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Receta Osso Buco Milanese

by DCMH

Ingredientes

50 each osso buco (veal shank), crosscut 3 Tbsp kosher salt, plus additional as needed 2 Tbsp ground black pepper, plus additional as needed 10 oz all-purpose flour 1 1/4 cup olive oil 3 lb mirepoix, small dice 2 Tbsp garlic, minced

15 oz tomato paste 2 1/2 pint dry white wine 2 1/2 gal brown veal stock 1 eac bouquet garni arrowroot, dilute in equal amount, as needed 5 oz gremolata

Direcciones

1. Season the veal shanks with salt and pepper and tie a string around them to keep them together. Lightly dredge them in flour and shake off any excess flour.
2. Heat the oil over medium-high heat in a rondeau or brazier until it starts to shimmer. Place the shanks carefully in the oil and sear until deep brown on all sides. Transfer the shanks to a hotel pan and keep warm.
3. Add the mirepoix and the garlic to the rondeau or brazier and cook, stirring from time to time, until the onions are golden brown, about 10 minutes. Add the tomato paste and cook until the tomato paste turns a deep red brick color and gives off a sweet aroma, about 1 minute. Add the wine, stir well to release the fond from the pan, and continue to cook until the liquid is reduced by half, about 10 minutes. Return the shanks to the pan along with any juices that may have released.Add enough stock to cover the shanks by two-thirds. Bring to a gentle simmer over medium low heat.
4. Cover the pan and transfer it to a 350 degree F/175 degree C oven. Braise the shanks for 45 minutes and then add the bouquet garni. Degrease the liquid if necessary by skimming away as much fat from the surface as possible. Continue to braise the shanks until fork-tender, 1 to 1 1/2 hours more.
5. Transfer the shanks to a hotel pan and moisten with some of the cooking liquid. Keep warm while finishing the sauce.

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