🥫🍖🥘 Osso Buco

Braised Shanks, low and slow all day - big Sunday football mood. Tender, melt in your mouth meat with a bone marrow surprise all simmered in a rich sauce, served with fried potatoes, pan vegetables and the braising liquid reduced into a gravy 🤤 my mother insisted on a gremolata on the side, not my vibe 🤷🏻‍♂️

Ingredients
8 cross cut Veal or Beef Shanks
1/2 bag of BabyCarrots
1 stock of Celery
4 cloves Garlic
1 large Onion
1 lb Mushrooms
1 can Tomato Paste
1 jalapeño Pepper
5 cups Beef Stock
1 cup Red Wine
3 Tbsp Clarified Butter
1 cup seasoned flour
Dry (Oregano, Garlic, Onion , Black Pepper)

Preparation
Cross cut veal shanks - milder in flavour and more delicate than beef. Seasoned with kosher salt and coated in the seasoned flour, browned on all sides with clarified butter while Carrots and celery browned in the oven on 500f. Pan deglazed with the mushrooms to brown the exterior/pull any goodness off the pan and then removed. Sautéed aromatics, adding the tomato paste cooking down until sticky, deglazed with the wine, cooked down and finally the beef stock cooked for 30 minutes. Blended, strained and poured over all the goodies in the pan, then covered with foil.

Cook 250f convection bake for 3 hours or until tender - low and slow to break down all the tough connective tissues into tender goodness. Once ready veg removed and meat delicately separated into serving dishes and kept warm. Braising liquid strained into a pot and reduced into a thick sauce to brush over the shanks and served table side as a gravy.

🍖Veal Shanks @Longo's
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