Osso Bucco with Red Wine Sauce: An Italo-French Fusion

Osso Bucco à la Sauce Vin Rouge : Une Fusion Italo-Française

Osso bucco is a traditional Milanese dish which literally means "bone with a hole", referring to the piece of veal used for this dish. But what happens when we fuse this Italian recipe with the depth and complexity of our French red wine? The answer: an exquisite dish that will delight your taste buds.

Osso Bucco with Red Wine Sauce

Ingredients :

  • 4 slices of bone-in veal shank
  • 750 ml of our red wine
  • 3 carrots, diced
  • 2 chopped onions
  • 3 minced garlic cloves
  • 1 can of crushed tomatoes (400g)
  • Bouquet garni (thyme, bay leaf, parsley)
  • 3 tablespoons of olive oil
  • Salt pepper
  • Zest of a lemon
  • 2 tablespoons chopped parsley

Preparation :

  1. In a large casserole dish, heat the olive oil and brown the slices of veal shank on both sides. Remove them and reserve.
  2. In the same pot, add the onions, garlic and carrots. Sauté until the onions are translucent.
  3. Put the pieces of veal back in the casserole, add the crushed tomatoes and the red wine.
  4. Introduce the bouquet garni, salt and pepper to taste.
  5. Cover and simmer over low heat for 2 hours.
  6. Before serving, sprinkle with lemon zest and chopped parsley for a touch of freshness.

Red wine brings a unique touch to this dish, making it both rich and aromatic. Accompanied by creamy polenta or pasta, it's a fine dining experience you won't soon forget.

Celebrate the meeting of culinary cultures with this succulent dish. Health!

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