Bretonse karameltaart

Prep Time 1 d
Cook Time 45 mins
Course Patisserie
Cuisine Frans
Servings 1 taart

Ingredients
  

Deeg

  • 275 g meel
  • 175 g zoute boter kamertemperatuur
  • 205 g fijne suiker
  • 90 g eidooiers
  • 4 g bakpoeder

Karamel

  • 125 g fijne suiker
  • 120 g creme fleurette vloeibare creme fraiche
  • 1 stuks vanillestokje
  • 90 g zoute boter

Instructions
 

Karamel

  • Laat de suiker smelten in een pan met dikke bodem. Zet tegelijkertijd een andere pan op het vuur om het uitgeschraapte vanillestokje met de creme fleurette te laten trekken.
    Wanneer de karamel bruin wordt, haal je het vanillestokje uit de creme en voeg je heel langzaam de creme toe aan de karamel. Voorzichtig, want de karamel is heel heet.
    Laat tot 107°C komen en voeg dan de boter in stukjes erbij onder goed roeren. Gebruik desnoods een staafmixer.
    Laat onder folie afkoelen en laat een nacht staan.

Deeg

  • Meng de boter met de suiker. Doe er de bloem bij, met het bakpoeder. Meng er dan de eidooiers door. Meng net zo lang tot er een homogeen deeg ontstaat.
    Maak van het deeg een bal en leg een uurtje in de koeling.
  • Pak dan 400 g deeg en rol dit uit tot 1 cm groter dan de bakvorm. Rol de rest van het deeg uit tot een cirkel met dezelfde diameter als van de bakvorm.
    Bedek de bodem van de bakvorm met bakpapier en vet in met boter. Leg het deeg in de vorm en maak een opstaand randje van 1 cm. Verdeel dan de karamel in de vorm op het deeg. Leg hierbovenop de andere plak deeg. Druk de rand zachtjes aan en zet dan 2 uur in de koeling.
  • Verwarm de oven voor op 160°C. Bestrijk de bovenkant van de taart met eigeel en kerf een bretons patroon op de taart met een vork. Bak dan 45 minuten en laat afkoelen voordat je de taart uit de vorm haalt.
    De taart is de volgende dag op zijn lekkerst!
Academie du gout
Keyword Bretagne
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Ribollita

Prep Time 1 d
Course Soepen
Cuisine Italiaans
Servings 6 personen

Ingredients
  

  • 250 g gedroogde canellinibonen
  • 1 tl zuiveringszout/baksoda
  • 500 g Toscaans brood oud brood
  • 500 g palmkool
  • 1 stuks ui fijngehakt
  • 1 stuks wortel fijngehakt
  • 2 stengels bleekselderij grof gehakt
  • 3 stuks aardappels in blokjes
  • 2 teentjes knoflook fijngesneden
  • 2 takjes rozemarijn gestript
  • 1 el tomatenpuree
  • 1 stuks rode ui
  • 500 ml groentebouillon

Instructions
 

Avond van tevoren

  • Week de bonen in ruim water met het zuiveringszout voor een nacht. Zet in de koelkast.
  • Breek het brood in stukken zodat het snel oud wordt.

Soep maken

  • Giet de bonen af en zet ze opnieuw onder water en breng aan de kook. Draai dan het vuur laag zodat het water niet borrelt.
    Schuim af wanneer nodig en voeg wat salie toe. Na 1 tot anderhalf uur zijn ze gaar. Houd de helft apart en pureer de andere helft. Bewaar het kookwater.
  • Verwijder van de kool de nerven en snijd het blad in repen. Bak de ui, bleekselderij, aardappel en knoflook aan in olijfolie in een grote pan, met de rozemarijn. Wanneer het begint te kleuren doe je de kool erbij. Doe tomatenpuree en de gepureerde bonen in de pan. Doe zoveel kookvocht van de bonen, water uit de kraan of bouillon erbij tot alles onderstaat. Breng aan de kook. Laat een half uurtje zachtjes koken tot de groente beetgaar is.
  • Doe dan de hele bonen erbij. Breng op smaak met zout en peper.
  • Rooster het brood en bespreknel met olijfolie, wrijf in met knoflook.
  • Doe de helft van het brood in een andere pan. Schep daarop de helft van de soep, dan de rest van het brood en de rest van de soep. Laat afkoelen en zet in de koelkast.
  • Warm de soep de volgende dag op en roer om. Doe er wat vocht bij als hij te dik is.
    Pel de rode ui en snijd hem in de lengte door. Schijd de helften daarna in flinter dunne schijfjes.
  • Serveer de soep. Aan tafel kan je de rode ui erover strooien en eventueel wat olijfolie.
Bron: Onno Kleyn/ Milou Simôes
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Risotto alla Milanese met paddenstoelen en panchetta

