Veal, Osso Bucco

Malzemeler

•4-5 lbs (1.8-2.3 kg) veal shanks (or substitute with 5-6 lbs pork shoulder or beef chuck roast, cut into large pieces)

•350g (2 ½ c) onion, roughly chopped

•250g (2 c) carrot, roughly chopped

•250g (1 medium bulb) fennel, roughly chopped

•30g (6-7 cloves) garlic, peeled

•20g (5-6 pieces) anchovies, chopped

•30g (2 T) tomato paste

•25g (2 T) unsalted butter

•25g (3 T) all-purpose flour

•300g (1 ¼ c) dry red wine

•15g (1 T) Better Than Bouillon Roasted Beef Base

•850g (4 c) beef stock

•2-3 T olive oil, for cooking

•Salt

Yöntemler

1. Tie each veal shank with kitchen twine to keep the meat compact. Generously season with salt and let sit for 15 minutes (or refrigerate for a few hours).

2. Preheat oven to 500°F (260°C). Place shanks on a wire rack over a foil-lined tray, drizzle with olive oil, and roast for 30 minutes until browned.

3. Roughly chop onion, carrot, fennel, and garlic. Mince these in a food processor until finely chopped but not a paste.

4. Heat olive oil in a Dutch oven over medium-high heat. Add the minced vegetables and a pinch of salt. Sweat for 10-15 minutes until softened.

5. Add anchovies and tomato paste into the veggies, stirring and cooking for 2 minutes.

Add butter and melt. Add a splash of water here if the bottom of the pot is starting to get brown.

6. Stir in flour to form a weak roux. Cook for about 30 seconds.

7. Add red wine, scraping the bottom to deglaze. Cook for 2-3 minutes.

8. Add Better Than Bouillon and beef stock. Bring to a simmer then nestle the seared shanks into the liquid along with any veal cooking liquid from the roasting pan (if it’s not burnt). Cover and braise in a 300°F (150°C) oven for 2 hours, checking at 90 minutes. Cook uncovered for the last 30-40 minutes.

9. Cool braise at room temp for 2 hours then refrigerate overnight for best flavor.

10. To finish, reheat over medium-low heat, scraping the pot bottom. Reduce liquid by 30-40%.