Californian Osso Bucco with Gremolata

  • Drucken
Recipe Image
Ingrédients pour 10 portions
  • 500 ml
  • 10 Fleischvögerl, á 200 g
  • 250 g Farine
  • Sel et poivre
  • 150 ml Huile d’olive
  • 100 g Oignon(s), haché
  • 100 g Stangensellerie, coupé en dés
  • 100 g Carotte(s), coupé en dés
  • Zitronenschale
  • 50 g Ail, haché
  • Salbei
  • Thymian
  • 150 g Concentré de tomates
  • 500 ml Rotwein
  • 1000 ml Rindsuppe
  • 100 g Pinienkerne
  • 200 g Preiselbeeren
  • 100 g Kumquat
  • 100 g Citron(s), pelée
  • 50 g Basilic, haché
  • 20 g Zeste d’orange
Préparation
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