Osso Bucco by Laurent Mariotte

Ingredients

6 servings

• 2 veal shank slices with bone
• 1 carrot
• 1 onion
• 60g butter
• 50g flour
• 10cl white wine
• 1 can of chopped peeled tomatoes
• 40cl veal stock
• bay leaf
• thyme
• fine grey salt
• freshly ground pepper

Steps

1. 1

   Coat the veal shank slices in flour, tap off the excess.

2. 2

   Heat the butter in the casserole dish and brown the shank slices on both sides over low heat. Season.

3. 3

   Meanwhile, peel and dice the onion and carrot.

4. 4

   Add them to the meat with a bay leaf and a sprig of thyme and cook for 5 minutes.

5. 5

   Pour in the white wine and let it reduce. Add the peeled tomatoes and then the veal stock to the casserole. Let it simmer covered over low heat for 1 hour 30 minutes, then remove the lid.

6. 6

   Continue cooking for another 15 minutes to reduce the sauce.

7. 7

   Prepare the gremolata: In a small blender, combine the flat-leaf parsley leaves, peeled and germ-removed garlic, and lemon zest. Blend. Adjust the seasoning of the osso buco, sprinkle with gremolata, and serve with creamy polenta or risotto.