Plat
Osso Buco Burger
3 hPour 4Nutri-Score D€€€
D
3 h
3 hOsso Buco Burger
recette de
redgodsofthehorizon
@redgodsofthehorizon
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
veal shank (cut into thick slices, tied)Viandes1,2 kg
olive oilÉpicerie45 ml
onion (finely chopped)Fruits et légumes1 morceau
carrot (finely chopped)Fruits et légumes1 morceau
celery stalk (finely chopped)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux
tomato pasteÉpicerie30 g
white wineBoissons200 ml
beef stockÉpicerie500 ml- lemon zest (grated)Fruits et légumes1 morceau
parsley (chopped)Fruits et légumes15 g- burger bun (split)Boulangerie4 morceaux
saltÉpices5 g
black pepper (ground)Épices2 g
par portion
Nutrition
593kcal
- Glucides
- 33 g
- Protéines
- 65 g
- Lipides
- 23 g
ce que vous utiliserez
Ustensiles
Cocotte
Poêle
Pince de cuisine
Saladier
pas à pas
Préparation
- Étape 1
Sear the veal shanks
- Season the veal shanks with salt and pepper.
- Heat the olive oil in a Dutch oven and brown the shanks on both sides.
- Set the shanks aside.
- Étape 2
Build the base
- Sauté the onion, carrot and celery in the same pot until soft.
- Add the garlic and tomato paste and cook until fragrant.
- Pour in the white wine and let it reduce.
- Étape 3
Braise the shanks
- Return the shanks to the pot and add the beef stock.
- Cover and simmer gently until the meat is fork-tender.
- Étape 4
Make the gremolata
- Mix the lemon zest and parsley in a bowl.
- Étape 5
Assemble the burgers
- Shred the braised veal and pile it onto the bun bottoms.
- Spoon over the braising sauce and top with gremolata.
- Close the buns and serve.