Ossobuco with couscous, cauliflower and celeriac straw

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal shank

Difficulty: **

Cooking methods: pot-roasting

Preparation

Allow the veal shanks to reach room temperature over about an hour; pierce the membrane around the shank in 3 places so the shanks do not warp during baking as the membrane contracts.

Flour the shanks, and pat well; heat a knob of butter in a frying pan, and fry the shanks on both sides for about 5-6 minutes until nicely golden brown. Add the vegetables, garlic, salted lemon and herbs; deglaze with the wine, and reduce briefly to about half the liquid. Add the stock, cover with a lid and simmer gently for 1.5-2 hours until the shanks are tender (come off the bone easily).

Remove the shanks from the pan; keep warm, reduce the gravy, pour through a sieve, thicken and season. Using a Japanese mandolin (grater), cut the celeriac into thin slices of about 1 mm, and cut these into thin strips (straws) of 1 mm. Heat a pan with the oil to 150°C (302°F), and deep-fry the celeriac straw until effervescent and lightly coloured (be careful to keep the oil around 140°C (284°F)), drain, and sprinkle with a little fine salt.

Briefly fry the onions for the couscous with a generous knob of butter, add the carrots/peppers, fry for a few minutes, and finally, add the courgette and ras el hanout. Fry for another 1 minute, then mix in the couscous with a few tablespoons of liquid from the salted lemon, and heat well for a few more minutes. Meanwhile, fry the cauliflower florets in a frying pan with a little butter, briefly fry the olive rings with these, and season with salt and pepper.

Place the Ossobuco on a plate, press the couscous well into a round cutter, and garnish with the celeriac straw, the cauliflower florets with olive, and the sauce.

Enjoy!

This recipe is made with Peter's Farm Rosé Better Life Veal.

https://youtu.be/7guy9AkdsdU

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