Osso bucco steamed

Beef 169
Osso bucco steamed
  • Serves: 0 People
  • Prep Time: 15 min
  • Cooking: 1 min
  • Difficulty: medium
Print

Osso bucco steamed

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the vegetables.
  3. Put them in a steam pot over a 1/2 liter of boiling water in which you crumble the broth.
  4. Place the slices of hock on the vegetables.
  5. Season with salt and pepper, sprinkle with marjoram and place a grain of juniper on each slice.
  6. Cover and cook for 45 minutes over medium heat.
  7. Cook the rice for 20 minutes in salted boiling water. Drain it.
  8. Serve the meat without delay in a large dish on a bed of vegetables.
  9. Serve the rice separately.

You may also like

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