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Sophie’s Osso Buco

Sophie’s Osso Buco

Recipe Book: Yves' Recipe Book

In a food processor, add the ingredients, and when the processor is running, slowly add the oil.
Coat the veal shank slices in the flour mixture. Turn to coat them well. Reserve the remaining flour.
Sear the shanks on each side using olive oil. Reserve the slices on a plate. Deglaze the pot.
In the pot, add the onion, carrot, celery, garlic, thyme, sage, and rosemary. Cook over medium heat, stirring often for 10 minutes. Sprinkle the reserved flour mixture and cook, stirring for 1 minute. Add the white wine, scraping the bottom of the pot, bring to a boil and let it boil for 2 minutes.
Add tomatoes, beef broth, bay leaves, salt, pepper, and mix.
Add the veal shank slices and bring to a boil. Cover and bake at 350°F for an hour and a half.
Baste every 30 minutes.
Turn the slices and cook uncovered for 30 minutes.
Usually served with its bone, in a bowl on a nest of linguine lightly mixed with butter.
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Cooking for
4 people

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Recipe By

Recipe By

Yves Asselin

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