{"id":13007,"date":"2021-06-14T12:33:20","date_gmt":"2021-06-14T17:33:20","guid":{"rendered":"https:\/\/epuree.ca\/?p=13007"},"modified":"2024-05-16T09:05:47","modified_gmt":"2024-05-16T13:05:47","slug":"osso-buco-et-puree-de-carottes-a-lail-confit","status":"publish","type":"post","link":"https:\/\/epuree.ca\/en\/osso-buco-et-puree-de-carottes-a-lail-confit\/","title":{"rendered":"Osso buco and carrot puree with garlic confit"},"content":{"rendered":"
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Ingredients<\/h2>\n
    \n
  • 100 ml all purpose flour<\/li>\n
  • 4 slices of veal shank, about 2 inches thick<\/li>\n
  • 10 cippollini onions<\/li>\n
  • 2 stalks of celery<\/li>\n
  • 2 yellow potatoes cut in 12<\/li>\n
  • 4 to 5 cloves of garlic<\/li>\n
  • 30 ml tomato paste<\/li>\n
  • 2 laurel leaves<\/li>\n
  • 10 ml dry oregano<\/li>\n
  • 250 ml of red wine<\/li>\n
  • 300 ml beef broth<\/li>\n
  • 3 Italian tomatoes, cut into 12 pieces<\/li>\n
  • 1 bag of carrot puree \u00c9pur\u00e9e<\/li>\n
  • 1 head of candied garlic<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Method for hulled tomatoes<\/h2>\n
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    • Bring water to a boil in a saucepan.<\/li>\n
    • Using a small knife, remove the stem from the tomatoes and make a small \"X\" on
      the other end of the tomato.<\/li>\n
    • When this is done, put the tomatoes in boiling water and wait about 1 minute until the skin comes off.<\/li>\n
    • Remove the tomatoes from the water and remove the skin with a small knife<\/li>\n
    • Reserve<\/li>\n<\/ul>\n

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      Method for candied garlic<\/h2>\n
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      • Preheat oven to 350\u00b0F.<\/li>\n
      • Slice the top of the head of garlic and wrap it in aluminum foil.
        Bake for about 45 minutes.<\/li>\n
      • Let cool.<\/li>\n<\/ul>\n

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        Preparation<\/h2>\n
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        1. Preheat oven to 350'F and position rack in center of oven.<\/li>\n
        2. Season the shanks well with salt and pepper.<\/li>\n
        3. Put the flour in a plate and coat the shanks in the flour.<\/li>\n
        4. In a large saucepan, add olive oil over medium high heat.<\/li>\n
        5. Brown the shanks in the oil and set them aside on a plate.<\/li>\n
        6. Cut the 2 ends of the onions and brown them in the same pan.<\/li>\n
        7. Deglaze with red wine and reduce by half.<\/li>\n
        8. Add the meat and the rest of the ingredients except the carrot pur\u00e9e. Season with salt and pepper.<\/li>\n
        9. Bring to a boil, cover and place in oven.<\/li>\n
        10. Bake for 45 minutes at 350\u00b0F.<\/li>\n
        11. Then reduce the temperature to 350\u00b0F and cook for 1 hour.<\/li>\n
        12. Meanwhile, heat the carrot puree as indicated on the package.<\/li>\n
        13. Once the shanks are ready, mix the carrot pur\u00e9e and candied garlic together.<\/li>\n<\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

          Ingr\u00e9dients 100 ml de farine tout usage 4 tranches de jarrets de veau d\u2019environ 2 pouces d\u2019\u00e9paisseur 10 oignons cippollini 2 branches de c\u00e9leri 2 pommes de terre jaunes coup\u00e9es en 12 4 \u00e0 5 gousses d\u2019ail 30 ml p\u00e2te de tomate 2 feuilles de Laurier 10 ml d\u2019origan sec 250 ml de vin rouge […]<\/p>\n","protected":false},"author":3,"featured_media":15826,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[8,5,25],"tags":[],"class_list":["post-13007","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-carottes","category-recettes","category-toutes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts\/13007","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/comments?post=13007"}],"version-history":[{"count":0,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts\/13007\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/media\/15826"}],"wp:attachment":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/media?parent=13007"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/categories?post=13007"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/tags?post=13007"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}