Braised Osso Bucco

  •  8 lbs                Osso Bucco
  • 1 small             Onion – large dice
  • 1 small             Carrot – large dice
  • 1 small             Celery Root – large dice
    • Fresh Herbs
    • Bay Leaf
  • OrganicFair organic Black Peppercorns
  • 4 tbsp  OleariaSan Giorgio Virgin Olive Oil
  • 2 cups  Concentrated Beef Glace
  • Red Wine

Place Osso Bucco in zip lock bag, add onion, carrot, celeriac, fresh herbs, bay leaf and peppercorns. Cover with a glug of red wine, and marinate for 24 hours. Strain and reserve marinade. Pat dry and brown in a large pan with virgin olive oil. Once the Osso Bucco is browned, place in an oven proof pan, add the vegetables, beef glace and enough marinade to cover. Braise in a 300˚F oven for about 3 hours – until tender. Remove Osso Bucco from the braising liquid, strain the liquid and reduce until desired thickness.  Serve Osso Bucco on top of polenta and finish with a spoonful of the reduction.

Creamy Polenta

 

Bring stock and cream to a simmer with bay leaves and salt. Whisk in quick cooking polenta. Reduce heat, and stir constantly. Test doneness (should be creamy – not gritty, about 5 minutes). Add chopped rosemary and a dollop of mascarpone. Serve hot.

This recipe is courtesy of Chef Justin Downes at Vineland Estates Winery.

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