Ossobuco with parsley and garlic
Ingredients
- 4 slices of veal shank
- 50g of flour
- 5 tablespoons of full-flavoured olive oil
- a stick of celery
- 1 red onion
- 1 carrot
- 2 sprigs of fresh thyme
- 1 bay leaf
- 10 cl of white wine
- 4 tomatoes
- 80 cl of chicken stock
- Salt, pepper
- an untreated lemon
- 2 cloves of garlic
- 1/2 bunch of parsley
Tip
Instructions
- Start by scoring the edges of the veal slices to prevent them from curling up during cooking. Then dust each piece with flour on both sides.
- Heat the olive oil in a casserole dish, then brown the floured pieces of meat. Season with salt and pepper, then remove the meat and set aside.
Next, finely chop the onion, carrot and celery stalk, then brown them in the casserole dish with the thyme and bay leaf.
- After 5 minutes, return the browned pieces of meat to the pan, then deglaze with the white wine and allow it to reduce before adding the peeled and chopped tomatoes and the stock. Season with salt and pepper, cover and cook over a low heat for 1½ hours (the meat should be tender enough to fall off the bone). Turn the meat from time to time and add more stock if necessary.
Next, prepare the persillade:
Wash the lemon, then zest it. Next, chop the zest together with the garlic (with the germ removed) and the washed parsley.
- Next, serve the slices topped with the sauce, then sprinkle a little parsley and garlic mixture over the top.
Tip
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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