with executive chef Desmond Carneiro from Pullman Vung Tau
A classic Milanese dish from Italy, veal osso bucco is a slow braising cooking method to impart rich full flavour that melts in your mouth. Lets try this traditional Italian dish with Chef Desmond Carneiro from Riviera Restaurant.
Ingredients: serves 4
- Four 12-ounce veal shanks
- Kosher salt to taste
- Freshly ground black pepper
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 2 carrots, peeled, diced
- 2 celery ribs, diced
- 1 yellow onion, diced
- 6 garlic cloves, sliced
- 1 cup dry red wine
- 4 cups veal stock or chicken stock
- 2 tsp fresh flat-leaf parsley, chopped
- 3 cups chicken stock
- 2 sprigs fresh thyme
- 3 cups canned plum tomatoes, drained and crushed
- 2 tsp lemon zest, grated
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 tsp fresh horseradish, grated
- Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours.
- Rinse the veal shanks and dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the centre. Tie the twine with a good knot. Season the veal shanks with pepper.
- Heat a large, ovenproof casserole dish at 177oC with oil.
- Flour the veal and brown for about 5 mins on each side.
- Add the carrots, celery, onion, and garlic to the pan and cook over a medium-high heat for 2 to 3 mins, stirring constantly. Add the wine, bring to a boil, and cook for about 2 mins, or until reduced by half.
- Add the stock, tomatoes, thyme, rosemary and bay leaf. Return the veal shanks to the pan and bring to a boil over a high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bone.
- Remove the herbs from the braising liquid and discard. Let the veal shanks come to room temperature in the braising liquid. Remove the veal shanks and set aside. Strain the liquid through a sieve into a large saucepan.
- Bring to a boil over medium-high heat and simmer for 10 to 15 mins, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Return the strained vegetables to the liquid and taste for seasoning.
- To serve, cut and discard the twine, put a single osso buco (veal shank) in a bowl, and ladle about 3/4 cup of the sauce and vegetables over it.
- Garnish each osso buco with the fresh horseradish, lemon zest and chopped parsley, and season with pepper.
You can sample the dish at seafood extravaganza buffet, available every Saturday at Riviera Restaurant, Pullman Vung Tau, 15 Thi Sach St, Thang Tam Ward, Vung Tau City. 24 hours early bird booking Eat 4 Pay 3 is applicable. Tel: 064 355 1777 for inquiries or reservations.