Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "8ba575285c904f2dac8a888f2a59e2cd",
    "updated": "2025-04-21T19:56:21.724Z",
    "title": "Osso Buco",
    "subtitle": "A classic Italian dish featuring tender veal shanks braised to perfection.",
    "description": "This Osso Buco recipe, meaning \"bone with a hole,\" highlights the rich, savory flavors of veal bone marrow.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "veal shanks with bones, 11/2 inches thick (with marrow)",
          "flour",
          "high-quality olive oil",
          "finely chopped onion",
          "finely chopped carrots",
          "finely chopped green pepper",
          "finely chopped garlic",
          "dry white wine",
          "low-sodium beef broth or water",
          "canned salt-free tomatoes or fresh tomatoes",
          "fresh thyme",
          "bay leaves",
          "finely chopped parsley",
          "freshly ground black pepper to taste"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 350°F.",
      "Secure the meat to the bone using butcher's twine to maintain its shape during cooking.",
      "Place flour on a plate and dredge the veal shanks in it.",
      "In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. The pot should be large enough to accommodate all the shanks without overcrowding.",
      "Once the oil shimmers, brown the veal shanks quickly on all sides. Remove the shanks from the pot.",
      "Add the chopped onion, carrots, and green pepper to the pot. Sauté for 6-8 minutes, or until the onion becomes translucent and the vegetables soften.",
      "Monitor the heat to prevent burning.",
      "Add the garlic and cook for an additional 3 minutes.",
      "Deglaze the pot with the white wine, scraping up any browned bits from the bottom and sides. Reduce the wine for 4 minutes.",
      "Return the veal shanks to the pot. Add the remaining ingredients (beef broth/water, tomatoes, thyme, bay leaves, parsley, and black pepper). Bring the mixture to a simmer.",
      "Cover the pot tightly and transfer it to the preheated oven. Braise for 4 hours.",
      "Baste and turn the veal shanks every 30 minutes.",
      "Discard the thyme sprigs and bay leaves before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]