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Osso Buco Sandwich
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Osso Buco Sandwich

3 hPour 4Nutri-Score C€€€
par @sanbuk.days1 import0 fois cuisinée
Adapter cette recette

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Ingrédients

4 personnes
  • veal shanks (tied, patted dry)Viandes4 morceaux
  • saltÉpices10 g
  • black pepper (freshly ground)Épices3 g
  • flour (for dredging)Épicerie60 g
  • olive oilÉpicerie45 ml
  • butterProduits laitiers30 g
  • onion (finely chopped)Fruits et légumes1 morceau
  • carrots (finely chopped)Fruits et légumes2 morceaux
  • celery stalks (finely chopped)Fruits et légumes2 morceaux
  • garlic (minced)Fruits et légumes3 morceaux
  • tomato pasteÉpicerie30 g
  • dry white wineBoissons200 ml
  • beef stockÉpicerie500 ml
  • bay leafÉpices2 morceaux
  • thyme (fresh sprigs)Épices3 g
  • lemon zest (grated)Fruits et légumes1 morceau
  • parsley (chopped)Fruits et légumes15 g
  • ciabatta bread (halved lengthwise)Boulangerie4 morceaux
  • provolone cheese (sliced)Produits laitiers120 g
  • arugula (washed)Fruits et légumes40 g

par portion

Nutrition

655kcal

Glucides
53 g
Protéines
44 g
Lipides
30 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Cocotte
  • Poêle
  • Pince de cuisine
  • cutting board

pas à pas

Préparation

  1. Season and dredge the veal

    • Pat the veal shanks dry and tie them so they hold their shape.
    • Season generously with salt and pepper, then dredge in the flour, shaking off the excess.
    Étape 1

  2. Brown the shanks

    • Heat the olive oil in a Dutch oven over high heat.
    • Sear the veal shanks on all sides until deeply golden, then set aside.
    Étape 2

  3. Build the base

    • Lower the heat, add the butter and soften the onion, carrots and celery.
    • Stir in the garlic and tomato paste and cook until darkened.
    Étape 3

  4. Deglaze and braise

    • Pour in the white wine and scrape up the browned bits.
    • Return the shanks to the pot, add the stock, bay leaves and thyme.
    • Cover and braise gently until the meat falls off the bone.
    Étape 4

  5. Make the gremolata

    • Combine the lemon zest, parsley and a little minced garlic.
    Étape 5

  6. Shred the meat

    • Lift out the shanks, discard the bones and ties, and pull the meat apart.
    • Reduce the braising juices until glossy and spoon them over the meat.
    Étape 6

  7. Assemble the sandwiches

    • Toast the ciabatta halves cut side down in a pan.
    • Pile on the shredded osso buco, top with provolone and let it melt.
    • Finish with arugula and gremolata, close the sandwiches and serve.
    Étape 7
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