Course Hoofdgerecht vlees
Cuisine Italiaans
Servings 6 personen

Ingredients
  

  • 45 g Sjalot fijngehakt
  • 1 stuks mergpijpje
  • 320 g Risottorijst Arborio, Carnaloni of Vialone
  • 1 dl Witte wijn
  • 2 l Bouillon rund en kip, heet
  • 20 draadjes Saffraan
  • 40 g parmigiano reggiano of Grana Padano DOP
  • 20 g Boter koud, in blokjes

Paddenstoelen

  • 200 g shiitakes
  • 100 g champignons
  • 100 g panchetta

Instructions
 

  • Maak de paddenstoelen schoon en snijd ze in grove stukken. Kleine paddenstoelen laat je heel. Bak ze kort in de olijfolie met wat boter tot ze mooi goudbruin zijn. Haal ze uit de pan leg ze apart.
  • Snijd de panchetta in repen en bak ze in een koekenpan knapperig. Leg dan apart.
  • Breng de bouillon aan de kook en pocheer daarin het mergpijpje. Als het zacht is, na ongeveer 15 minuten, het merg eruit drukken. Als je toevallig ook een ossobucco maakt, kun je het merg uit de kalfsschenkel gebruiken.
  • Week de saffraandraadjes in een paar lepels warme bouillon.
  • Smoor op laag vuur in een lage en ruime pan de sjalot, het merg en wat zout in een klein beetje boter. Roer er dan de rijst door tot alle rijstkorrels ingevet zijn met de boter. Verwarm dan door tot de rijst warm onder de duim is.
  • Blus af met de wijn en laat deze snel inkoken en absorberen door de rijst. Voeg een paar lepels kokende bouillon toe en kook de risotto al roerende beetgaar. Ga hierbij steeds met de lepel over de bodem van de pan om aankleven te voorkomen. Voeg steeds bouillon toe als de vorige is opgenomen door de rijst.
  • Het is de kunst bij risotto om een romig gerecht te maken dat precies mooi beetgaar is. De tijd die hiervoor staat is 15 tot 19 minuten. Stop met koken als de risotto nog net niet beetgaar is, hij gaart namelijk nog door op de weg van de pan op het bord naar de tafel.
  • Voeg 2 minuten voor het eind van de kooktijd de saffraan toe. Als de rijst bijna beetgaar is, doe je het vuur uit en roer er de kaas door en de ijskoude klontjes boter. Deze zorgen voor de romige consistentie doordat het langzaam smelt en alle rijstkorrel kan omvatten. Te warme boter smelt meteen en bereikt niet alle rijstkorrels.
  • Breng als laatste op smaak met zout en peper. Serveer in voorverwarmde borden.

Serveren

  • Doe tegen het einde van de kooktijd van de risotto de paddenstoelen erbij. Leg de risotto in een ring op de borden en garneer met de krokante panchetta. Leg er eventueel wat rucola of peterselie op.
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Éclairs with mocha glaze

Course Pastry
Cuisine Frans
Servings 20 Pieces

Ingredients
  

Dough

  • 100 g Flour
  • 100 Ml Water
  • 100 Ml Milk
  • 0,5 tsp Salt
  • 100 g Butter diced
  • 4 Pieces Eggs

Fill

  • 500 g Pastry cream

Glaze

  • 250 g white fondant
  • 50 Ml Water
  • 0,5 Cup Espresso coffee

Instructions
 

Dough

  • Preheat the oven to 200°C. Bring the pan with the milk, water, butter and salt to the boil. Remove the pan from the heat and stir in the flour. Put back on the heat and let the mixture cook for 1 to 2 minutes while stirring. Remove the pan from the heat again and stir in the eggs 1 at a time, until they have been absorbed and a nice smooth and flexible batter has been created. Fill a piping bag with an 8 mm nozzle with the batter and pipe sausage sized moulds of 10-12 cm on a baking paper-lined and lightly greased floured baking sheet. Bake in the oven for 20-25 minutes. Leave them to cool on a grid.

