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.
Did you know that...
We dedicated nearly 175 acres of land to growing leeks at Les Cultures de chez nous.
See the productYou may also like
30
4
Budget
