Traditional Milanese dish, osso buco treats the taste buds! Very fragrant, it consists of ragout of veal shank sections, braised in dry white wine and garnished with vegetables. It is served either with a Milanese risotto or polenta. This typical dish, which is eaten at a table with the family, appeared in the heart of Lombardy during the 18th century. Comforting and warm, it brings together all the Italian scents on the plate. and offers a moment of incomparable delight. Its slow cooking allows you to obtain flavors that you will not be able to resist. To prepare yourself a gourmet osso buco, we trust our favorite chef, Cyril Lignac. He imagined for Bravo le Veau, a recipe for osso buco with orange and cumin. So, shall we get started?
Recipe:how to make Cyril Lignac's osso buco?
Preparation time:20 minutes
Cooking time:1.5 hours
For 4 people
You need:
For the osso buco
- 4 slices of veal shank with marrow bone
- 20 g semi-salted butter
- 5 garlic cloves
- 2 onions
- 1 tbsp. coffee ground cumin
- 1 bay leaf
- 2 sprigs of fresh thyme
- A few sprigs of fresh parsley
- 10 cl of dry white wine
- Olive oil
- 2 untreated oranges
- 60 cl of crushed tomatoes
- Fine salt and ground pepper
For the polenta
- 125 g pre-cooked cornmeal polenta
- 50 cl of chicken broth
- 1 tbsp. mascarpone
- 20g butter
- A few coriander leaves
Preparation steps:
- Peel the onion and garlic. Finely chop the onion and chop the degermed garlic. Tie together parsley, thyme and bay leaf in a bouquet garni. Keep all vegetables separately.
- In a hot sauté pan, pour a dash of olive oil, add a nice knob of butter, let it brown slightly, add the slices of veal shank seasoned with fine salt and freshly ground pepper, sprinkle with cumin in powder. Color them on both sides. Place on a plate and keep the sauté pan on low heat with the cooking butter.
- Add the onions and garlic and sauté without caramelizing for 5 minutes over low heat. Add the bouquet garni then the slices of meat, deglaze with white wine, reduce, pour in the crushed tomatoes, orange zest and juice and cook for 1 hour over low heat.
- In a frying pan, pour the butter and give it a hazelnut color, add the polenta, mix, pour the hot broth and cook for about 4 to 5 minutes over low heat. When the polenta is frothy, add the mascarpone and mix.
- When ready to serve, place the osso buco in a large sharing dish, and the fragrant polenta with chopped coriander leaves in a dish. If it has firmed up, whisk it with broth.
Also read:
Gluten intolerance:15 delicious recipes to enjoy without side effects
Paris-Brest by Cyril Lignac:a generous and delicious recipe to delight all gourmets!
Record and cooking:his puffed omelet recipe cooked in a pan with a single ingredient is a hit on YouTube ("It's like eating a cloud, it's miraculous!")
