Osso Buco A Delicious Recipe Variation With Provencal Flavours
David Scott Allen · Main Course · Provencal Recipes · Taste · VealWhile Osso Buco is traditionally an Italian dish, I experimented with the ingredients to suit a wine pairing with a 2016 Château de la Tour de l’Évêque vintage. My culinary experimentation resulted in a delicious main course that uses all the traditional flavours of a Provençal daube, my favourite being the subtle orange zest. The flavours are bright yet complex, and the creaminess works well with the full-bodied red wine from winemaker Régine Sumeire.
Osso Buco à la Régine Sumeire
This version of Osso Buco is from the talented winemaker Régine Sumeire, owner of Château de la Tour de l’Évêque in Provence.
Equipment
Ingredients
- 3 tbsp canola oil plus more as needed
- 4 pieces veal osso bucco
- salt and freshly ground black pepper to taste
- 2-4 tbsp flour
- 12 small onions peeled
- 2 leeks white parts only, washed, drained and diced
- 1/2 cup tomato purée
- 2 large tomatoes seeded and diced
- 2 large carrots diced
- 8 large button mushrooms chopped
- 2 cups white wine
- 6 fresh sage leaves
- 1 orange for zest
- 1/2 cup crème fraîche
- creamy polenta for serving
Instructions
- Add the oil to a large skillet over medium-high heat. Season the meat with salt and pepper, then dredge in flour and brown for 3 minutes per side. When browning the second side, add the small onions and diced leeks (you might need more oil). When the second side is brown, pour over with the wine, then mix the tomato puree into the sauce, followed by the remaining ingredients except crème fraîche.
- Cover and cook on low heat for two hours. Toward the end of the two hours, prepare your polenta.
- Transfer the meat to a warmed plate and cover with foil to serve. Add the crème fraîche to the sauce and increase the heat to thicken.
- Plate the polenta, spoon the sauce over it, then top with the meat.
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