Fill

  • Beat the pastry cream with a whisk until smooth.
  • Cut them open on 1 long side and fill a piping bag with the cream and fill the éclairs.

Glaze

  • Heat the fondant with the water to 40ºC, stirring constantly, and mix in the coffee. You can cover the glaze on the èclairs with a spoon or you can pass them through the glaze. Let them stiffen and serve.

Notes

This dough is used for baking puffs and puffs, profiteroles, éclairs, moorheads, croqu-and-bouche, cheese puffs.
With one quantity of dough with 3 eggs you make 20-25 middle large puffs, enough for 6 portions for a dessert.
If you pipe the puffs, use a piping bag with a round nozzle of 1 – 1.25 cm diameter diameter.
Bake the puffs in a preheated oven at 200C for +/- 20-25 minutes. If you fry the dough for fritters, fry them in fat of 190 C for ± 3 – 5 minutes.
Golden rules for baking puffs:
Never let the water boil until the butter has melted - the water evaporates, causing the quantities no longer are right.
Bake the puffs on a water-moistened baking tin, so they rise better. Instead of a piping bag you can also place the puffs on the baking tin with the help of 2 tea spoons. Leave space between the puffs because of the rising.
Puffs should be nice in color, they often look overcooked before they are really crunchy. To maintain the crispiness, prick a small hole when cooked and put them back in the oven (with the oven door open) to give the steam the chance to escape. If you do not do this, there is a good chance that the puffs will collapse if they are finished.
The puffs are the best when they're fresh. You can also put them in the oven to pep them up. Always store the puffs in a can that is airtight.
Variations
Gougère: add 50 grams of cut cheese to the dough and make small piles on a baking tin. Sprinkle with grated cheese and bake in the preheated oven.
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Sicilië

Caponata

Course Side dish
Cuisine Italian
Servings 500 grams

Ingredients
  

  • 100 g Bleekselderij
  • 10 g Pijnboompitten
  • 50 ml Olijfolie
  • 1 pcs Aubergine in cubes
  • 0,5 pcs Courgette in cubes
  • 1 pcs Paprika, rood in cubes
  • 2 cloves Knoflook chopped
  • 2 pcs Rode ui rings
  • 0,25 tblsp Tijm
  • 0,25 tblsp Oregano
  • 75 g green olives
  • 10 g Raisins
  • 13 g Brown sugar
  • 15 ml Red wine vinegar
  • 3 leaves Basilicum
  • 25 g Kappertjes chopped

Instructions
 

  • Wash the celery, pull the threads off with a peeler and cut the stems into 1 cm pieces. Blanch them in salted water, drain and let cool quickly. Pat dry and set aside. Roast the pine nuts without oil. Bake the bell pepper. Sprinkle with salt and pepper and set aside. Now fry the onion rings, garlic and herbs and zucchini on low heat until the onions turn glassy.
  • Fry the eggplant cubes in the oil in the same pan and season with salt and pepper. Bake gently. Drain on kitchen paper.
  • Then add the onion, zucchini, bell pepper, olives, pine nuts and raisins and simmer for another 10 minutes. Sprinkle with the brown sugar, pour over the vinegar and heat for another 5 minutes. Finally add the celery, basil and capers. Serve warm or leave it for another day. Then the flavors absorb well.
  • The caponata goes very well with swordfish.
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The perfect croissant

Prep Time 3 mins
Total Time 3 mins
Course Pastry
Cuisine Frans
Servings 15 croissants

Ingredients
  

Levaine starter

  • 200 g Flour
  • 200 g water

Dough

  • 12 g dry instant yeast
  • 200 g water
  • 560 g Flour
  • 30 g Butter
  • 70 g Sugar
  • 1 pcs Egg
  • 15 g heavy cream
  • 10 g Salt
  • 70 g levaine starter

