Oven bake for 1 hour 30 minutes at 300°F (150°C).
-
At the end, set the veal knuckles on a serving plate. Reduce the sauce with cheese, salt, and pepper, and pour over the veal knuckles.
