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| Osso Bucco |
| Yields: 8 servings |
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| Ingredients |
3 oz canola blend
8 ea veal shanks, 3 inch
to taste kosher salt
to taste cracked black pepper
as needed flour
2 ea onion, large, med. dice
3 ea carrots, peeled
2 ea celery, diced
3 T tomato paste
1 qt red wine, good quality
2 qt tomato concasse, pureed
1.5 qt veal stock
2 oz porcini, dried, rinsed
1 ea bouquet garni
2 pc green part of leek
1 sprig rosemary
6 sprigs thyme
6 lg garlic cloves, whole, crushed
3 ea cloves
2 ea oranges, zested
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| Method |
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Heat small rondeau and add oil. Season veal shanks with salt and pepper then coat with flour and saute in hot rondeau until deep brown on both sides. Remove and reserve.
In the same rondeau, add mirepoix and saute until lightly caramelized. Add tomato paste and pince. Deglaze with red wine
and reduce until syrupy.
Once reduced, add veal shanks and the rest of ingredients.
Bring to simmer and cover with a lid and braise until fork tender, about 1 1/2 hours. While simmering turn shanks periodically and check for sticking to the bottom.
Once the shanks are fork tender, remove from heat and cool all in shallow 200 pan.
For the bouquet garni: put all the ingredients listed for garni in one of the whole green leak and secure ingredients with other leek and tie with butchers twine. |
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