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.
You might also like Nino Zoccali’s veal osso buco 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 lemon thyme
about ¼ cup veal glaze
4 tbsp chopped parsley
2 garlic cloves, finely chopped
finely grated zest of 1 lemon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.