Ingredients
- 800g slices of veal shank
- 75 g carrots, sliced
- 90 g onions
- ½ leek, cut into chunks
- ¼ ball celery, cut into chunks
- 30 g celery stalks, cut into chunks
- 400 g tomatoes, quartered
- 2 cloves of garlic
- 100 g glass of dry white wine
- 1 organic vegetable stock cube
- 1 bay leaf
- 4 cloves
- 4 juniper berries
- 1 pinch of oregano
- 20 g butter
- salt and pepper
- 1 tbsp. wheat flour
- 400 g water
- For the gremolata:
- 1/2 bunch parsley, stems removed
- 1 orange
- 1 clove of garlic
- 4 tbsp. oil
Instructions
- oil, parsley leaves and 1 clove of garlic. Blend for 5 seconds at speed 5, then blend again for 5 seconds at speed 5. Set aside and rinse the bowl.
- Prepare the Osso Bucco. Place the onion and 1 clove of garlic, leek, celery, celery stalks, carrots and tomatoes in the bowl and blend for 5 seconds on speed 5. Scrape down the sides with a spatula.
- Add 15 g of butter and fry for 5 minutes at 100°C on speed without the measuring cup. Meanwhile, brown the meat slices on both sides in a pan with the remaining butter.
- Sprinkle with flour, then add to the bowl with the wine. Cook for 5 minutes at 110°C on speed without the measuring cup.
- Add the water, stock cube, bay leaf, cloves, juniper berries and a pinch of oregano. Check the seasoning and, if necessary, add salt and pepper and go to the slow cooking function and cook for 1 hour and 15 minutes at 98°C.
- Arrange on 4 deep plates. Sprinkle with the gremolata sauce and, if desired, serve with spätzle.
Recipe: Mathieu Pfleiderer
Photo: Cédric LibarÂ