Butter block

  • 280 g Butter

Egg wash

  • 2 pcs Eggs
  • 1 pinch Salt
  • 1 dash Milk

Instructions
 

Levaine starter

  • Day 1 In a large mixing bowl at least twice the size of your mixture, combine 50g (3⅓ tbsp) flour and 50g (3⅓ tbsp) water and mix with a spatula until evenly com- bined. Loosely cover with a dish towel or cheesecloth and leave at room temperature spot for 24 hours.
  • Day 2 Add another 50g (3⅓ tbsp) flour and 50g (3⅓ tbsp) water, mix with spatula to combine. Loosely cover and leave at room temperature for another 24 hours.
  • Day 3: Add another 100g (6⅔ tbsp) flour and 100g (6⅔ tbsp) water, mix with spatula to combine. Loosely cover and leave at room temperature for another 24 hours.
  • Day 4: Remove 20 percent of the levain mixture from the container and discard. Loosely cover and leave at room temperature for another 24 hours.
  • Day 5: Check if your levain is ready to use. It should be light, bubbly, and fluffy, and have a pronounced fermenta- tion aroma without any acidity. If it’s not quite there, “feed” the levain again each day with equal parts flour and water that’s equal to the weight of the levain, until it’s ready.

Dough

  • In a small bowl, stir together the yeast and room temperature water until dissolved. Combine the flour, butter, sugar, egg, cream, salt, 68g levain, and yeast mixture in a stand mixer fitted with a dough hook. Start mixing on the lowest speed and mix for 1 minute, then increase the speed to medium and mix about 3 to 4 minutes more, until the dough is just combined. When finished, the dough will be rough and have very little gluten development. It will also be elastic and come out of the bowl as one piece.
  • Lightly grease a medium bowl with nonstick spray. Transfer the dough into the bowl and cover with plas- tic wrap pressed directly on the dough, to prevent a skin from forming. Proof the dough in a warm spot until doubled in size, 1 hour 30 minutes to 2 hours.
  • Remove the plastic wrap and punch down the dough by folding the edges into the center, releasing as much of the gas as possible. Invert the bowl of dough and allow the dough to fall onto a piece of plastic wrap, then shape the dough into a 10-inch (25cm) square. Place the dough, still on the plastic wrap, on a sheet pan and cover with another sheet of plastic wrap. Refrigerate overnight.

Butter block

  • Draw a 7-inch (18cm) square on a piece of parchment paper with a pencil. Flip the parchment over so the butter won’t come into contact with the pencil marks. Place the softened butter in the center of the square and cover with another sheet of parchment paper. Use an offset spatula or bench scraper to spread the butter evenly to fill the square. Refrigerate overnight. Tip: It’s important that the butter is truly softened to make forming the butter block easy. Once perfectly room temperature, the butter will be spreadable and have the consistency of cream cheese.

Folding

  • Remove the butter mixture from the refrigerator and let stand for 5 to 10 minutes to become pliable enough to work with. It should still be soft enough to bend slightly without cracking. If it is too firm, gently beat it with a rolling pin on a lightly floured work surface until it becomes pliable. Make sure to press the butter back to its 7-inch (18 cm) square after working it.
  • Lightly flour your work surface. Remove the dough from the refrigerator, making sure it is very cold throughout. Place the dough on the work surface. Arrange the butter block in the center of the dough so it looks like a diamond in the center of the square (rotated 45 degrees, with the corners of the butter block facing the center of the dough sides). Pull the corners of the dough up and over to the center of the butter block. Pinch the seams of dough together to seal the butter inside. You should have a square slightly larger than the butter block.
  • Lightly dust the work surface with flour to ensure that the dough won’t stick. With a rolling pin, using steady, even pressure to roll out the dough from the center so that it triples in length. This will take several passes and you may need to add more flour in between rolling to keep the dough from sticking to the surface and rolling pin. When finished, you should have a rect- angle about 20 by 10 inches (50 by 25 cm) and ¼ inch (6 mm) thick.
  • Place the dough so the shorter sides run left to right. From the top side, fold one-third of the dough onto itself, keeping the edges lined up with each other. From the bottom side, fold the remaining one-third of dough on top of the side that has already been folded. Line up all the edges so that you are left with a smaller rectangle. This technique is called a “letter fold,” since the dough is folded as if it were a piece of paper going inside an envelope. Wrap the dough tightly in plastic wrap and place on a sheet pan. Re- frigerate for about 1 hour to relax the gluten.
  • With the seam always facing to the right, repeat steps 3 and 4 for your second and third folds. After the third fold, refrigerate the dough for 1 hour.
  • Lightly flour the work surface and lay the dough flat. Trim about ½ inch of dough from each side to make a neat rectangle. Using a ruler, start from the left side and score the dough every 3 inches (8 cm) along the bottom edge until you reach the right side of the dough. Make the first score on the top edge 1½ inches (4 cm) from the left end. Continue scoring the top edge every 3 inches (8 cm). These staggered marks should give a nice guideline for cutting triangles. Use a large chef’s knife to connect each score mark on the top with the two at the bottom on either side of it. The isosceles triangles should measure 3 inches (8 cm) wide and 10 inches (25 cm) long. There will be narrow triangles of dough left over at each end. Place the cut triangles on a parchment paper-lined sheet pan, wrap tightly in plastic wrap, and refrigerate for 30 minutes to 1 hour.
  • Remove the dough triangles from the refrigerator, and make sure there is no flour on your work surface. Working with one triangle at a time, hold the base of the triangle with one hand and use the fingertips of your other hand to lightly grasp the triangle near its base and gently stretch it an additional 2 to 3 inches (5 to 8 cm) in length, pulling your fingers toward the tip and being careful not to tear the dough. Tip: Stretching out the dough not only gives you more to roll, it also relaxes the dough.

