Veal Osso Buco Sous Vide with Gremolata-Stuffed Parsnip “Bones” and Risotto alla Milanese

Veal Osso Buco Sous Vide with Gremolata-Stuffed Parsnip “Bones” and Risotto alla Milanese

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Credit: Edward G. Leonard, CMC, WGMC, FSP, AAC
Sizzle, Spring 2014

Ingredients

Osso Buco
4 Strauss veal shanks, cut 2½-3 inches
Kosher salt and black
Tellicherry peppercorns, ground, to season
Cake flour, to coat
2 T. butter
2 T. olive oil
1 cup small-diced sweet onion
2/3 cup small-diced carrot
1 garlic clove, sliced
½ cup small-diced celery
1 cup Italian tomato puree passata
¾ cup dry white wine
3 cups veal stock
1 sprig fresh thyme
2 bay leaves
2 parsnips, peeled, cut and shaped into marrow “bones,” center punched
2 cups chicken or veal broth
3 T. cold butter
Garlic and kale chips for garnish

Gremolata
1 T. minced lemon zest
1 t. minced garlic
3 T. chopped Italian parsley
Bone marrow from shank bones

Risotto alla Milanese
2 T. butter
1 T. grapeseed oil
1 large shallot, minced
1 cup vialone nano rice
¼ cup white wine
3 cups chicken broth (rich quality—hot)
1/6 t. (approximately) crushed
Spanish saffron
¼ cup heavy cream
3 T. cold diced butter
¼ cup aged Parmigiano- Reggiano cheese
Kosher salt and pepper, to taste

Instructions

Osso Buco
1. Preheat oven to 375°F. Tie veal shanks firmly with butcher’s twine. Season with salt and pepper. Dredge in flour; shake off excess.

2. Heat large stainless steel skillet; add butter and olive oil. Brown veal shanks on both sides. Reserve

3. Add more olive oil, if needed. Brown onion, carrot and garlic 6-10 minutes. Add celery and tomato puree; cook 2-3 minutes. Add white wine; simmer 2-3 minutes.

4. Add shanks and stock with thyme and bay leaves; bring to a simmer. Cover. Put in oven; cook 3-3½ hours, until tender.

5. Bring veal or chicken broth to a simmer in stainless steel saucepan; add parsnip “bone.” Cook until just tender. Remove from broth; prepare to fill.

6. When shanks are tender, remove cover. Increase oven temperature to 425°F; cook additional 20 minutes.

7. Remove osso buco; cool slightly. Slice all meat from bones. Remove bone marrow; reserve. Place shank meat in stainless steel bowl.

8. Place pan on burner. Reduce stock by one-third. Put in blender; puree. Whisk in cold butter.

9. Fold half sauce into shank meat; season. Portion into vacuum bags. Compress in vacuum pack machine as directed by machine instructions. Keep warm in warmer box or circulator.

Gremolata
Method: Combine all ingredients well. Stuff in parsnip “bones.”

Risotto alla Milanese
1. In stainless steel heavy pan, add oil and butter; sweat shallots.

2. Add rice. Stir with wooden spoon until rice is coated with fat.

3. Deglaze rice with wine. Cook on medium heat; continue to stir until wine is absorbed.

4. Add half the broth; stir continuously until absorbed. Add remaining broth and saffron.

5. Continue cooking and stirring until rice is creamy and al dente.

6. Fold in cream, cold butter and cheese; season with kosher salt and pepper, to taste.

To serve: Using template and offset spatula, place risotto on plate; spread. Open bag of braised osso buco; place on risotto base. Drizzle with sauce and extra virgin olive oil; place parsnip on plate. Top with garlic and kale chips.

Sizzle - Spring 2014 Issue

Yield

4 servings

Tags

Beef, Main Dish, Sizzle

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