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Osso Bucco

(Serves 4)



Ingredients

Mirepoix
450 g (1 lb) Onion, peeled, coarsely diced
225 g (8 oz) Carrot, peeled, coarsely diced
225 g (8 oz) Celery, cleaned, coarsely diced
   
Sachet d’épices
8 pc Parsley, stems only
1 sprig Thyme, fresh
2 pc McCormick Gourmet Collection™ Bay Leaf
2 g (½ tsp) McCormick Gourmet Collection™ Peppercorns, cracked
2 whole Garlic cloves, crushed
   
Osso Bucco
4 pc Veal shank
To taste Seasoning salt
100 mL (3 oz) Vegetable oil
900 g (2 lb) Mirepoix
120 g (4 oz) Tomato paste
750 mL (1 bottle) Dry red wine
2 L (70 oz) Veal jus
1 Sachet d’épices
30 g (1 oz) Cornstarch
   

Method

Mirepoix
  1. Coarsely chop all vegetables and reserve for braising.

Sachet d’épices
  1. Assemble the parsley stems, thyme, bay leaves, peppercorn and garlic in a piece of cheesecloth.
  2. Tie with butcher’s twine. Reserve for the veal shanks.

Braised Veal Shanks
  1. Preheat an electric skillet to 200ºC (400ºF). Season the shanks and sear with oil. Place in a pressure cooker.
  2. Add the mirepoix to the skillet and caramelize. Add the tomato paste and cook. Deglaze with red wine.
  3. Add veal jus and season with salt and pepper.
  4. Add the veal jus, mirepoix and sachet d’épices to the shanks in pressure cooker.
  5. Close pressure cooker; bring up to 10 lbs. Allow about 14 minutes for pressure cooker to heat up, then cook for approximately 40 minutes.
  6. When done, remove shanks and sauce from pressure cooker and cool.
  7. Strain the stock, skim fat and simmer. Adjust seasoning and add cornstarch to desired consistency. Reserve.
  8. Remove meat from bones, dice and reserve.
  • Substitute your favourite meats for braising – lamb shank, oxtail, beef, etc.
  • If a pressure cooker is not available, braise in the oven for 3 hours or in a slow cooker for 5 hours, or until tender.
  • Beef jus can be used in place of veal jus.
  • As the sauce will be strained, the herbs and aromatics can be added direct to the sauce instead of using a sachet d’épices.
  • Jackson Triggs SunRock Shiraz
 
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