Ossobuco with beetroot puree and herbs
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 4veal shanks
- 1 tspsalt
- a littlepepper
- 1 tbspwhite flour
- clarified butter
- 3red onions
- 1garlic clove
- 1 ½ bunchesmixed herbs
- 3 ½ dlport
- 1 ½ dlbalsamic vinegar
- 2 dlmeat bouillon
- 1 tspsugar
- salt and pepper to taste
- 600 graw beetroots
- 250 gmealy potatoes
- salted water
- 40 gbutter
- salt and pepper to taste
- 40 ghazelnuts
- 20 gbutter
- ½ bunchflat-leaf parsley
Instructions
Step 1
Make several small incisions in the skin of the shanks. Season the meat and dust with flour. Heat the clarified butter in a frying pan. Brown the meat for approx. 2 mins. on each side. Remove, reduce the heat. Wipe away the cooking fat and add a little more clarified butter.Step 2
Sauté the onion and garlic in the cooking pot. Set aside 3 tbsp of herbs, add the remainder of the herbs, pour in the wine and balsamic, reduce for approx. 5 mins. Add the stock and sugar, bring to the boil. Return the meat to the pot.Step 3
Cover and braise for approx. 2 hrs. in the lower half of an oven preheated to 170°C. Remove the lid approx. 15 mins. before the cooking time is up. Season the ossobuco.Step 4
Cook the beetroot and potatoes (uncovered) in boiling salted water for approx. 30 mins. until soft. Drain the vegetables, return to the pan, puree. Stir in the butter, season.Step 5
Toast the nuts in a frying pan without any oil. Add the butter and parsley along with the reserved herbs, fry for approx. 3 mins. Plate up the veal shanks with the sauce and beetroot puree. Sprinkle the mixed nuts on top.