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This was amazing, rich and luscious!
Feel free to reduce the spices by half and taste periodically. ..you can easily add a little more before serving.
 Osso Bucco cut Veal Shank Steaks. American Veal meat is red now due to new laws. |
 I started the Veal stew meat chunks in a separate pot but later realized that I had enough room for it all in the main pan. |
 You can see here that one piece has bowed and curled quite a bit during the browning even though I scored the meat. I'm not worried at all...keep watching. |
 The liquid should be thick as cream if you want them tender. Cream of Portobello soup. |
 The Osso Bucco pan measures 13 3/4 inches in diameter and 3 1/2 inches deep with a non stick coating and an oven proof glass lid...from Calphalon Contemporary 7Qt. Sauteuse |
 The Le Creuset stew pot was working at 400F with the lid on while I cooked the Osso Bucco and meatballs spezzitino on the stove top with the lid off. I want to keep an eye on it. |
 When I realized that I did have enough room in the main pan...I poured the small stew into the main pan to combine. |
 After 2 hours it's very dark brown "Castano". You could also say Fondo Bruno. |
 The ornamental effect. Some fresh ingredients were added during the last 30 minutes and the consistency was adjusted for number of servings, flavor, and presentation style. |
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Veal Osso Buco slow simmered in a rich Portobello sauce with Lavender, Cinnamon, Black Truffles and Allspice. Red Wine, Marcona Almonds, and a hint of Gremolata infuse the dish with modern and traditional lusciousness.
Ingredientes
- 4 Osso Buco cut Veal Shank Steaks
- 1 Lb. Ground Veal or Sweet Italian Sausage
- 1 Lb. Veal stew meat chunks
- 2 T. Salt
- 2 T. Fresh ground Black Pepper
- 1/4 C. Flour or 1 packet Au Jus mix
- 1/4 C. Herbs De Provence
- 2 T. Mixed dried Italian Herbs
- 1/2 C. Italian EV Olive Oil
- 2 C. Mire Poix chunks
- 2 C. Mushrooms
- 1 C. Grape Tomatoes Cherubs
- 2 C. Cream of Portobello soup from box
- 1/2 C. Roasted Garlic or to taste as desired (I roasted 1 entire bulb of elephant garlic for this)
- 1/2 C. Marcona Almonds
- 1 C. Veal stock from box...might need the rest later
- 1 C. Red Wine
- 1 small can Tomato sauce
- 1/4 C. Mixed Olives Dolce
- 1 t. Black Truffle Oil (optional)
- 1 T. Anchovie Paste
- 1/4 C. Balsamic Vinegar
- 1 t. Ground Cinnamon
- 2 T. Allspice berries (or 1 T. Ground)
- 2 T. Fresh Lemon and Orange Zest
- 1/2 C. Chopped flat leaf Parsley
Direcciones
- Score and season Osso Buco with Salt, Pepper, some dried herbs and a splash of Balsamic and sprinkle with flour or Au Jus mix.
- Season Veal stew meat the same as the Osso Buco and sprinkle with flour or Au Jus mix.
- Season ground Veal with some salt, pepper, and herbs then make small meatballs.
- Heat olive oil on medium high heat in a large Osso Buco pan and start browning the meats and Mire Poix...mine is large enough to work on every thing at once.
- You may notice that even though the Osso Bucco has been scored, a few pieces will attempt to curl and bow...This can be further prevented by making some slits in their sides and or weighting them down temporarily. However, I let them curl slightly and use that as an indicator for tenderness...I will simply stew mine slowly until they collapse with tenderness and become flat again.
- After meats and Mire Poix have been browned. ..add everything else except citrus zest and save something to use for a garnish.
- Bring to a low and slow open simmer and let it continue for 2 hours...adding a splash of wine or Veal stock occasionally to prevent drying or scorching...do not let the sauce become too thin.
- To make this meat tender it needs to simmer slowly in a thick sauce (texture like cream) because thicker liquids boil at a higher temperature than water or broth. I use a big pan on the small eye of the stove set on medium low.
- You can serve now if you're in a hurry or if you don't want it quite as dark as mine...but the next 30 minutes will make the fat sweet and sticky.
- Simmer very slowly for another 30 min while you adjust the seasonings and the Osso Buco will be almost flat again. Adjust consistency of stew by adding the remaining Veal Stock or more wine.
- Arrange Osso Buco, Meatballs, and Stew on serving platter or bowl and garnish with Citrus zest, some Parsley, and or fresh herbs.
- Serve hot with Risotto Milanese, Polenta, Pasta, or your favorite Potatoes as there are no potatoes in the stew.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 6 servings | |
| Calories 224 | |
| Calories from Fat 57 | 25% |
| Total Fat 6.39g | 8% |
| Saturated Fat 2.34g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 1386mg | 58% |
| Potassium 736mg | 21% |
| Total Carbs 16.36g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.8g | 4% |
| Protein 18.31g | 29% |
