Ingredients:
Click on the ingredient to try it
- veal shank slices Osso Bucco
- red wine Jus Bonemasters
- mashed potatoes with butter LUTOSA
- onion cube 10×10 mm DARTA
- garlic whole DARTA
- carrot cubes DARTA
- celery cubes DARTA
- tomato puree
- bay leaf
- salt
- freshly ground pepper
- fresh rosemary
- dry white wine
- onions
- flour
- ROMI frying oil
Preparation:
The night before use, take the slices of calf's foot out of the freezer and defrost overnight in the fridge. In a cast iron skillet in oil, give the meat a nice golden brown crust and set aside. In the same pan, fry the red onion, then add the sliced garlic heat-treated with it.
Add the carrots, celery, fresh rosemary, bay leaf and a little tomato puree. Toss, wait a few minutes until they are nicely browned the ingredients, then place the pre-cut leg slices back on top.
Season with salt and pepper and add dry white wine and vegetable stock or water, but only so much so that it doesn't completely surprise you. Cover the pan with a lid and place it in a preheated oven at 150-160°C. It will cook gently for about 2 hours, but it is worth checking it every now and then and topping up the stock if necessary.
While your meat is cooking in the oven, heat the buttered mashed potatoes in a pan and whisk in milk, cream and extra butter to taste for a softer texture.
Bring the red wine jus to the boil in a small saucepan or saucepan. to a thick consistency, add 1 sprig of fresh rosemary and leave to flavour until serving.
For a crunchy element, we make Lyoni onions, for which we roll thinly sliced onions in flour and fry them in hot oil.
When serving, coat the leg slices with the sauce, placed next to the mashed potatoes, and close the plate with the crispy onion.
