Osso buco

Osso buco

Osso buco

Osso buco

Osso buco

Prep Time 2 hrs 10 mins
Course Appetizer
Servings 6

Equipment

  • 1 Gourmet oven dish with lid

Ingredients
  

  • 1 tbsp oil
  • 1 tomato | diced
  • 1 onion | finely chopped
  • 80 g carrots | diced
  • 80 g celery | diced
  • 50 g leeks | sliced into rings
  • 4 cloves of garlic | finely chopped
  • 1 tbsp tomato paste
  • 1/5 kg veal osso buco pieces approx.2 cm thick
  • Salt
  • Pepper | freshly ground
  • 2 tbsp plain white flour
  • 50 g clarified butter
  • 500 ml white wine
  • 800 ml beef stock
  • 1 tbsp gravy paste
  • 30 g rosemary
  • 30 g sage
  • 30 g thyme

For sprinkling

  • 1 tbsp parsley | chopped
  • Grated zest of 1 unwaxed lemon

Instructions
 

  • Start the Automatic programme or preheat the oven using the settingsindicated for cooking stage 1.
  • Pour the oil into the Gourmet oven dish.Add the vegetables, garlic and tomatopaste
  • Place the Gourmet oven dish in theoven and braise using the settingsindicated for cooking stage 2.
  • Season the veal with salt and pepperand turn in flour. Heat the clarifiedbutter in a pan and sear the veal onboth sides for 3–4 minutes.
  • Place the veal, white white, beef stock,gravy paste and herbs on top of thevegetables in the Gourmet oven dish.Leave to braise with the lid on using thesettings for cooking stage 3.
  • Serve the veal with the sauce andgarnish with lemon zest and parsley.

Notes

Settings
Automatic programme
Meat | Veal | Osso buco
Programme duration: 110 minutes
Manual
Cooking stage 1
Oven functions: Fan Plus
Temperature: 200 °C
Booster: On
Pre-heat: On
Crisp function: Off
Cooking stage 2
Temperature: 180 °C
Duration: 10 minutes
Shelf level: 2 [1] (1)
Cooking stage 3
Temperature: 180 °C
Duration: 90 minutes
Keyword Miele Moisture Plus The Cookbook, Osso buco
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