OUR RECIPES

Osso buco and carrot puree with garlic confit

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Ingredients

  • 100 ml all purpose flour
  • 4 slices of veal shank, about 2 inches thick
  • 10 cippollini onions
  • 2 stalks of celery
  • 2 yellow potatoes cut in 12
  • 4 to 5 cloves of garlic
  • 30 ml tomato paste
  • 2 laurel leaves
  • 10 ml dry oregano
  • 250 ml of red wine
  • 300 ml beef broth
  • 3 Italian tomatoes, cut into 12 pieces
  • 1 bag of carrot puree Épurée
  • 1 head of candied garlic

Method for hulled tomatoes

  • Bring water to a boil in a saucepan.
  • Using a small knife, remove the stem from the tomatoes and make a small "X" on
    the other end of the tomato.
  • When this is done, put the tomatoes in boiling water and wait about 1 minute until the skin comes off.
  • Remove the tomatoes from the water and remove the skin with a small knife
  • Reserve

Method for candied garlic

  • Preheat oven to 350°F.
  • Slice the top of the head of garlic and wrap it in aluminum foil.
    Bake for about 45 minutes.
  • Let cool.

Preparation

  1. Preheat oven to 350'F and position rack in center of oven.
  2. Season the shanks well with salt and pepper.
  3. Put the flour in a plate and coat the shanks in the flour.
  4. In a large saucepan, add olive oil over medium high heat.
  5. Brown the shanks in the oil and set them aside on a plate.
  6. Cut the 2 ends of the onions and brown them in the same pan.
  7. Deglaze with red wine and reduce by half.
  8. Add the meat and the rest of the ingredients except the carrot purée. Season with salt and pepper.
  9. Bring to a boil, cover and place in oven.
  10. Bake for 45 minutes at 350°F.
  11. Then reduce the temperature to 350°F and cook for 1 hour.
  12. Meanwhile, heat the carrot puree as indicated on the package.
  13. Once the shanks are ready, mix the carrot purée and candied garlic together.

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