Ossobuco Cannelloni

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      48 hr

Appears in
A Culinary Journey: 70 Le Cordon Bleu Alumni Recipes from Around the World

By Le Cordon Bleu

Published 2020

  • About

Ingredients

For the ossobuco

  • 600 g veal ossobuco or cross cut veal shanks
  • 2 kg 10% brine

Method

Step 1: Place the veal shanks in the brine for 1 hour. Drain well and pat dry with kitchen paper. Heat a little olive oil in a pan over high heat and sear the veal until browned on all sides. Remove and set aside. Add the onions, carrots, celery, and garlic and cook until caramelised. Add the orange peel and bone marrow and return the veal to the pan. Add enough water to cover the meat and