At home I have this extra large cast-iron cocotte (casserole) perfect for slow cooking. I really enjoy looking at it, especially when I am writing – it’s my inspiration pot. My ‘cocotte’ has had a lot of family history, and is officially the heart of our house. One of the most delicious dishes I love to make in it is the osso bucco ‘tout nu‘ (‘naked’ ossu bucco), a version of the classic osso bucco dish, but more simple with an abundance of white wine, garlic, bay leaves, olive oil and butter.
Whenever I have friends coming over for lunch or dinner, this osso bucco has proven to very popular. I love serving dishes straight from the ‘cocotte’. Taking center stage on our dining table, it’s a very convivial way to eat. I especially enjoy seeing the most ‘gourmand’ guests scooping the last drops of sauce to mix in the golden polenta – then I’ll know that the meal was ‘un vrai succès’ (a real success)!
Ingredients: (serves 4)
4-5 slices veal shanks, approx 1.2 kg
8 garlic cloves (slice in half)
8 bay leaves
3 tbsp flour (for meat dredging)
500 ml white wine
4 tbsp olive oil
150 grs unsalted butter
Salt and pepper
A large handful of chopped parsley
1 garlic clove
1/2 teaspoon grated lemon rind
Dredge meat in flour. In a large saucepan, heat the olive oil on a medium heat. Brown the veal shanks on all sides, set aside. Add the butter, sliced garlic cloves, bay leaves and return meat to the pan. Add salt and pepper, and pour the white wine.
Simmer for 2 1/2 – 3 hours on the lowest heat. Check regularly, add a bit of water if you find the sauce too dry. Veal shanks should be cooked till tender.
For the gremolata, chop the parsley and garlic finely, add the grated lemon rind and mix well.
Serve with polenta, and sprinkle with the gremolata.
1 liter and 1/4 water
250 g polenta
40 grs grated parmesan cheese
salt and pepper
Boil water and slowly drizzle the polenta (so it won’t form lumps) in the water, stirring continuously. Add 2 tbsp butter and 40 grs grated parmesan cheese. Cook for 5-10 minutes. Cover and set aside.