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Veal ossobuco with vegetables and red wine and port jus

Veal ossobuco with preparations of celeriac, truffle and carrot, served with a red wine and port jus and a foamy beurre blanc of cèpes.

Sommelier's tip: Serve this dish with an Amarone. The earthy flavors of this dish pair perfectly with the sultry character of Amarone.

Ingredients

1units.itemsShallot
00 flour
6gCoriander seeds
45gfennel seeds
veal ossobuco
10units.itemsCloves
3units.itemsGarlic cloves
3gfresh bay leaf
500mlRed wine
500mlRed port
Unsalted butter
350gVeal glace

mini purple carrots
mini orange carrots

1units.itemsCeleriac
100gButter
Salted butter
750mlcèpes broth
Cream

150mlWhite wine
100gCream
150gcèpes broth
1Butter
2units.itemsShallots
0.5units.itemsLemon juice
300gunsalted butter (cold)
50gSushi vinegar

80gSushi vinegar
beech mushroom mix
30gsmoked mushroom

Pani puri
shiitake chips

Preparation

  1. Salt the ossobuco and flour them, tapping off any excess flour.
  2. Make a small cut in the ossobuco so it doesn't curl up and sear the shanks in oil.
  3. Remove the shanks from the pan and add all ingredients except the wine, glace, port, and water.
  4. Sauté everything over high heat for about 2 minutes and deglaze with the wine and port. Let reduce and add water and glace.
  5. Reduce to the desired thickness, strain the jus, and let it cool.
  6. Place the ossobuco together with the jus in a vacuum bag and cook at 80°C for about 3.5 hours.
  7. Then cook at 69°C for about 15 hours.
  8. Reheat the ossobuco in its own jus.

  1. Clean the baby carrots and blanch them briefly.
  2. Before serving, warm them in some melted butter.

  1. Roast the whole celeriac for 2 hours in the oven at 180°C.
  2. Let the celeriac cool and clean it.
  3. Cut the celeriac or cut out rounds with a cutter (save the trimmings from the remaining celeriac).
  4. Put the cèpes stock in a pan and add the butter, cook the trimmings in this until super soft.
  5. Drain, but reserve the stock

  1. Sauté the shallot in the pan.
  2. Deglaze the onions with the sushi vinegar and white wine, reduce to about two-thirds.
  3. Add the cream and the cèpes stock (see recipe for roasted celeriac).
  4. Emulsify the mixture with cold butter, add lemon juice for freshness, and blend until smooth.

  1. Separate the shimeji mushrooms and put them in a container.
  2. Vacuum together with the sushi vinegar and the sauce twice so the shimeji mushrooms are nicely infused.

  1. Fry the pani puri for a few seconds at 180°C and continuously sprinkle with the hot oil.
  2. Halve the pani puri.
  3. Fill with the celeriac cream, dried shiitake, and pickled shimeji mushrooms.