Delicious Braised Osso Bucco

DELICIOUS BRAISED OSSO BUCCO
Ingredients
- 4 lb Veal Osso Bucco
- 3/4 cup Diced Carrot
- 3/4 cup Diced Celery
- 3/4 cup Diced Onion
- 1 tbsp Minced Garlic
- 2 Bay Leaf
- 2 tbsp vegetable Oil
- 1/4 cup All-Purpose Flour
- 1 Pinch Cayenne Powder
- 2 oz Tomato Paste
- 2 cup Beef or Chicken Stock
- 1 cup Red Wine
- 1/2 cup Marsala Wine
- 2 cup Whole Crimini Mushrooms
- 1 tbsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 1 tbsp Worcestershire Sause
Instructions
- DIRECTIONS:Preheat oven to 350 degrees Combine flour, salt, black and cayenne pepper in a zip-lock bag.Heat heavy duty sauce pot over med-high heat. Add vegetable oil.Dry off any excess moisture off of the veal. Add to zip-lock 1 at a time and coat thoroughly with flour mixture.Place veal into sauce pot and brown all sides. Approximately 4 minutes each side. Remove veal from pot and reserve on a side plate.Add diced vegetables, garlic, and bay leaf into the sauce pot. Stir often with wooden spoon for about 5 minutes until they are tender.Add about 2 T of the flour mixture and stir into the pot coating veggies. Add paste, stir a few more minutes.
- Now deglaze the pot with the chosen stock, and both wines, stirring well arrange the veal into the pot with the bone marrow facing up. Cover the pot with a tight fitting lid.Place into the pre-heated oven and braise for 2h 15m.Add mushrooms and continue braising for an additional 15-20m. Taste sauce and season if needed with additional salt and pepper. Stir CAREFULLY to avoid meat falling off the bone. Serve with risotto/ polenta/ or wide pasta noodle like pappardelle.
CHEF: Harold LamanPREP TIME: 20 min
COOK TIME: 3 HR
TOTAL TIME: 3 HR 20 MIN