Osso buco with leeks
25
135
4
No
Ingredients
- 4 veal knuckles
- Salt and pepper
- Flour (for covering)
- 60 ml (1/4 cup) of olive oil
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 3 chopped garlic cloves
- 2 peeled carrots cut into rings
- 2 minced celery branches
- 8 small potatoes
- 1 peeled and cubed celery root
- 12 cherry tomatoes
- 1 bay leaf
- 250 ml (1 cup) of white wine
- 500 ml (2 cups) of chicken broth
Preparation
Side-by-side mode
- Salt and pepper veal knuckles and cover with flour.
- Heat a large pan with olive oil at high heat. Brown veal knuckles for 30 seconds to 1 minute for each side. Remove veal knuckles, and set in a large oven safe casserole. Brown leeks and garlic in the pan, (add olive oil if necessary) at medium heat, for one minute. Add leeks with veal knuckles.
- Preheat oven at 300°F (150°C).
- Add all ingredients and bring to a boil. Set the casserole in the oven and bake for about 2 hours.
- Serve with butter pastas.
Did you know that...
To keep leeks in the freezer for a long time, they must be clean, dry, cut and in an airtight bag or container.
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