Osso buco recipe revisited from Cyril Lignac whose accompaniment will surprise you

Want a fragrant and original dish? This osso buco recipe from Cyril Lignac is perfect! The chef suggests we add a little orange and cumin and accompany it with coriander polenta.

that you lovePaco Oso ? Much better because this Recipe from Cyril Lignac It will whet your appetite! Especially since the chef offers us a second visit to the celebrity Italian dish : add orange and cumin. And for even more fun, take this Osso Buko with an accessory Coriander polenta !

What are the ingredients in Osso buco by Cyril Lignac?

The recipe is for 4 people. Here are the components required:

For osso bucco:

  • 4 slices of veal with marrow bone
  • 20 grams of semi-salted butter
  • 5 garlic cloves
  • 2 onions
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • A few sprigs of fresh parsley
  • 10 cl of dry white wine
  • 2 untreated oranges
  • 60 cl of pureed tomatoes
  • olive oil
  • Fine salt and ground pepper

To make polenta:

  • 125 grams of pre-cooked cornmeal
  • 50 cl chicken broth
  • 1 tablespoon of mascarpone
  • 20 grams of butter
  • A few coriander leaves

How long should you plan to prepare Cyril Legnac’s Osso Buco recipe?

Count about 20 minutes of preparation and 30 hours of cooking. To go faster (or to suit your taste), you can adapt the accompaniment. In fact, you can Replace the polenta with the tagliatelle Or with mashed potatoes.

What are the steps to achieving an Ossu Buko according to Cyril Lignac?

Here are the steps to follow:

  1. Peel the onion and garlic. Finely chop the onion and chop the loosened garlic. Tie the parsley, thyme, and bay leaf into a garni bouquet. Keep all vegetables separately.
  2. In a hot skillet, pour a little olive oil, add a nice piece of butter, and let it brown a bit, Add the steaks Season with fine salt, ground pepper and sprinkle with ground cumin. color on both sides. Put it in a dish and simmer it with the cooking butter.
  3. in the hot skillet Add onions and garlic and sauté them Don caramelize it for 5 minutes over low heat. Add the cornea bouquet, then the steaks. Stew with white wine, reduce and pour in the pureed tomatoes, zest and orange juice, and simmer for 1 hour over low heat.
  4. In a frying pan we pour the butter and give it a hazelnut color. Add polenta, and mixPour in the hot broth and cook for 4 to 5 minutes over low heat. When the polenta is foamy, Incorporate the mascarpone And mix.

All you have to do is serve the osso buco in a large bowl with the polenta. You can flavor it with coriander leaves engraved. If it sets, whisk it with broth

The full history of Cyril Lignac can be found on RTL over here.

Leave a Comment