osso buco with balsamic cream sauce
This is one for those who want something different from the classic ossobuco milanese. The sauce is based on red wine and veal stock, with the addition of aromatics. The basic sauce is finished off with cream and red balsamic vinegar.

osso buco with balsamic cream sauce

ingredients - info
celery garlic onions chianti plain flour tomato concentrate parsley peperoncini sage parsley
Preparing the ingredients. Cut the onions into slices. Peel the carrots and celery stalks and chop them coarsely. Crush a few garlic cloves. Preparation. Sauté the onions in a few tablespoons of olive oil. After a minute, add the mix of carrots, celery and garlic. Spoon the vegetables into a deep casserole. Dust the meat with flour, season with pepper and salt and sear it on both sides in some olive oil. Put it with the vegetables. Fill the pot further with brown veal stock and a glass of red Italian wine, type Chianti. The meat should be completely submerged. Add a few cloves, half an Italian pepper and a few tablespoons of tomato concentrate. And also a bouquet garni made with bay leaves, parsley stalks and sage. Season with pepper and salt.
Let the preparation simmer for an hour and a half over a low heat, until the shanks are fully cooked. Remove them from the sauce and put them away, covered. Finishing off. Remove the cloves and the bouquet garni from the sauce. Put the immersion blender in the pot and purée. Push the sauce through a sieve into a clean saucepan. Put the pot on the fire and add a jar of cream and a glass of red aceto balsamico di Modena. Reduce to a thick sauce or thicken with maize starch dissolved in water. On the plate. A shank topped with sauce. Finish with chopped parsley. Serve with a side dish of your choice.
Nederlands - français
veal shanks veal stock cloves red balsamic vinegar olive oil cream pepper and salt bay leaf carrot
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Belgian Cuisine and more creative cooking
This is one for those who want something different from the classic ossobuco milanese. The sauce is based on red wine and veal stock, with the addition of aromatics. The basic sauce is finished off with cream and red balsamic vinegar.

osso buco

with balsamic

cream sauce

Preparing the ingredients. Cut the onions into slices. Peel the carrots and celery stalks and chop them coarsely. Crush a few garlic cloves. Preparation. Sauté the onions in a few tablespoons of olive oil. After a minute, add the mix of carrots, celery and garlic. Spoon the vegetables into a deep casserole. Dust the meat with flour, season with pepper and salt and sear it on both sides in some olive oil. Put it with the vegetables. Fill the pot further with brown veal stock and a glass of red Italian wine, type Chianti. The meat should be completely submerged. Add a few cloves, half an Italian pepper and a few tablespoons of tomato concentrate. And also a bouquet garni made with bay leaves, parsley stalks and sage. Season with pepper and salt.
Let the preparation simmer for an hour and a half over a low heat, until the shanks are fully cooked. Remove them from the sauce and put them away, covered. Finishing off. Remove the cloves and the bouquet garni from the sauce. Put the immersion blender in the pot and purée. Push the sauce through a sieve into a clean saucepan. Put the pot on the fire and add a jar of cream and a glass of red aceto balsamico di Modena. Reduce to a thick sauce or thicken with maize starch dissolved in water. On the plate. A shank topped with sauce. Finish with chopped parsley. Serve with a side dish of your choice.
celery garlic onions chianti plain flour tomato concentrate parsley peperoncini sage parsley
veal shanks veal stock cloves red balsamic vinegar olive oil cream pepper and salt bay leaf carrot
DIRECTIONS INGREDIENTS
Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !
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Nederlands
français
Belgian Cuisine and more creative cooking