© Jean-Claude Amiel
The Italian chef who caused a sensation at George V gives us the recipe for his sublime Osso Buco . Yum !
For 4 people
Preparation:
Remove the outer membrane from the pieces of veal shank .
Lightly flour the pieces and brown them over very high heat in olive oil
on both sides.
Wash, peel and garnish all the vegetables . Cut them into pieces and brown them over high heat in a saucepan in olive oil . Add the ossi buchi and wet with the white wine . Boil a few moments to evaporate the alcohol and transfer everything to a gastro plate or a large roasting pan. Add the veal jus and the white stock .
Cover with a sheet of baking paper on contact (pressing it firmly on the
ingredients) and cover the entire baking sheet with aluminum foil.
Bake 1 hour 15 minutes in the oven at 170 ° C.
Remove the baking sheet from the oven, drain and reserve the pieces of shank .
Strain the juice and remove the garnish. Reduce the cooking juices to a syrupy consistency.
Remove from the heat and whisk in the butter . Keep everything warm.
Remove the leaves and finely chop the herbs . Chop the garlic clove .
Take the zest of the lemons with a peeler and chop very finely.
Mix the chopped zest , garlic and herbs : this is the gremolata .
Squeeze half a lemon and add its juice to the cooking juice .
At the last moment, mix the gremolata and the juice . Add everything to the osso buco and serve hot.
According to tradition, it is the osso buco with saffron risotto, but depending on the region, it can also be accompanied by mashed potatoes or polenta.
My Italy by Simone Zanoni at Editions de La Martinière, € 45.
Also discover the Lazare forest pie .
