White ossobuco with elderflower and tarragon
Description
Elderflower and tarragon are ingredients that I have grown up with. My mother always grow tarragon in her garden, we used it for cooking, vinegars, and preserves. And the excitement is always high when the Sambucus, the elderflower bushes, start to blossom, then it’s time to pick the flowers and make the cordial.
Ingredients
For serving:
Instructions
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You must use a sauté pan wide enough to hold the meat in one layer.
Start by putting the flour on to a plate and season generously, then coat the meat in the flour. In a frying pan, brown on both sides in olive oil until golden and crusted; while browning the meat cut the root vegetable and celery into cubes of 1 cm. Now add the garlic, onion, parsley root and celery spread evenly over the meat, sprinkle with salt and pepper, and cook for a few minutes, then turn up the heat and add the wine, water, elderflower cordial and tarragon to the pan. Lower the heat again, cover and let it simmer for 1½-2 hours carefully turning the meat over every 30 minutes, or cook until it is tender enough to cut with a spoon. Keep an eye on the amount of liquid in the pan, if too much evaporates then add more water. Serve with boiled grain and a salad.