AUTUMN Veal osso bucco with oranges, cumin and coriander by Cyril Lignac

Serves 4 persons

Preparation time : 20 minutes

Cooking time : 1h30

INGREDIENTS

• 4 slices of veal shank with bone marrow 
• 20 g semi-salted butter 
• 5 cloves of garlic 
• 2 onions 
• 1 teaspoon ground cumin 
• 1 bay leaf 
• 2 sprigs of thyme 
• A few sprigs of fresh parsley 
• 10 cl of dry non-alcoholic white wine 
• Olive oil 
• 2 untreated oranges 
• 60 cl of crushed tomatoes 
• Fine salt and freshly ground pepper
• 125 g precooked corn flour polenta 
• 50 cl of chicken stock 
• 1 tablespoon mascarpone 
• 20 g butter

METHOD

1. Peel the onion and garlic. Finely chop the onion and chop the degermed garlic. Tie together parsley, thyme and bay leaf in a bouquet garni. Keep all the vegetables separate.

2. In a hot sauté pan, pour a dash of olive oil, add a nice knob of butter, let brown slightly, add the slices of veal shank seasoned with fine salt and freshly ground pepper, sprinkle with powdered cumin. Color them on both sides. Place in a plate and keep the sauté pan on low heat with the cooking butter.

3. Add the onions and garlic and brown them without caramelizing them for 5 minutes over low heat. Add the bouquet garni then the slices of meat, deglaze with white wine, reduce, pour in the tomato paste, orange zest and juice and cook for 1 hour over low heat.

4. In a frying pan, pour the butter and give it a nutty color, add the polenta, mix, pour the hot broth and cook for about 4 to 5 minutes over low heat. When the polenta has a good foamy consistency, add the mascarpone and mix.

5. For dressing, when ready to serve, place the osso buco in a large sharing dish, and the fragrant polenta with chopped coriander leaves in a dish. If it has firmed up, whip it with broth.