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traveling anywhere in the UK or abroad to be at your service while you
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chef for your private home, villa, yacht, private jet or chalet. We are
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available to offer their services on either a temporary or full time
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Recipe of the month - Classic Osso Buco
An Italian dish whose name refers to the large piece of marrow in the center of the veal shank bone. Don't forget the bread, you will need it to mop up the amazing sauce!. Serves 4.
1/2 cup flour
4 pieces of veal osso buco
Olive oil for cooking
3 cloves of garlic
1 diced onion
2 diced celery sticks
2 bay leafs
1/2 cup of dry white wine
1-1/2 cups chicken stock
6 fresh tomatoes chopped finely
3 spoons of parsley
1 spoon of lemon zest
Salt and pepper
4 pieces of veal osso buco
Olive oil for cooking
3 cloves of garlic
1 diced onion
2 diced celery sticks
2 bay leafs
1/2 cup of dry white wine
1-1/2 cups chicken stock
6 fresh tomatoes chopped finely
3 spoons of parsley
1 spoon of lemon zest
Salt and pepper
Method
Season
the veal shanks with salt and pepper and coat well on both sides with
flour. Sear the veal on each side 2 to 3 minutes, or until crusty and
brown. Remove to a warm platter
In
the same pot, saute the garlic, celery and onion over medium heat for
about 6 minutes, or until softened and fragrant. Stir in the wine and
the chicken stock. Bring the liquid in the pot to the boil, then add the
tomatoes and the bay leafs. Return the veal shanks to the pot, pressing
each one to the bottom and covering tightly. Cook the veal for about 2
and a half hours or until it is just about to fall off the bone and is
very tender
Add the parsley and the lemon zest and cook for another 5 minutes
Serve with risotto or rice
Start mopping! Bon Appetite
Carpaccio of organic salmon, tartare of langoustines, caviar cream and lime dressing
