White ossobuco with elderflower and tarragon – Trine Hanneman

Ingredients

• 6/8 slices of osso buco
• 50 g plain flour
• 2 tbsp extra virgin olive oil
• 50 g butter
• 5 cloves of garlic,
• 2 shallot onions,
• 200 g parsley root
• 2 stalks of celery
• 3 bay leaves
• 500 ml dry white wine
• 500 ml water
• 200 ml elderflower cordial
• 10 sprigs of tarragon
• Salt and freshly ground black pepper
• serve with boiled barley or bread
• a green salad