Roll and shape

  • Starting at the wide end, roll the croissant dough to- ward the tip, keeping steady and even pressure as you roll, until it comes to a rest on the tip of the triangle. When finished, make sure the tip of the dough is on the bottom of the croissant or else it will unravel in the oven. Line a sheet pan with parchment paper. Place the croissants on the sheet pan about 4 inches (10 cm) apart. Lightly lay a piece of plastic wrap over the croissants and refrigerate overnight.

Baking

  • Remove the tray of croissants from the refrigerator. Keep them lightly covered in plastic wrap. Let stand at room temperature until tripled in size, about 2 to 3 hours.
  • Place a rack in the center of the oven and preheat the oven to 375°F (190°C) for conventional or 350°F (175°C) for convection. In a small bowl, make the egg wash by whisking together the eggs, salt, and milk. Gently remove the plastic wrap from the croissants. Lightly brush the croissants with the egg wash, mak- ing sure not to apply too much pressure to prevent deflating the croissants. Bake on the center rack for 12 to 15 minutes until golden brown. Remove from the oven and let cool briefly.
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[wpurp-searchable-recipe]Cannelés Bordelaise – – Vanilla stick, Milk, Butter (soft), Sugar, Egg yolk, Egg, likor, Flour, Salt, Dough: Put the milk in a pan and bring to the boil with the scraped vanilla pod. Leave to boil for 5 minutes. Then remove the vanilla pod.; Put the butter in a bowl and stir au bain marie creamy. Remove the bowl from the water and add the sugar, egg yolk, egg, flour, salt and liqueur. Stir well, but don’t beat, no air is needed.; Pour in the warm milk and stir well with a whisk. Leave in the fridge for at least 12 hours.; Baking: Preheat the oven to 220ºC. Grease all cannelés well with butter or fat. Fill the molds for two thirds. Bake the canneles for 30-35 minutes. Then take them out of the oven and let cool. Remove them from the molds when they are still hot, otherwise they will stick to the molds.; – [/wpurp-searchable-recipe]

Sauteed razorfish with garlic and pomegranate

Course Entree fish
Cuisine Dutch
Servings 4 pax

Ingredients
  

  • 300 g Razorfish
  • 3 el Olijfolie
  • 2 tenen Knoflook slices
  • 3 el Peterselie flat, chopped
  • 100 ml medium dry sherry
  • 200 g Lamsoren
  • 40 pieces Granaatappel seeds

Instructions
 

  • Rince the fishrazors under streaming water and let them leak.
  • Chop the red onion and put into the vinaigrette sauce.
  • Heat olive oil in a sautee pan and pan fry the garlic slices until shiny.
  • Put the razorfish in the pan and sprinkle the parsley over them. Pour the sherry and sautee the fishrazors for about 4 minutes until they all opened. Let the liquid vaporise.
  • Heat up one tablespoon olive oil and panfry the lamb ears shortly, about 3-4 minutes. Add pepper to the taste.
  • Put the lamb ears on the plates and put the fishrazors on top of them. Sprinkle the juice with the garlic over them and sprinkle the onions and pomegranate seeds over them. Serve immediately.
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Sour dough

