Technical Stages :
- Heat up a bit of oil in a round pot.
- Flour the slices of osso buco and fry in the warm oil.
- Cook on both sides.
- Add the vegetables (celery, carotts, onions) cut in .
- Mix and for a couple of minutes.
- with white wine, and with .
- Add the , the bouquet garni and crushed garlic.
- Mix and bring to a boiling point over strong heat for a few moments.
- Cover and bake gently in the oven at 200°C or 392°F for 1h to 1h20.
- Stir from time to time and check that the sauce does not reduce excessively. If needed, add a bit of water.
- Meanwhile, the zest of a half orange and a half lemon.
- Finely those zests and quickly them.
- When finished, take the osso bucco out of the oven.
- Remove the bouquet garni and check the seasoning.
- Add the blanched zests and mix well.
- Keep warm until serving.
- Arrange by coating the osso bucco with sauce. Decorate with half a slice of fluted orange, topped with a bit of and chopped parsley.
- Serve warm.
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The essentials
To make this recipe, some of these items will be required: