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Osso Buco with Eggplant and Zucchini https://www.metro.ca/userfiles/image/recipes/osso-buco-aubergines-courgettes-11122.jpg PT30M PT2H00M PT3H00M
Preheat oven to 300°F (150°C).Set a skillet over high heat and add 2 tbsp (30 mL) of olive oil. Dust the slices of veal in the flour and brown for approximately 4 minutes per side. Remove the osso buco and set aside on a plate.Add the celery, onion and carrots to the hot skillet and add 1 tbsp (15 mL) of olive oil. Fry the vegetables for approximately 4 minutes. Add the slices of sausage and cook for another 3-4 minutes.Transfer the vegetables to a braiser or casserole dish and place the seared osso buco on top. Add the demi-glace and diced tomatoes and bring to a boil. Cover the pot and cook in oven for 2 hours.Meanwhile, in the same skillet used to sear the meat and vegetables, heat 2 tbsp (30 mL) of olive oil and separately sauté the zucchini, followed by the eggplant. Mix these vegetables in a small bowl and set aside.When the osso buco has finished cooking, remove the pot from the oven, add the chopped parsley and capers, and let stand covered for 30 minutes.In the meantime, cooked the egg noodles according to the instructions on the package. Drain the noodles and drizzle with olive oil. Season with salt and pepper.Serve one osso buco per plate and garnish with the eggplant and zucchini on top. Cover with the sauce and place the noodles around the osso buco.Source: Chef Daniel Trottier
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4 grain-fed veal osso buco 1 celery stalk finely diced medium onion diced 2 medium carrots diced 1/2 cup (125 ml) Irresistibles original dry sausage sliced 1/2 cup (125 ml) flour 3 tablespoon (45 ml) Irresistibles olive oil 2 cups (500 ml) demi-glace sauce 14 oz (398 ml) tomato diced with their juice 1 small eggplant cut into 1/2'' (1,25 cm) cubes 2 small zucchini cut into 1/2'' (1,25 cm) cubes 2 tablespoon (30 ml) Irresistibles olive oil 3 tablespoon (45 ml) parsley finely chopped 2 tablespoon (30 ml) Irresistibles capers 2 cups (500 ml) dried egg noodles 1 tablespoon (15 ml) Irresistibles olive oil To taste salt and pepper
Osso Buco with Eggplant and Zucchini

Osso Buco with Eggplant and Zucchini

Rate this recipe
1 Vote
4
0:30
Preparation
2:00
COOKING
3:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    grain-fed veal osso buco
  • 1
    celery stalk finely diced

  • medium onion diced
  • 2
    medium carrots diced
  • 1/2 cup
    (125 ml)
    Irresistibles original dry sausage sliced
  • 1/2 cup
    (125 ml)
    flour
  • 3 tablespoon
    (45 ml)
    Irresistibles olive oil
  • 2 cups
    (500 ml)
    demi-glace sauce
  • 14 oz
    (398 ml)
    tomato diced with their juice
  • 1
    small eggplant cut into 1/2'' (1,25 cm) cubes
  • 2
    small zucchini cut into 1/2'' (1,25 cm) cubes
  • 2 tablespoon
    (30 ml)
    Irresistibles olive oil
  • 3 tablespoon
    (45 ml)
    parsley finely chopped
  • 2 tablespoon
    (30 ml)
    Irresistibles capers
  • 2 cups
    (500 ml)
    dried egg noodles
  • 1 tablespoon
    (15 ml)
    Irresistibles olive oil
  • To taste
    salt and pepper
Imprimer ma sélection

Preparation

Preheat oven to 300°F (150°C).

Set a skillet over high heat and add 2 tbsp (30 mL) of olive oil. Dust the slices of veal in the flour and brown for approximately 4 minutes per side. Remove the osso buco and set aside on a plate.

Add the celery, onion and carrots to the hot skillet and add 1 tbsp (15 mL) of olive oil. Fry the vegetables for approximately 4 minutes. Add the slices of sausage and cook for another 3-4 minutes.

Transfer the vegetables to a braiser or casserole dish and place the seared osso buco on top. Add the demi-glace and diced tomatoes and bring to a boil. Cover the pot and cook in oven for 2 hours.

Meanwhile, in the same skillet used to sear the meat and vegetables, heat 2 tbsp (30 mL) of olive oil and separately sauté the zucchini, followed by the eggplant. Mix these vegetables in a small bowl and set aside.

When the osso buco has finished cooking, remove the pot from the oven, add the chopped parsley and capers, and let stand covered for 30 minutes.

In the meantime, cooked the egg noodles according to the instructions on the package. Drain the noodles and drizzle with olive oil. Season with salt and pepper.

Serve one osso buco per plate and garnish with the eggplant and zucchini on top. Cover with the sauce and place the noodles around the osso buco.

Source: Chef Daniel Trottier

Source : Chef José Trottier

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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