Brandon Kealoha: Osso Bucco (recipe)


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Osso Bucco


10 veal shanks

Corn starch seasoned with garlic powder, onion powder, smoked paprika, salt and pepper

Dust the veal shanks and sear until brown.

Remove from Pan

Add Mirepoix (carrots, celery and onions chopped) Sauté (4 carrots, 2 yellow onions and 4 celery ribs)

Add tomato paste (1 12 ounce can)

Dried thyme

Oregano

Deglaze with white wine (one quart)

Add puréed whole plum tomatoes (2- 24 ounce cans)

One gallon beef stock

Put veal shanks back in braise until fork tender at 350 degrees.

Remove veal shanks, save braising liquid, put in a sauce pan and add a corn starch slurry until sauce consistency turns to a silky texture.


SAFFRON ORZO PASTA

Two pound boxes of orzo; boil until al dente, drain

Add heavy cream and saffron bring to a boil. Add parmesan cheese and cook until cream consistency.

Serve a spoonful of orzo into bowl. Place veal shank on top. Finish with sauce. Serve with your choice of vegetables

Brandon Kealoha is general manager/executive chef at Js’ Bistro.