Veal Osso Buco

Demonstrated at our Club Meeting on October 6, 2019.
by Chef Don Dunbar

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Makes: 4 servings. Preparation time: 2 hours.


Chop the Celery, Carrot and Onion together and set aside. Tie each Veal piece with roasting string. Season with Salt and Pepper, then dredge in Flour. Use a deep pan and brown the Veal pieces on all sides and remove from the pan. Cook the tri-vegetable mix in the same pan until tender, then add the Tomato Paste. Return the Veal pieces to the pan and add the Red Wine, Espagnole Sauce, Chicken Stock and the Bouquet Garni. The liquids should only be ¾ up the side of the meat - do not allow the meat to be submerged. Bring the liquid to a soft boil and reduce the heat to simmer. Cover and cook for 1 to 1½ hours, turning once or twice, or until the Veal is tender. Remove from pan and untie the shanks.

Serve the Veal Osso Buco on a dinner plate, strain and drizzle the braised liquid over the meat. Garnish with the Gremolata if desired.


"Veal" - Veal is calves meat, usually from young males of dairy breeds, rather than beef cattle breeds. "White Veal" (premium grade) refers to Milk Fed calves, whereas "Red Veal" refers to Grain Fed calves. This young cattle is usually slaughtered at 20-26 weeks of age. Americans, on average eat only ½ pound of Veal per year. The Mennonite or Amish family farms produce the majority of US Veal. Oddly, the USDA has no definition for the term "Veal".
"Osso Buco" - Also spelled "Ossobuco", it means "Hole in the Bone" in Italian. It refers to the rich marrow that is prized in the cuisine of the Lombardy region. It can be prepared with either red or white wine and is traditionally served with Risotto in Italy. In the US, it's is usually plated with French Fries, since Osso Buco is considered a bourgeois dish. The perfect wine here is an Italian (off-dry, rich, sometimes pricey) Amarone della Valpolicella or more affordable Valpolicella Classico.


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