MINI VEAL OSSO BUCCO
MINI VEAL OSSO BUCCO
INGREDIENTS
Mini Veal Osso Bucco
10 LBS.
EVO Olive Oil
4 OZ.
Salt
As needed
Pepper
As needed
Onions, Chopped
1.5 LBS.
Carrots, Chopped
1 LBS.
Celery, Chopped
8 OZ.
Tomato paste
12 OZ.
White Wine
8 OZ.
Madeira Wine
8 OZ.
Rosemary
4 Spring
Thyme
8 Spring.
Bayleaf
4 Pieces
Cloves
4 Pieces
Fresh Italian Parlsey Stems
0.5 Bunch
Whole Garlic Heads, cut in half
1 2 halves
Stock, Hot, Chicken, Veal or Beef
1 QT
EQUIPMENTS
Roasting Pan
Cover for roasting pan
Fine Strainer
Sauce Pot
Searing Oven, preheated Finishing Oven, preheated
METHODOLOGY
1. Rinse and dry the osso bucco.
2. Add 2 oz olive oil and toss to coat.
3. Place osso bucco in roasting pan and season with salt and pepper.
4. Place in a 450 degree oven and lightly brown about 30 minutes.
5. Remove Osso Bucco from Pan and Reserve (keep wam).
6. Add onions, carrots and celery to pan, Season lightly with salt and pepper.
7. Add olive oil and toss together.
8. Place in 450 degree oven.
9. Roast until vegetables are caramelized.
10. Add the Dry white and madeira wines. Over moderate heat, reduce until almost dry.
11. Add garlic and tomato paste. Stir together.
12. Remove from oven and place pan on stove top.
13 Add the veal stock, spices and herbs.
14. Bring to a simmer.
15. Add reserved Osso Bucco.
16. Cover and place back in the oven.
17. Reduce heat to 225 degrees and slow cook for 2-3 hours or until veal is tender.
18. Remove from oven.
19. Remove veal from pan and place in a similar sized roasting pan covered.
20. Strain Stock into a one gallon sauce pot and reduce slowly until slightly thick in consistency.
21. Strain sauce over the meat and reserve for service.
22. May be prepared a few days in advance and reheated as needed
Note: vegetables may be pureed and added back to the stock prior to reducing for added flavor and texture.
Plume De Veau® has become known as
“The First Name in Veal”
among chefs, retailers and trusted customers
nationwide.
INGREDIENTS
Mini Veal Osso Bucco
10 LBS.
EVO Olive Oil
4 OZ.
Salt
As needed
Pepper
As needed
Onions, Chopped
1.5 LBS.
Carrots, Chopped
1 LBS.
Celery, Chopped
8 OZ.
Tomato paste
12 OZ.
White Wine
8 OZ.
Madeira Wine
8 OZ.
Rosemary
4 Spring
Thyme
8 Spring.
Bayleaf
4 Pieces
Cloves
4 Pieces
Fresh Italian Parlsey Stems
0.5 Bunch
Whole Garlic Heads, cut in half
1 2 halves
Stock, Hot, Chicken, Veal or Beef
1 QT
EQUIPMENTS
Roasting Pan
Cover for roasting pan
Fine Strainer
Sauce Pot
Searing Oven, preheated Finishing Oven, preheated
METHODOLOGY
1. Rinse and dry the osso bucco.
2. Add 2 oz olive oil and toss to coat.
3. Place osso bucco in roasting pan and season with salt and pepper.
4. Place in a 450 degree oven and lightly brown about 30 minutes.
5. Remove Osso Bucco from Pan and Reserve (keep wam).
6. Add onions, carrots and celery to pan, Season lightly with salt and pepper.
7. Add olive oil and toss together.
8. Place in 450 degree oven.
9. Roast until vegetables are caramelized.
10. Add the Dry white and madeira wines. Over moderate heat, reduce until almost dry.
11. Add garlic and tomato paste. Stir together.
12. Remove from oven and place pan on stove top.
13 Add the veal stock, spices and herbs.
14. Bring to a simmer.
15. Add reserved Osso Bucco.
16. Cover and place back in the oven.
17. Reduce heat to 225 degrees and slow cook for 2-3 hours or until veal is tender.
18. Remove from oven.
19. Remove veal from pan and place in a similar sized roasting pan covered.
20. Strain Stock into a one gallon sauce pot and reduce slowly until slightly thick in consistency.
21. Strain sauce over the meat and reserve for service.
22. May be prepared a few days in advance and reheated as needed
Note: vegetables may be pureed and added back to the stock prior to reducing for added flavor and texture.