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Receta Veal Stew Osso Bucco Castano
by Bobby Lovera

Veal Stew Osso Bucco Castano

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.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: Insalata Misto, Caesar Salad, Risotto, polenta, mostaccioli, mashed potatoes

Wine and Drink Pairings: Chianti, Merlot, favorite red wine

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

  1. Score and season Osso Buco with Salt, Pepper, some dried herbs and a splash of Balsamic and sprinkle with flour or Au Jus mix.
  2. Season Veal stew meat the same as the Osso Buco and sprinkle with flour or Au Jus mix.
  3. Season ground Veal with some salt, pepper, and herbs then make small meatballs.
  4. 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.
  5. 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.
  6. After meats and Mire Poix have been browned. ..add everything else except citrus zest and save something to use for a garnish.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Arrange Osso Buco, Meatballs, and Stew on serving platter or bowl and garnish with Citrus zest, some Parsley, and or fresh herbs.
  12. Serve hot with Risotto Milanese, Polenta, Pasta, or your favorite Potatoes as there are no potatoes in the stew.