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August 17, 2021

Osso buco and carrot puree with garlic confit

Osso buco et purée de carottes à l’ail confit | Recette | Épurée

Method for hulled tomatoes

  • Bring water to a boil in a saucepan.
  • Using a small knife, remove the stem from the tomato and make a small “X” on the other end of the tomato.
  • Once this is done, put the tomatoes in the boiling water and wait about 1 minute until the skin comes off.
  • Remove the tomatoes from the water and remove the skin with a small knife
  • Set aside

Method for candied garlic

  • Preheat oven to 350’F.
  • Slice the top of the head of garlic and wrap it in aluminum foil.
  • Bake for about 45 minutes.
  • Let cool.


  • 100 ml all-purpose flour
  • 4 slices of veal shanks, about 2 inches thick
  • 10 cippolini onions
  • 2 stalks of celery
  • 2 yellow potatoes cut in 12
  • 4 to 5 cloves of garlic
  • 30 ml tomato paste
  • 2 bay leaves
  • 10 ml dry oregano
  • 250 ml red wine
  • 300 mL beef broth
  • 3 Italian tomatoes, cut into 12 pieces
  • 1 bag of Épurée carrot purée
  • 1 head of garlic confit


  1. Preheat oven to 350°F and place rack in center of oven.
  2. Season shanks well with salt and pepper.
  3. Place flour on a plate and coat shanks with flour.
  4. In a large saucepan, add olive oil over medium-high heat.
  5. Brown the shanks in the oil and set them aside on a plate.
  6. Cut the 2 ends of the onions and brown them in the same pan.
  7. Deglaze with red wine and reduce by half.
  8. Add the meat and the rest of the ingredients except the carrot pure. Season with salt and pepper.
  9. Bring to a boil, cover, and place in oven.
  10. Cook for 45 minutes at 350’F.
  11. Then reduce temperature to 325’F and cook for 1 hour.
  12. Meanwhile, heat the carrot puree as directed on the package.
  13. Once the shanks are ready, mix the carrot puree and candied garlic.
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