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Rabbit Osso Buco Recipe
Rabbit Osso Buco
Éric Gonzalez, restaurant Le Saint-Gabriel, Vieux-Montréal
The Cuisine of Greater Montreal
Total time: 1hr to 2hr

Cooking time: About 2 hours

Difficulty: Easy
Chef's Note

Chef Eric Gonzalez of Auberge Saint-Gabriel

For 4 servings

- 6 rabbit legs, cut into 2 or 3 widthwise
- 2 Tbsp. olive oil
- 2 Tbsp. flour
- 1 medium carrot, diced
- 2 shallots, chopped
- 1 tsp. tomato paste
- 125 ml (1/2 cup) dry white wine
- 796 ml (28 oz.) can of crushed Italian tomatoes
- 1 garlic clove, halved and germ removed
- 1 sprig fresh thyme
- zest of 1 orange
- 250 ml (1 cup) veal stock
- 4 fresh sage leaves,chopped
- 30 g (1 oz.) halved pitted green olives
- salt and pepper to taste
  1. Heat the oil in a cocotte or Dutch oven.
  2. Flour the rabbit pieces and tap off the excess. Brown them on all sides in the hot oil. Set aside on a plate.
  3. Sauté the carrot and shallot lightly in the cocotte; add the tomato paste and mix with a wooden spoon until colored.
  4. Deglaze with the white wine; add the rabbit pieces, crushed tomatoes, garlic, thyme, orange zest, veal stock, salt and pepper. Cover and simmer over low heat for about 90 minutes.
  5. Remove the rabbit pieces, thyme and orange zest.
  6. Reduce the sauce to a nice consistency; add the sage and olives just before serving.
  7. Serve over fresh pasta, polenta or Parmesan risotto, drizzling with extra-virgin olive oil just before serving.

Amorino Podere Castorani 2006, Montepulciano d’Abruzzo, Italy (red wine)

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