4
Braised veal ossobuco with green asparagus and soft avocado butter
> 60 minutes
veal shank (ossobuco)
*
braising
798
Preparation
Remove the slices of veal shank from the fridge at least 30 minutes before cooking to allow them to reach room temperature. Cut into the sides a little, so they don't warp later.
Dust the slices of veal shank with flour. Heat the clarified butter in a roasting pan and fry the slices of veal shank until lightly browned on both sides. Remove from the roasting pan and fry the carrots, celery, onions and garlic cloves in the remaining cooking fat, stirring for about 10 minutes.
Place the slices of veal shank on top of the vegetables. Add the peeled tomatoes with 1 teaspoon lemon zest, white wine and veal stock. Also add the bay leaves, thyme and oregano and season with pepper. On the hob, bring to the boil, then put the lid on and simmer on a low heat for around 2.5 hours until the meat is buttery soft. Meanwhile, remove the lid occasionally and baste the meat with the gravy.
For the avocado butter, halve the avocado, remove the stone and scoop out the flesh from the skin with a spoon. Puree with the butter until smooth. Crush the pink peppercorns and stir them in along with the remaining lemon zest. Season with salt and refrigerate. Remove from the fridge only 20 minutes before serving.
Wash the baby potatoes thoroughly and place them in lightly salted water. Bring to the boil and simmer for about 20 minutes. Then strain. Cook the asparagus in lightly salted water for about 7 minutes until al dente. Then remove.
Just before serving, stir the chopped parsley into the ossobuco and save some for sprinkling. Season the ossobuco with salt.
To serve, place some tomato sugo and a slice of veal shank on each plate. Top with 1 small knob of avocado butter. Serve the asparagus and peeled potatoes alongside the meat. Sprinkle everything with the parsley set aside and a pinch of fleur de sel and serve with the remaining avocado butter.
Ingredients:
- 4 slices of veal shank (ossobuco)
- 2 tbsp flour
- 4 tbsp clarified butter
- 2 carrots, finely diced
- 2 stalks of celery, finely diced
- 2 onions, finely diced
- 3 garlic cloves, finely diced
- 800 g peeled (canned) tomatoes
- 2 tsp organic lemon zest
- 250 ml dry white wine
- 250 ml veal stock
- 2 bay leaves
- ½ tsp dried thyme and ½ tsp dried oregano
- Black pepper
- 1 ripe avocado
- 100 g soft butter
- 1 tsp pink pepper
- Salt to taste
- 800 g baby potatoes
- 1 kg green asparagus, cleaned and with the lower third peeled
- 1 bunch of flat parsley, chopped
Other:
- Fleur de sel for sprinkling
Nutrition values
55
42
37
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