Boeuf Wellington
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Osso Bucco
Are you looking for a tasty, traditional and very fragrant dish?
Nothing like a good osso bucco!
Osso Bucco
Ingrédients
- For 4 persons :
- 1 kg of osso bucco
- 3 tomatoes
- 1 onion
- 1 can of tomato paste
- 130 grams of fresh mushrooms
- 150 grams of green olives
- 150 grams of black olives
- 1 bunch of herbs
- 1/2 cup of white wine
- Olive oil
- Salt and pepper
- Flour
- 10 grams of butter
Présentation
- 1In a saucepan, bring water to the boil and plunge the tomatoes into it to remove the skin.
- 2Wash and chop the fresh mushrooms.
- 3Once the tomatoes have been removed from the pan, plunge the chopped mushrooms into the boiling water for 10 minutes. Drain and set aside.
- 4Cut the osso bucco into large pieces, dip them in the flour and season the meat with salt and pepper before cooking.
- 5Heat a little oil and butter in a pot. Add the pieces of osso bucco and brown them on both sides. Once browned, remove the osso bucco pieces from the pot and set them aside.
- 6Then, still in the pot, brown the finely chopped onion. Add the quartered tomatoes and the tomato paste. Stir gently and then melt the mixture, covering it all.
- 7After the tomatoes are melted and tender, add ½ glass of white wine. Add salt and pepper, the bouquet garni, the mushrooms and the olives.
- 8Stir gently before adding the pieces of osso bucco.
- 9Once you have added your osso bucco pieces, cover the pot with the lid and cook over medium heat for 1 hour.
- 10You can serve your osso bucco with home-made mashed potatoes.
- 11Enjoy your meal!
Pair an Osso Bucco with a Rhône wine from the Plan de Dieu appellation of Domaine Pasquiers.
Its dense, fleshy and complex palate, with notes of ripe black fruits and spices, will enhance the powerful sauce of this dish.
