Photography recipe
Fotografía Chef Signature Chef

METHOD
 
  1. Lightly toast both sides of the slices of bread. 
  2. Make cuts in the surface of the meat to stop it curling up when cooking; heat a large frying pan on a high flame with the oil and sear the medallions (with bones), which have been seasoned to taste and floured, until golden on both sides; take care when cooking the meat to...

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METHOD
 
  1. Lightly toast both sides of the slices of bread. 
  2. Make cuts in the surface of the meat to stop it curling up when cooking; heat a large frying pan on a high flame with the oil and sear the medallions (with bones), which have been seasoned to taste and floured, until golden on both sides; take care when cooking the meat to ensure the marrow does not come out of the middle of the bone.
  3. Remove the meat from the pan and place it in an oven tray; discard the excess oil from the pan and deglaze the meat juices by adding the water and cooking on a low flame; stir with a wooden spoon to create the stock; remove and set aside.
  4. Gently roast the almonds in the oven or in a pan; do not grease.
  5. Grind the roasted almonds in a blender or processor with the toast (cut into small pieces), paprika, saffron and parsley (thickly chopped). 
  6. Add the stock from deglazing the pan to the ground mixture.
  7. Add the cup of meat stock and the almond sauce to the oven tray; cover with tin foil and bake on a low heat until the meat tenderises and the sauce thickens.
  8. Serve the ossobuco medallions and the sauce from the cooking with the green risotto (see below) and slices of crusty bread for the browned marrow.
 

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Ingredients 4 persons
  • 1 or 2 medallions ossobuco/person
  • 1 cup flour
  • 50 g almonds
  • 1 cup meat stock
  • 2 slices bread loaf
  • ½ spoonful sweet paprika
  • 1 spoonful diced parsley
  • 5 spoonfuls oil
  • 1 sachet saffron optional
  • Salt to taste.
Recipes. The Cook & Chef Institute