Osso Bucco                                                                                        

1. Take the Osso Bucco out of the fridge and let it sit at room temperature for 30 minutes to an hour. This simple step helps it to cook more evenly. Season it with salt and pepper and sear it until brown.
2. Place it in a Dutch oven pan, add red wine, rosemary, tomato paste, chicken stock & bouquet garni & braise for 2 hours (or in pressure pan for 45 min).
3. Remove, drain, shred and mix it with garlic parsley Gremolata then set aside.

Veggies ratatouille

Cut the ingredients thin slices, season with olive oil, salt & pepper then grill in preheated oven until soft, set aside.

Tomato sauce

In a pan, put olive oil, add onion & garlic, when translucent, add the other ingredients except fresh basil and let reduce, when it’s thick, turn off heat, add fresh basil, set aside.

Béchamel

Put butter in a pan, when it’s melted add flour and mix to have a kind of dough, brown it, then add heated milk, when mix is thick, season with salt pepper & nutmeg , keep aside too.

Montage

For the montage, put some tomato sauce in bottom, boiled lasagna sheet, then sliced veggies, béchamel, another sheet, meat mix, cheese, béchamel, and repeat the steps.

Top with remaining cheese and bake 15 min in preheated oven (180°C).