A winter winner, that is very easy to prepare; a dish you can just chuck in the oven and forget about. The veal slowly cooks and all the juices seep into the artichoke / potato mix beneath it, then the whole thing is liberally covered with grated parmesan at the end. Do keep the skins on both the Jerusalem artichokes and the potatoes as they will give a lovely nuttiness to the end dish, but remember to wash them well first to remove any soil. Feel free to use any onions, but if using Roscoff from LMDC, maybe just go one rather than two as the Roscoff variety are quite small in general. The boulangerè mix is very moist so no sauce is needed, though some greens definitely would be welcome. When making this, cut the Jerusalem artichokes after the potatoes and once everything else is ready as they will discolour.
2 Roscoff onions, peeled and thinly sliced
500g Jerusalem artichokes, well-scrubbed then thinly sliced (on a mandolin if possible)
500g Vitelotte potatoes, well-scrubbed then thinly sliced (on a mandolin if possible)
1 tbsp Thyme, chopped
3 Garlic cloves, crushed
500g Chicken stock
100g Olive oil or virgin rapeseed oil
2 Veal osso bucco, brought to room temperature
Parmesan cheese, to serve
Cooked greens, to serve
- Preheat the oven to 140C.
- Mix the Jerusalem artichoke slices, potato slices, onion, thyme and garlic.
- Season well with salt, then layer them in a baking tray or gratin dish. The depth should be roughly the same as the length of your thumb. Make about a dozen incisions with a small paring knife.
- Bring the chicken stock and olive or rapeseed oil to a boil in a pan then pour over.
- Season the veal all over with salt then sit on top and cover with tin foil.
- Cook for 3-4 hours until everything is tender within, then place under the grill to crisp the top and give a golden colour to the veal and potatoes.
- Remove and leave to rest for 20-30 mins; also for the heat to lessen somewhat.- Grate over generously some parmesan just before serving, with some steamed green or a crisp salad.