Piancone® Veal Osso Buco
Piancone® Veal Osso Buco
Directions
- Heat oven to 300℉.
- Season veal with salt and pepper. Sear cut sides of veal shanks until dark golden brown, then remove.
- Brown onion and carrot. Add tomato paste and garlic, stir until aromatic. Add wine and scrape all browned bits from bottom of pan. Reduce by 2/3. Add bay leaf, stock, and gravy and bring to a simmer. Season to taste.
- Place in 300℉ oven, uncovered for 3 hours.
- Cool in cooking liquid overnight.
- Before serving, combine parsley, fresh chopped garlic & lemon zest in a small bowl to make gremolata topping. Reheat in cooking liquid and serve with saffron risotto, mashed potatoes, or rice pilaf, and top with gremolata.
Ingredients
- 10 lb Piancone® Veal Hind Shank Osso Buco, cut 2 1/2” center cut
- 3 tbsp Morton® Kosher salt
- 3 tsp Magellan® Black Pepper, ground
- 1/2 cup Piancone® Oil, Olive, Extra Virgin
- 1/2 lb Peak Fresh Produce® Carrot(s), jumbo, diced
- 1/2 lb Peak Fresh Produce® Onion(s), Yellow, medium, diced
- 1/4 cup Roma® Minced Garlic in Oil
- 2 tbsp West Creek® Tomato Paste
- 12 fl oz Piancone® cooking Chablis wine
- 2 ea Roma® Bay Leaves
- 3 sprigs Peak Fresh Produce® Thyme, Fresh
- 2 qt West Creek beef broth
- 1 qt West Creek Roasted Beef Gravy
- 3 ea Peak Fresh Produce® Lemon(s), zested
- 1 cup Peak Fresh Produce® Italian Parsley, leaves, chopped
- 4 ea Peak Fresh Produce® Garlic, Clove(s), finely chopped
Chef Christine Allhoff - Executive Chef - Performance Foodservice Middendorf
