Osso Buco New Style

0 Osso Buco New Style

Dec 09

this is my cleaner version of Occo Buco meaning I have removed the section of meat. Removed the fat and connective tissue and made it so every bit is just succulent goodness with out much of a fight. I place the bone marrow little elevated on the plate so you know where that succulent treat is. The sauce brings it all together and this is one rich sauce.

On 09/12/2012 (Sunday) at 7:41 pm by Benny.
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Details

Prep Time:
10 min
Cook Time:
180 min
Ready Time:
3 hour, 10 min

Servings

2 servings

Ingredients

one veal shank about an inch thick
one large carrot
one rib of celery
7-10 garlic cloves
half an onion
one cup chicken stock
one cup red wine
few sage leaves and small thyme bundle
tablespoon tomato paste
2 tablespoons heavy cream
kosher salt and pepper
olive oil
3 strips of uncured bacon

Garnish

sliced potato rounds 1/2 inch thick fried in olive oil salt and pepper
arugula for garnish

Directions

Start by seasoning your veal shank with olive oil, kosher salt and pepper. Either sear it in a frying pan on both sides until really dark brown or under the broiler like I did. If using the broiler make sure to get every bit of goodness from the bottom of the pan when done.

Place the carrots, onion, celery, garlic and bacon into a food processor, add a little water and kosher salt and blitz until a crud looking paste.

Now into a hot baking dish with a little olive oil and start to saute until most of the moisture is gone and it's just starting to caramelize a bit.

Now add the chicken stock and red wine, mix and add the veal shank along with the chopped sage, tomato paste and thyme bundle. Cover with water to make sure the veal shank is completely covered and into a 280 degree oven for about 3 hours. Veal should be very tender at this point.

Carefully remove the shank and cover with tin foil. Now start reducing the liquid in the pot and keep tasting until you get it to that perfect balance of flavor and salt. Add the cream and stir in this will take it to another level of richness like it needs it .

To plate remove the section of meat from around the bone (should be three section that come out nice) and clean around the bone. To plate I fried some potato rounds placed them on the bottom, then a nice piece of the veal shank and ladle sauce on top.

Enjoy!

Benny