Ingredients
This recipe is scaled from a base yield of 1 plated serving and can be adjusted for service or menu production using the live serving calculator below.
Base recipe = 1 serving.
- 500 g veal ossobuco (1 shank, bone-in)
- 20 g all-purpose flour
- 20 ml olive oil
- 20 g unsalted butter
- 8 g garlic
- 120 g yellow onion
- 100 g carrot
- 80 g celery
- 150 ml Cabernet Sauvignon
- 20 g tomato paste
- 250 ml veal demi-glace or light stock
- 3 g fresh sage and thyme
- 10 g parsley
- 3 g sea salt
- 1 g black pepper
Method
- Trim the outer tendons of the veal shank to help it keep its shape and prevent curling during cooking.
- Lightly coat the ossobuco with flour, then sear in olive oil and butter until evenly golden and well caramelized.
- Remove the veal and sauté the garlic, onion, carrot, and celery until softened and aromatic.
- Reduce the Cabernet Sauvignon separately, then add it to the pan with tomato paste and veal demi-glace or light stock.
- Return the veal shank to the pan, cover, and braise in a 350°F oven for about 3 hours, or until fork tender.
- Strain and blend the sauce until smooth, then return it to the pan with the veal and finish with sage and thyme.
- Serve over saffron-Parmesan risotto with braised vegetables and finish with parsley before plating.
Chef’s Note: Ossobuco should feel rich but never heavy. The sauce should coat the meat with gloss and depth,
while the saffron-Parmesan risotto brings fragrance, creaminess, and balance to the finished plate.
| Calories | 680 |
| Fat | 38 g |
| Carbohydrates | 26 g |
| Protein | 46 g |
| Sodium | ~780 mg |
Classic braised meat dish - contains dairy and gluten