Stage 16: Martigny-Bourg-Saint-Maurice
Today the Tour de France bicycle race spends most of the day in Italy, and French chef, Gabriel Gaté shares his admiration for Italian food. Eccentric French gendarme, François, cooks a delicious and easy-to-prepare Osso Bucco. For more Tour news visit the Tour de France website at tdf.sbs.com.au.osso bucco recipe. Or, browse our collection of Italian recipes.
4 tbsp extra virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 branch of celery, finely chopped
about 8–12 pieces of veal osso bucco
salt and freshly ground black pepper
a little plain flour to coat the meat
120 ml dry white wine
2 tomatoes, diced
1 tbsp tomato paste
1 bay leaf
4 sprigs of lemon thyme
about 1/4 cup veal glaze
4 tbsp chopped parsley
2 cloves of garlic, finely chopped
the finely grated zest of 1 lemon
Heat half the olive oil in a wide sauté pan. Add the onion, carrot and celery and cook, while stirring, for about 5 minutes on medium heat. Transfer the vegetables to a bowl.
Season the veal with salt and pepper and coat lightly with plain flour.
Heat the remaining oil in the pan and brown the veal pieces for about 2 minutes on each side. Add the white wine, bring to the boil and cook for 1 minute.
Add the vegetables, tomatoes, tomato paste, bay leaf, lemon thyme and veal glaze and shake the pan well. Cover the pan with foil and a lid and cook on low heat for about 50-60 minutes or until the meat is tender.
Just before serving, add the parsley, garlic and lemon zest.