Professional Veal Osso Bucco Recipes

Osso Bucco Stuffed Herb Crusted Veal Chop over Porcini and White Truffle Risotto with Brunello de Montalcino Sauce

By Philip Kane from The Colony Bay Club Bonita Springs, FL

Veal Chop: 1 portion recipe

Procedure:

In a 10in sauce pan, Heat the olive oil until it smokes. Then season the veal shank and place one side of it in the hot oil

when it reaches a rich brown color turn it over and repeat on the other side, be careful with your heat, you don’t want to

burn the fond. Next remove the shank and add the carrot, celery, leak, garlic, and onion to the pan and gently sauté until

lightly caramelized. Then add half of the Brunello and all of the veal stock, put the shank back in the pan and cover it with

a lid or tin foil, cook until the shank is fork tender all the way through. When the shank is done remove it from the braising

liquid and cool it in the fridge, keep reducing the liquid about 2/3 then strain through a cheese cloth lined chinoise.

When the shank has cooled, shred the meat with your fingers in medium size pieces and place in a mixing bowl then scoop

out the bone marrow and mix it into the shredded veal gently (don’t tear up what you have shredded) and season to taste.

Next pick the herbs from there stem and chop them. In a mixing bowl, mix the chopped herbs with extra course sea salt

and fresh cracked pepper. Then take the veal chop and scrub the bone with steel wool removing any connective tissue.

Then lightly pound the chop to about 1/2 inch in thickness. Next take your shredded veal mixture and place it in the center

of the veal chop and roll it up then wrap it with the cual fat keeping the bone in a vertical position, it should go around twice.

Then in a hot sauté pan sear the chop until golden brown and the fat is crisp. Now crust the chop with your herb mixture

and Place in a 350 degree oven to finish. When the veal comes out place it on a rack to rest about 5 min before slicing.

Then take your hot pan and deglaze it with about half of what is left of the brunello, reduce by 7/8 and add the reduced

braising liquid and reduce until it will coat the back of a spoon. Slice and Serve over the risotto keeping the bone attached

and garnish with fresh chervil and fresh chives.

Risotto: 1 portion

Ingredients:

1/2 cup Arborio rice

2 oz extra virgin olive oil

2 cups chicken stock

1/2 cup white wine

1/4 lb diced Proscuitto di Parma

1 peeled and sliced garlic clove

1 peeled and chopped shallot

1 sliced fresh porcini mushroom

1 medium sized white truffle

1 tsp white truffle oil

2 oz shredded Parmigano Reggiano

1 tbs butter

Sea salt and pepper to taste

Procedure:

In a sauté pan render the Proscuitto, and then add the olive oil, garlic, then the rice. Cook this for about 1 min then

add the white wine and stir continuously. Next add the porcini and some chicken stock, continue stirring and adding

chicken stock until rice is fully cooked when the rice is cooked take it from the heat and add the cheese, butter, and the

truffle oil while stirring. Then if needed add salt and pepper to taste. Place the risotto in the middle of a large shallow

pasta bowl and with a truffle slicer slice half of the white truffle over the risotto.

"21st Century Vitello Tonnato." Braised Grain-Fed Veal Osso Bucco and Sashimi Tuna Roll with Celery Root Horseradish Mash, Pignoli Nut Chive Gremolata and Bone Marrow Balsamic Reduction

By Dino Jagtiani from Temptation in St.Maarten, St. Maarten

Method:

Braise veal shank

remove as much bone marrow from inside the bone as possible, and set aside. Season veal shank with salt, pepper,

and dredge in flour. Sear on all sides in hot olive oil. Remove from pan, add butter, and add sliced onions, allow to

caramelize (as if making onion soup) When onions are nicely browned, deglaze with port, red wine. Add the seared off

veal shank, and cover with demi glace. Add a bay leaf, and few sprigs of fresh thyme. Braise on low fire, covered for 3 hours

Allow the veal shank to cool in the braising liquid until ready to use.

Prepare celery root mash:

Combine celery root, potatos in cold salted water. Cook until fork tender. Strain, and pass through food mill (same

procedure as mash potatoes) Add sour cream, horseradish, season with salt, and pepper and set aside.

Prep tuna:

Thinly slice tuna loin into perfect rectangle slices of 4×6 inches. (Tip: use a 4×6 index card as a guide) Save trimmings

for another use. Brush both sides with extra virgin olive oil, and season with sea salt, and pink peppercorns. Layer between

sheets of parchement paper. Keep chilled until ready to use.

Make filling:

Remove veal shank from the cooking liquid. Pull meat off the bone. Using a fork shred as thinly as possible. Ad a bit of

braising liquid to moisten the meat, add the sauteed and brunoised mirepoix. Season with salt and pepper and set aside.

Make Gremolata:

Combine chives, pignoli nuts, orange zest, pink peppercorns, and sea salt. Set aside.

Make Rolls:

Use approx 2 TBS of the pulled veal shank filling per roll. Using tuna slices as wrappers. Roll using similar technique

for rolling sushi rolls. Slice each roll into 2.

Make Reduction sauce:

Reduce braising liquid to 1 cup, and strain. Melt the bone marrow in a saute pan like butter, and saute the shallots.

Deglaze with honey, and balsamic, and add this to the sauce.

To Plate:

On rectangular appetizer plate, make a quennelle style dollop of the celery root puree in the center, lay the roll over it in

a criss cross manner. Top with gremolata, and spoon reduction sauce around in an oval shape.

Enjoy.

Veal Osso Bucco

By Veal Osso Buco from F. Tambellini Ristorante in Pittsburgh, Pennsylvannia

Equipment:

1 large Sauté Pan (12" diameter)

1 large Roasting Pan (2" high min.)

Stove

Oven (pre-heat to 325 F)

1 pair of cooking tongs

Procedure:

Chop rosemary, garlic, sage and parsley together. Put a knife slit into the top of the Veal wheels between the center bone

and the outer part of the meat. Finger plug slit in meat with half of the spices. After plugging all 4 Osso with the above

spice mixture – add the salt, black pepper, and oregano to the balance of the spices and sprinkle this enhanced spice

mixture all over the meat turning the wheel over completely to coat as it turns.

Add 1/8 " high level olive oil to the bottom of the sauté pan, and heat oil to temperature. (Do not over heat oil to smoking

point) Take each Osso Buco wheel, and individually lightly flour, and then gently place (so the oil does not splash) them into

the pan of hot oil. Cook until meat is golden brown on both sides – flip to cook the other side of the meat. (Flip with tongs)

This is about 5 minutes total. Remove all four Wheels and place them in a roasting pan. Discard oil from sauté pan,

and add to this same pan 2 tbls garlic, butter, tomatoes, ham base, and chicken stock, and bring to a simmer

on the stove. After simmering, pour this evenly over the wheels that are now in the roasting pan. Cover roasting pan

with saran wrap, and aluminum foil. Place in pre-heat oven for 2 hours at 325 F.

Remove all four and plate them. Serve with your choice of vegetable and/or roasted potatoes. Enjoy the tasty marrow filing

from the bone with a small cocktail fork. (This recipe serves four persons).

Buon Appetito

Veal Osso Bucco a la Glaze D’Viane

By Ben Diaz from McCormick and Shmicks Grille in Anaheim, Ca

In A braising pan or Dutch Oven saute the miropoix, garlic, and tomato paste, remove and reserve for later. Now season

the veal shank and sear it until golden brown remove and add the miropoix back to the pan and the onion half’s and place

the veal shank back on top of the onion and fill the pan with the Glaze D’Viane. Cover and place into 350 degree oven

for about 40 min. to 1 hr. or until it has become fork tender.