{"id":76,"date":"2007-12-12T22:29:36","date_gmt":"2007-12-12T21:29:36","guid":{"rendered":""},"modified":"2021-11-10T15:17:38","modified_gmt":"2021-11-10T14:17:38","slug":"osso-bucco-a-la-milanaise","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=76","title":{"rendered":"Osso bucco \u00e0 la Milanaise"},"content":{"rendered":"<p>Ben j&rsquo;peux pas mettre de photo, on a tout mang\u00e9!<br \/>\n<!--more--><\/p>\n<h3>Pr\u00e9paration<\/h3>\n<p>20 min<\/p>\n<h3>Cuisson<\/h3>\n<p>1 h 30 \u00e0 2 h (demander au boucher en fonction de la viande achet\u00e9e)<\/p>\n<h3>Ingr\u00e9dients pour 6 personnes<\/h3>\n<ul>\n<li>1,5 kg de Jarret de veau (6 beaux morceaux)<\/li>\n<li>250 g de carottes<\/li>\n<li>250 g d&rsquo;oignons<\/li>\n<li>3 cuiller \u00e0 soupe d&rsquo;huile d&rsquo;olive<\/li>\n<li>4 tomates<\/li>\n<li>6 feuilles de sauge<\/li>\n<li>1 branche de basilic frais (ou basilic surgel\u00e9)<\/li>\n<li>1 bouquet garni<\/li>\n<li>25 cl de vin blanc sec<\/li>\n<li>1 boule de poule au pot (ou 2 \u00e0 3 cubes de bouillon de volaille)<\/li>\n<li>de la gremolata (1 cuiller \u00e0 soupe de persil hach\u00e9, 1 zeste de citron r\u00e2p\u00e9, 1 zeste d&rsquo;orange r\u00e2p\u00e9, 1 gousse d&rsquo;ail \u00e9cras\u00e9e)<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<ol>\n<li>R\u00e2pez les carottes et les oignons, faites-les fondre sans h\u00e2te dans une cuiller \u00e0 soupe d&rsquo;huile d&rsquo;olive.<\/li>\n<li>Lorsqu&rsquo;ils sont presque brunis, ajoutez la chair des tomates concass\u00e9es (pelez les tomates, enlevez les p\u00e9pins et coupez la chair en petits d\u00e9s), puis ajoutez le bouquet, le basilic, la sauge et couvrez. Faites mijoter \u00e0 feu doux.<\/li>\n<li>Dans la po\u00eale avec un peu d&rsquo;huile d&rsquo;olive, faites revenir le veau coup\u00e9 en rouelles et l\u00e9g\u00e8rement farin\u00e9.<\/li>\n<li>Au fur et \u00e0 mesure, mettez les morceaux dans la cocotte o\u00f9 cuisent les l\u00e9gumes, puis d\u00e9glacez la po\u00eale avec le vin blanc.<\/li>\n<li>Versez dans la pr\u00e9paration, compl\u00e9tez avec juste ce qu&rsquo;il faut d&rsquo;eau pour couvrir la viande et ajoutez la boule de poule au pot (ou les cubes de volailles). Remuez le liquide pour qu&rsquo;ils ou elles fonde(nt).<\/li>\n<li>Aussit\u00f4t apr\u00e8s, salez, poivrez, couvrez et faites mijoter \u00e0 feu mod\u00e9r\u00e9 le temps exact pour \u00e9viter que les morceaux de viande ne partent en charpie.<\/li>\n<li>Pr\u00e9parez la gremolata qui va donner tout son caract\u00e8re \u00e0 cet osso bucco, en m\u00e9langeant tous les \u00e9l\u00e9ments.<\/li>\n<li>Cinq minutes avant de servir, ajoutez-les \u00e0 la pr\u00e9paration bouillante. Retirez du feu, remuez, laissez infuser. Pr\u00e9sentez avec un riz cr\u00e9ole.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ben j&rsquo;peux pas mettre de photo, on a tout mang\u00e9! T\u00e9l\u00e9charger l&rsquo;article au format PDF<\/p>\n","protected":false},"author":1,"featured_media":250,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,17,1],"tags":[77,86,130,129,127,51,83,90,68,59,128,61,126,56],"class_list":["post-76","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine_du_monde","category-italie","category-plats","tag-ail","tag-basilic","tag-bouillon-de-volaille","tag-bouquet-garni","tag-carotte","tag-citron","tag-huile-dolive","tag-oignon","tag-orange","tag-persil","tag-sauge","tag-tomate","tag-veau","tag-vin-blanc"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/76","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=76"}],"version-history":[{"count":3,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/76\/revisions"}],"predecessor-version":[{"id":964,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/76\/revisions\/964"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/250"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=76"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=76"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=76"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}