Bresc BV

Ossobuco burger


  • 8 portobello mushrooms
  • 4 3-cm veal shank slices
  • 2 balls mozzarella
  • 4 sticks celery, finely chopped 
  • 2 carrots, in small cubes
  • 3 tomatoes, cubed
  • 200 g tagliatelle
  • 100 g rocket
  • 50 g Bresc freshly chopped onion
  • 50 g Bresc black Kalamata olive tapenade
  • 15 g Bresc organic garlic puree
  • 1 l tomato pasata
  • 2.5 dl white wine
  • 1 dl manufacturing cream
  • 3 bay-leaves
  • 1 lemon
  • olive oil
  • flour
  • salt and pepper 

Preparation method

Make cuts of 1 to 2 cm in the veal shank slices. Season the veal shanks with salt and pepper. Dip the slices of veal in the flour. Fry the veal shanks in the olive oil until they are brown. Remove the slices of veal shank from the pan and fry the onion, carrot, celery and organic garlic puree in the pan. Place the meat on the vegetables, add the wine and bay-leaves. Add the tomato pasata and two tomatoes. Stew it for 3 hours until it is tender, season with salt, pepper and the lemon zest. 

Cook the pasta and season with the cream and Kalamata olive tapenade. Cook the portobello mushroom in the oven for 6 minutes at 180 °C. Place one portobello mushroom on a plate. Cover the portobello mushroom with the seasoned pasta and place the rocket and slices of the remaining tomato. Place the ossobuco on the salad and finish it off with mozzarella. Cover everything with a second portobello mushroom and serve as a hamburger.