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Osso buco bourguignon Recipe

Osso buco bourguignon
Source: Iga

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Ingredients

  • 30 mL (2 tbsp.) butter
  • 30 mL (2 tbsp.) olive oil
  • 8 veal shanks
  • To taste, salt and pepper
  • 3 slices 0.5-cm (¼-inch) thick bacon, diced
  • 1 container white mushrooms, sliced
  • 1 container cremini mushrooms, cut in pieces
  • 1 onion, diced
  • 1 bag pearl onions, peeled*
  • 500 mL (2 cups) red wine
  • 2 packets demi-glace mix
  • 1 packet gravy mix
  • 1.25 L (5 cups) water
  • To taste, fresh herbs (thyme, rosemary, bay leaf)
  • 60 mL (¼ cup) hot mashed potatoes
  • 60 mL (¼ cup) milk
  • 1 egg, beaten
  • 30 mL (2 tbsp.) butter
  • 30 mL (2 tbsp.) finely chopped fresh herbs of choice
  • To taste, salt and pepper
  • 250 mL (1 cup) all purpose flour
  • 10 mL (2 tsp.) quick-rising yeast
  • 3-5 mL (½-1 tsp.) salt
  • 125 mL (½ cup) grated cheddar
  • To taste, finely chopped chives
  • 125 mL (½ cup) grated cheddar for garnish
PREP TIME
30m
COOK TIME
2h30m
TOTAL TIME
3h
YIELD
6-8 servings

Instructions

  • Preheat oven to 180°C (350°F).
  • Heat butter and oil in a large pot.
  • Sear meat for 5 or 6 minutes on each side.
  • Season and set aside. 
  • In the same pot, fry diced bacon until browned.
  • Remove from heat and set aside.
  • Add mushrooms and onions to pot and fry in bacon fat.
  • Set aside with the bacon.
  • Deglaze pot with red wine and reduce by half.
  • Add sauce mixes and water and bring gently to a boil.
  • Add reserved ingredients to pot.
  • Bring gently to a boil.
  • Add the veal shanks and fresh herbs.
  • Bake covered for 2 hours.
  • Remove the lid and bake 30 more minutes.
  • Remove from oven. Set aside. 
  • In the meantime, prepare the dumplings. 
  • Mix together all dumpling ingredients in a bowl (not dry ingredients). 
  • Mix together all dry ingredients in another bowl.
  • Add to potato mixture.
  • Mix until just combined. 
  • Use an ice cream scoop to spoon balls of dumpling batter into boiling osso buco broth (10 to 12 dumplings).
  • Top each dumpling with a little grated cheese.
  • Cover the pot and cook on stovetop over low heat for 20 minutes. 
  • Serve veal shanks with a dumpling and coloured carrots. 

Dinner

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A recipe from Iga

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