{"id":2061,"date":"2019-02-22T17:26:15","date_gmt":"2019-02-22T16:26:15","guid":{"rendered":"http:\/\/faugeron.net\/?p=2061"},"modified":"2018-12-30T15:58:54","modified_gmt":"2018-12-30T14:58:54","slug":"osso-buco","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=2061","title":{"rendered":"Osso Buco"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/faugeron.net\/wp-content\/uploads\/2018\/12\/icons8-vache-50.png\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"2003\" data-permalink=\"https:\/\/faugeron.net\/?attachment_id=2003\" data-orig-file=\"https:\/\/i0.wp.com\/faugeron.net\/wp-content\/uploads\/2018\/12\/icons8-vache-50.png?fit=50%2C50&amp;ssl=1\" data-orig-size=\"50,50\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"veau ou boeuf-50\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/faugeron.net\/wp-content\/uploads\/2018\/12\/icons8-vache-50.png?fit=50%2C50&amp;ssl=1\" class=\"size-full wp-image-2003 alignleft\" src=\"https:\/\/i0.wp.com\/faugeron.net\/wp-content\/uploads\/2018\/12\/icons8-vache-50.png?resize=50%2C50\" alt=\"\" width=\"50\" height=\"50\" \/><\/a>Ingr\u00e9dients pour 4 \/ 5 personnes :<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<ul id=\"mce_0\" class=\"editor-rich-text__tinymce mce-content-body\" role=\"textbox\" contenteditable=\"true\" aria-label=\"R\u00e9digez une liste\u2026\" aria-autocomplete=\"list\" aria-multiline=\"true\" data-is-placeholder-visible=\"false\">\n<li>4 tranches de jarret de veau, ficel\u00e9es<\/li>\n<li>2 c.\u00e0.s de farine<\/li>\n<li>30 g de beurre<\/li>\n<li>4 c.\u00e0.s d&rsquo;huile d&rsquo;olive<\/li>\n<li>2 oignons<\/li>\n<li>2 carottes<\/li>\n<li>2 branches de c\u00e9leri<\/li>\n<li>4 gousses d&rsquo;ail<\/li>\n<li>20 cl de vin blanc sec<\/li>\n<li>40 cl de fond de veau<\/li>\n<li>600 g de tomates concass\u00e9es<\/li>\n<li>Bouquet garni, romarin<\/li>\n<li>1\/2 c.\u00e0.c de noix de muscade r\u00e2p\u00e9e<\/li>\n<\/ul>\n\n\n<!--more-->\n\n\n\n<p class=\"wp-block-paragraph\">Pr\u00e9chauffer le four \u00e0 80\u00b0.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Frotter les tranche de veau avec la muscade r\u00e2p\u00e9e. Fariner l\u00e9g\u00e8rement.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Faite revenir dans une cocotte o\u00f9 vous aurez fait fondre huile et beurre. Une fois dor\u00e9e de chaque c\u00f4t\u00e9, r\u00e9server.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">D\u00e9couper les l\u00e9gumes et les faire revenir 5 \u00e0 8 minutes. Ajouter les tomates, le bouquet garni, le vin blanc et le bouillon.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Porter \u00e0 \u00e9bullition et maintenir 15 minutes \u00e0 petit bouillon.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Retirer du feu, ajouter la viande, couvrir et enfourner 7 heures.<br><\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients pour 4 \/ 5 personnes : \u00a0 \u00a0 4 tranches de jarret de veau, ficel\u00e9es 2 c.\u00e0.s de farine 30 g de beurre 4 c.\u00e0.s d&rsquo;huile d&rsquo;olive 2 oignons 2 carottes 2 branches de c\u00e9leri 4 gousses d&rsquo;ail 20 cl de vin blanc sec 40 cl de fond de veau 600 g de tomates [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[14,38],"tags":[],"class_list":["post-2061","post","type-post","status-publish","format-standard","hentry","category-s6-les-recettes-de-cuisine-de-gerard","category-c44-veau"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-xf","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/2061","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2061"}],"version-history":[{"count":2,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/2061\/revisions"}],"predecessor-version":[{"id":2099,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/2061\/revisions\/2099"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2061"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2061"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2061"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}