Course Bread
Cuisine Dutch
Servings 300 grams

Ingredients
  

Day 1

  • 100 gram water
  • 75 gram Roggemeel
  • 25 gram wheat flour

Day 2

  • 100 gram mixture of last day
  • 50 gram Roggemeel
  • 25 gram wheat flour
  • 75 gram water

Day 3

  • 100 gram mixture of last day
  • 50 gram Roggemeel
  • 25 gram wheat flour
  • 75 gram water

Day 4

  • 100 gram mixture of last day
  • 15 gram Roggemeel
  • 60 gram wheat flour
  • 75 gram water

Day 5

  • 100 gram mixture of last day
  • 100 gram water
  • 100 gram wheat flour

Instructions
 

Dag 1

  • Take a clean pot and add water, rye flour and wheat flour. Stir together with a clean spoon. Scrape the wall of the tray clean. Put the lid (loosely) on the tray and leave the mixture at room temperature for 24 hours.
  • You may already see some bubbles, but that is not necessary. The mixture can also smell something, does not matter. This unpleasant odor disappears during the following days.

Dag 2

  • Stir everything together with a clean spoon. Scrape the wall of the container with a pancake. Put the lid (loosely) on the tray and leave the mixture at room temperature for 24 hours.

Dag 3

  • Stir everything together with a clean spoon. Scrape the wall of the container with a pancake. Put the lid (loosely) on the tray and leave the mixture at room temperature for 24 hours.

Dag 4

  • The mixture must now be active and doubled in volume. After 24 hours it can be reduced to the level after the diet of day 3. If the mixture does not double, repeat day 3, if it doubled you continue with the specified quantities.
  • Stir everything together with a clean spoon. Scrape the wall of the container with a pancake. Put the lid (loosely) on the tray and leave the mixture at room temperature for 24 hours.

Dag 5, 6 en 7

  • If the mixture has doubled in volume (or even tripled) in the last 24 hours, your starter is almost ready for use. From now on you only feed / change the mixture with water and wheat flour.

Dag 6

  • Stir everything together with a clean spoon. Scrape the wall of the container with a pancake. Put the lid (loosely) on the tray and leave the mixture at room temperature for 24 hours. If the mixture can double or triple in day 7 in 6 - 8 hours, your dese is ready for use. You can also change the mixture from day 5 every 12 hours with the above ingredients to obtain an active desem that consists of only wheat flour.
  • If you need more of it, you can give it more nutrition by, for example, replacing 100 grams of the desem with 200 grams of water and 200 grams of wheat flour (1: 2: 2). You can also enter / refresh the part that you would otherwise throw away.
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ossobucco

Ossobucco

Course Main course meat
Cuisine Italian
Servings 4

Ingredients
  

Ossobucco

  • 4 pcs plakken kalfsschenkel à ongeveer 280 gram
  • 1 pcs Ui chopped
  • 2 pcs stengels bleekselderij slices
  • 3 tblsp Olijfolie
  • 1 big glass droge witte wijn
  • 1 can tomaatstukjes
  • 200 ml Kalfsfond
  • 1 leave Laurier
  • 1 clove Knoflook

Gremolata

  • 1 pcs Citroenschil
  • 1 bunch Peterselie
  • clove Knoflook

Instructions
 

  • Preheat the oven to 120ºC.
  • Pick the parsley leaves from the stalks. Keep the leaves separate and finely cut the stalks. Scrub the lemon well under lukewarm running water and remove 2 strips of zest with a peeler. Grate the rest of the lemon zest on a fine grater and save this lemon zest.
  • Sprinkle the flour over a plate and mix in some salt and freshly ground pepper. Stir the veal shanks into the flour and shake off the excess. Heat the olive oil in a large frying pan and fry the shanks on both sides until light brown. Add the onion, celery and finely chopped parsley stalks and fry for a few minutes. Pour the white wine into the pan and let it sparkle. Add the tomato pieces, the stock, the lemon peel, the bay leaf and a pinch of salt and bring everything to the boil. Place a lid on the pan and slide it into the middle of the oven. Let the shanks stew for 2 hours.
  • Meanwhile, make the gremolata: peel the garlic clove and finely chop it. Finely chop a hand of the retained parsley leaves. Sweep the garlic and parsley together in a pile on the cutting board, also add the lemon zest and finely chop these three together.
  • Check the ossobuco. It is ready when the meat almost automatically releases itself from the bone. Allow to simmer a little further if necessary.
  • Sprinkle with the gremolata before serving.
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