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.