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6–8
people for the poachingEasy
Published 1996
Instead of cutting a shin of veal into slices for osso buco, here it is first poached to half tenderness then braised in the reduced cooking liquor with vegetables and wine. This is a lengthy and troublesome dish to make – stretched over two days – but gives an undeniably spectacular result.
Preheat the oven to its maximum. Put the chopped veal bones and chopped vegetables into a lightly oiled roasting dish and brown thoroughly in the oven, for 40 minutes approximately.
Take a large stockpot and pile the browned bones and vegetables in it. Put the shins of veal on top. Cover with cold water and bring slowly to the boil. Turn down the he