Angus Osso Bucco with Vegetable Lentils

Steps

• 1
  The meat can be marinated the day before in a wine and vegetable marinade, or in a mixture of 2 liters of water and 80 g of salt overnight. The lentils can also be substituted with other ingredients, e.g., bulgur, pearl barley, or beans.
• 2
  Season the meat with salt and pepper, then sear both sides in a large cast-iron pot or Dutch oven with a little oil, then remove them.
• 3
  In the remaining fat, sauté finely chopped onion and garlic, then add the chopped or grated root vegetables and sauté them as well. At this point, remove about one-third of the base. Set this aside for cooking the lentils.
• 4
  Pour the wine into the remaining base and thoroughly boil off the alcohol, then add the canned tomatoes and return the meat. Pour in enough broth or water to cover, and braise until tender, covered, checking and seasoning with salt and pepper if needed.
• 5
  Soak the lentils for an hour, then add them to the reserved onion and vegetable base and pour in enough broth and water to cover them thoroughly. Cook until tender, over low heat, covered, tasting and seasoning with salt if needed. If desired, you can add a little mustard or a few drops of vinegar.
• 6
  Cut the baby carrots in half and sauté them in a little butter with a tablespoon of water, a pinch of salt, and sugar until the liquid evaporates and a glossy coating forms on them.
• 7
  Serve the meat with the cooked lentils and glazed carrots, generously sprinkle with fresh herbs, and serve with sourdough toast.