Friday, October 28 2016


Cha Shew

Update: August, 09/2015 - 04:25

with chef de cuisine Olivier Genique from Sofitel Legend Metropole Ha Noi

When autumn comes, sit back and indulge yourself in a whole new atmosphere and aromatic taste of chef Genique of Le Beaulieu Restaurant!

Ingredients: serves 4

  • 8 pcs osso bucco (200g each)
  • 200g carrot
  • 200g celery
  • 200g onion
  • 200g tomato
  • 50g black olive
  • 4 garlic glove
  • 1 orange
  • 1 lemon
  • 0.25l white wine
  • 1l veal stock
  • 50g flour
  • 0.1l olive oil
  • Thyme, laurel, rosemary and parsley to taste
  • Salt and pepper to taste


  • Peel and wash all the vegetables.
  • Cut carrot, onion, and celery in small regular dices, keep the trimming.
  • Cut the tomato in big dices.
  • In a pan, stew the trimming of vegetables, chopped garlic, add tomato, cook slowly.
  • Flour the osso bucco and colour them in a pan until nice colour.
  • Add the vegetables dices, stew without coloration.
  • Add the white wine and reduce, add zest from lemon and orange.
  • Pass tomato sauce through the mill, add in the pan with laurel and thyme.
  • Add the veal stock, thyme and laurel, cooked slowly to keep the osso bucco whol.
  • The cooking is about 2 hour to keep a very soft meat.
  • Cut the olives in 2, chop the parley.
  • When the osso bucco is well-cooked, add chopped parsley.
  • Set up the plate.
  • Finish with black olive and rosemary for decor.

You can sample the dish at Sofitel Legend Metropole Ha Noi, 15 Ngo Quyen St, Hoan Kiem Dist. Tel: +84 4 3826 6919 ext: 8521.

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