Osso Buco with Vegetables
Ingredients
- For the vegetables
- 200 grams carrots
- Celery (200 g)
- Zucchini (200 g)
- 1 Red Bell pepper
- 4 small Tomatoes
- 30 grams butter
- rosemary (for garnish)
- thyme (for garnish)
- For the osso buco
- 4 Shanks (each around 300 grams) (approximately 10 ounces)
- Pastry flour (for dusting)
- 1 bunch Soup vegetables
- 3 onions
- 3 garlic cloves
- 3 Tbsps olive oil
- 250 milliliters Veal stock
- 150 milliliters dry white wine
- salt
- freshly ground peppers
- 2 Tbsps Tomato paste
- 1 tsp grated Lemon peel
- 1 teaspoon thyme (finely chopped)
- 1 teaspoon rosemary (finely chopped)
- 1 bay leaf
Preparation steps
For the osso buco: Rinse the soup vegetables, trim and dice. Peel the onions and garlic and finely chop.
Season the beef with salt and pepper and dust in flour. In a roasting pan, heat the oil and sear the beef, in batches, until browned on all sides. Set the beef aside.
Add the soup vegetables, onions and garlic and sauté briefly. Deglaze with the wine and stock, scraping up any browned bits. Add the tomato paste, lemon zest and herbs and season with salt and pepper.
Return the meat to the pan, cover and simmer for around 1 hour 30 minutes.
Meanwhile, for the vegetables: Peel the carrots and cut into 5 cm (approximately 2-inch) long batons. Trim the celery and zucchini, halve lengthwise and cut into batons. Rinse the pepper, remove the stem, seeds and pith and cut crosswise into strips.
Blanch the celery and carrots in boiling salted water for about 6 minutes. Add the zucchini and pepper and cook for another 4 minutes. Shock in ice water and drain.
To serve: Melt the butter in a large frying pan and sauté the vegetables until light golden brown. Season with salt, pepper and a little rosemary. Rinse and halve the tomatoes.
Arrange the osso buco on serving plates with the vegetables. Garnish with rosemary and thyme to serve.
