Veal osso buco

Name: Veal osso buco
Prep time: 1 h 40 min
Cook time: 1 h 30 min
Yield: 4
Cuisine: Plats principaux
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

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Author: Les Cultures de chez nous

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Preparation 10

Baking 90

Portions 4

Freezing No

Budget

Ingredients Preparation

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.