Osso bucco à la vapeur

Osso bucco à la vapeur
  • Serves: 0 People
  • Prep Time: 15 min
  • Cooking: 1 min
  • Difficulty: medium
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Osso bucco à la vapeur

Ingredients

Directions

  1. ### Preparation ###
  2. Epluchez et hachez les légumes.
  3. Mettez-les dans une marmite à vapeur au dessus d’un 1/2 l d’eau bouillante dans laquelle vous émiettez le bouillon.
  4. Posez les tranches de jarret sur les légumes.
  5. Salez, poivrez, saupoudrez de marjolaine et posez un grain de genièvre sur chaque tranche.
  6. Couvrez et laissez cuire pendant 45 min à feu moyen.
  7. Faites cuire le riz pendant 20 min à l’eau bouillante salée. Egouttez-le.
  8. Servez sans attendre la viande dans un grand plat sur un lit de légumes.
  9. Servez le riz à part.

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Lamb skewer with apricots



  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 25 min
  • Difficulty: medium

Lamb skewer with apricots

Ingredients

Directions

  1. ### Cooking ###
  2. Degrease the shoulder of lamb and cut into 4 cm cubes. next to.
  3. Wash the orange and grate the zest over a bowl.
  4. Squeeze the juice, add 3 tbsp. tablespoon olive oil and 3 tbsp. dry white wine, then pepper.
  5. Wash the eggplant and cut into 4 cm cubes. next to.
  6. Wrap eggplant cubes in smoked bacon slices, then hold them with small wooden sticks.
  7. In a deep dish, put the lamb, eggplant cubes and white onions, sprinkle marinade orange juice-oil-white wine and marinate for 2 hours.
  8. Prepare the barbecue.
  9. Peel the onion, chop it finely.
  10. Cut the 17.6 oz. apricots in half and chop them.
  11. In a nonstick skillet, heat 1 tbsp. tablespoon of olive oil.
  12. Throw in the onion, fry it for 3 minutes.
  13. Add the chopped apricots, the rest of the white wine and the brown sugar.
  14. Cook for 10 minutes. low heat.
  15. Keep warm until serving.
  16. Drain the meat, eggplant, onions.
  17. Cut the apricots in half.
  18. Thread on lamb skewers, eggplant with bacon, white onions and half apricots alternating.
  19. Place the skewers on the barbecue grill and cook for 10 minutes, turning often.
  20. Serve with the hot sauce and a seasonal green salad.
  21. recommended wine: a red rib-du-luberon