Teage Ezard's Osso Buco With Wasabi Potato Dumplings And Sichuan Pepper Sauce

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Baketard
Nutrition per serving    (USDA % daily values)
CAL
1390
FAT
98%
CHOL
254%
SOD
494%

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Ingredients for 6 servings

2 ½ tablespoons olive oil

6 thick slices veal osso buco

1 fresh cob corn, kernels removed for another use, cob coarsely chopped

5 cloves garlic, bruised

2 cilantro roots (or double the amount and use stems if you cant get roots), coarsely chopped

1 ½ tablespoons Sichuan peppercorns, lightly toasted and ground

3 tablespoons black chinese vinegar

1 tablespoon Dijon mustard

14 oz waxy potatoes such as Desiree or Nicola, peeled and diced (I used Yukon Gold)

4 tablespoons butter, diced

2 ½ tablespoons heavy cream

1 teaspoon wasabi paste (I quadrupled this, because wasabi mellows significantly when hit with heat)

12 wonton skins

1 1/s tablespoons peanut oil

4 cloves garlic, finely sliced

8 green onions (scallions), cut into lengths

½ head iceberg lettuce, shredded

2 Tablespoon Sichuan peppercorns

4 Tablespoons Sea salt

6 lbs (3 kgs) veal bones

1 tablespoon olive oil

2 medium brown onions, diced

6 cloves garlic, bruised

2 large carrots, coarsely chopped

½ bunch celery, coarsely chopped

1 leek, coarsely chopped

1 sprig thyme

1 bay leaf

1 teaspoon black peppercorns

1 cup red wine

12 cups water

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