Ossobuco with fettuccine and saffron

Ingredients:

4 pieces of ossobuco (slices of veal shank)
2 tablespoons clarified butter
1 packet of soup vegetables, fresh or frozen
250 ml hot stock
200 ml white wine
400 g fettuccine
1 shallot
1-2 cloves of garlic
1 tablespoon sunflower oil
1 pinch of saffron wire or ground saffron
100 g cream
2 tablespoons white vermouth
2 tablespoons cornstarch
Salt
Pepper
Fresh herbs for garnish (e.g. parsley)

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: ossobuco (slices of veal shank)

Difficulty: *

Cooking methods: frying

Preparation

Heat clarified butter in a pan and fry the ossobuco on both sides. Place in a roasting pan (with lid) with soup vegetables, broth and wine and braise in the oven at 180°C (356°F) for 75-90 minutes. Remove the ossobuco from the pan and sieve the sauce. Cook the fettuccine in salt water.

For the sauce, finely chop the onion and garlic and fry them in a pan with oil until they are translucent. Add Saffronr, cream, 100 ml gravy, 100 ml water and vermouth and bring to the boil while stirring. Stir the cornstarch in a cup with some water or cream until smooth and bind the saffron cream sauce with it. Season to taste with pepper. Add salt to taste. Mix the fettuccine with the sauce and divide into four deep plates. Arrange a slice of veal shank on each plate, season with pepper and serve garnished with herbs.

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