Osso Buco, Recipe for Osso Buco (Veal)

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Osso Buco

	1 Prepare all the ingredients.
	2 Heat up a bit of oil in a round pot.
	3 Flour the slices of osso bucco...
	4 ...and fry in the warm oil.
	5 Cook on both sides.
	6 Add the vegetables (celery, carotts, onions) cut in brunoise.
	7 Mix and sweat for a couple of minutes.
	8 Deglaze with white wine, reduce...
	9 ...and moisten with bound veal stock.
	10 Add the tomato sauce...
	11 ...the bouquet garni and crushed garlic.
	12 Mix and bring to a boiling point ove rstrong heat for a few moments.
	13 Cover and bake gently in the oven at 200°C (392°F) for 1h to 1h20.
	14 Stir from time to time and check that the sauce does not reduce excessively. If needed, add a bit of water.
	15 Meanwhile, flute the zest of half a lemon...
	16 ...and half an orange.
	17 Finely mince those zests and quickly blanch them.
	18 When finished, take the osso bucco out of the oven. Remove the bouquet garni and check the seasoning.
	19 Add the blanched zests and mix well.
	20 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 crushed tomato and chopped parsley (see picture). Serve warm.