OSSO BUCCO D'ICI
Portions : 4 - Preparation time : 15 minutes - Cooking time : 3 hours
Ingredients
- 4 pieces Fontaine Family Veal Osso Bucco
- 60 ml (4 tablespoons) canola oil
- 1 l (4 cups) Tangram beer
- 1 l (4 cups) carrots, sliced
- 1 l (4 cups) Brussels sprouts, halved
- 250 ml (1 cup) onion, chopped
- 1 l (4 cups) cherry or cocktail tomatoes
- 60 ml (4 tbsp.) honey
- 60 ml (4 tbsp.) yellow mustard
- 4 garlic cloves, chopped
- salt and freshly ground pepper to taste
Garnish
- Fresh herbs
- Cooked couscous
- 250 ml (1 cup) Perron aged cheddar, grated
Preparation
- Preheat oven, rack in center, to 160°C (325°F).
- In a hot casserole dish, sear the osso bucco pieces in a little oil for 2 minutes on each side.
- Add carrots, Brussels sprouts, onion, tomatoes, honey, mustard and garlic.
- Add the beer and water, if necessary, to lightly cover the meat. Season with salt and pepper, cover and bake for 2 hours.
- Then continue cooking, uncovered, for 1 hour. Check seasoning.
- Serve the osso bucco with couscous, cheese and fresh herbs.
