Paupiettes Osso Buco Style

These Paupiettes Osso Buco Style is a Dish that is cooked on its own, simple act, cooking in this fall season is still almost holiday season on the menu …We have plenty of Gourmet ideas but do not want to spend hours in the kitchen, or find rare ingredients….These Paupiettes Osso Bucco Style are so good that they are likely to make ​​a big buzz!

Paupiettes Osso Buco Style

First, here is the list of the different ingredients you will need to make the Paupiettes Osso Buco Style and that serves 4 to 6

  • 6 very thin Veal escalopes or 6 thinly sliced large Chicken breasts
  • 300g (1 1/2 cup) minced veal shoulder
  • 60g (1/4 cup) grated parmesan
  • 2 garlic cloves, crushed + 1 shallot
  • 25 cl 1big cup) chicken stock
  • 1 can crushed tomatoes
  • 2 tbsp tomato paste
  • Juice of 1/2 lemon
  • 1 Tbsp flour and 2 Tbsp olive oil

Here are now the few steps you will need to follow to make these Paupiettes Osso Buco Style

Heat a pan with 1 tablespoon of olive oil and simmer your shallot until golden . Add your ground veal with the crushed garlic to your pan and cook for 5 minutes or until golden brown.

Season with salt and pepper and add the parmesan off the heat. Put the escalpes flat on your work surface and cut in half lengthwise. Pour 2 tbsp of the cooked ground veal over the escalopes and fold the meat crosswise over to form a roulade, tied with a butcher twine.

Flour lightly the roulades. Heat the remaining olive oil in a big cooking casserole, add the paupiettes and let them become golden brown on all sides, then add the tomatoes, tomato paste and chicken stock. Stir and then cover and simmer over low heat for about 1:30 hours, stirring from time to time. At mid time, add the lemon juice.

Just before serving, sprinkle a little parmesan and accompany with a pasta gratin or just tagliatelle.

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