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Veal

Osso Buco off the Bone

Serves 8-9 people

Ingredients for the Osso Buco:

3 Large Veal Osso Bucco
1 Cup Marinade for Osso Bucco
1 TBSP Salt
2 TBSP Peppercorns
1⁄2 Cup White Wine
1⁄2 Cup Olive Oil
2 Heads Garlic
1 Onion
3 Tomatoes, Roma
1 Leek
Large Pinch Saffron
From 3 Orange Juice
1 Pinch Crushed Red Pepper

For Braising:
2 Cups Chicken Stock
1 Cup Veal Stock
1 TBSP Tomato Paste
6 Saffron Risotto Cakes (See recipe)
As Needed Breadcrumbs (Seasoned)
1 Bunch Parsley
As Needed Basil, Parsley and Chives
As Needed Butter
As Needed Blended Oil


Procedure for the Osso Buco:
Marinate the osso buco overnight
The next day take the shanks out of the marinade, strain the marinade
Make sure to keep the liquid and vegetables from the marinade
Heat the large saute pan over medium high heat and add oil
Preheat oven to 300 degrees
Dry the shanks, then season them and flour them
Carefully, place the shanks in the pan and brown on all sides
Add some butter to the pan to help browning
Remove some of the fat from the pan (about half) and add the vegetables from the marinade,
  let them cook, add the tomato paste, cook and then add the liquid from the marinade
When the liquid is reduced by 2/3 then add the chicken and veal stocks and bring to a simmer
Liquid should reach a bit more than halfway up the shanks
Transfer everything to the small, half hotel pan, sit the shanks on the top of the vegetables,
  add parsley bunch and place in oven
Baste the shanks every 10 minutes and turn them over every 40 minutes so they get glazed and brown
They should take about 3 hours to cook
When cooked, reserve bones and split with cleaver, portion meat into 3 ounce portions
  (you should get 2-3 orders per shank) and strain liquid
Store meat in liquid and clean the bones

To Serve the Osso Buco:

Place meat and liquid in small saute pan and bring to simmer, place in oven and baste for about 10 minutes
Press the risotto cake in breadcrumbs and saute
Finish sauce with herbs
Arrange risotto cake and meat on the plate
Garnish with the bone, fried herbs and orange zest

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