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12 oz osso bucco. (8 pieces)
1 lb onions
1 lb carrots
1 lb leeks
1 liter red wine
1 liter veal stock
2 bay leaves
5 cloves
bunch fresh thyme
2 lbs mixed wild mushroom
8 baby carrots
8 Fingerling potatoes
8 baby zucchini
15 cloves garlic
1 oz olive oil
1 oz butter |
Separately Cook separately all baby vegetables in a salted water
boil and reserve. When the osso bucco is cooked, take them out of
the braising liquid and strain the sauce.
In a sauté pan, cook the mushroom with butter, salt and
pepper; add the strained sauce, the baby vegetables and the osso
bucco. Boil everything together for 2 to 3 minutes and serve.
