Oh Boy, It’s Osso Bucco From Formaggio
Wednesday - June 01, 2011
This week we welcome executive chef Jesse cruz and sous chef Joel Lui- Kwan from Formaggio Grill.
OSSO BUCCO WITH LEEK RISOTTO AND VEGETABLE MEDLEY
For Osso Bucco:
• 3 10 ounce veal shanks
• 2 white onions, large dice
• 1 stalk celery, large dice
• 1 carrot, large dice
• 1 teaspoon thyme leaves
• 6 parsley stems
• 2 bay leaves
• 1 teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 2 quarts beef stock, to cover
• 1 ounce pure olive oil, for searing
For Leek Risotto:
• 2 cups arborio rice
• 1/2 white onion, small dice
• 1 tablespoon minced shallot
• 1 tablespoon minced garlic
• 1/2 cup dry white wine
• 2 cups chicken stock
• 1 cup medium-diced leeks
• 3 tablespoons chopped parsley
• 10 pearl onions, blanched
• 1/4 cup green peas
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• 1/4 cup butter
For Vegetable Medley:
• 6 asparagus spears, chopped into 1-inch sticks
• 3 oven-roasted tomatoes
• 5 red radishes, cut into quarters
• 1 teaspoon butter
• 2 teaspoons thinly sliced lemon zest
• 1 teaspoon chopped garlic
• 1 teaspoon chopped parsley
• salt and pepper, to taste
For Veal shanks:
Preheat oven 350 degrees.
Season and sear veal shanks with olive oil in a pot with a tight-fitting lid over medium to high heat until browned on all sides. Note: If you feel you may overcook the veal shank, you should use butcher’s twine to tie around the shank. you can still get a good sear on the meat if you use the twine.
Remove the browned shanks from the pot, turn the heat down to medium, add onions, celery and carrots and begin to caramelize your vegetables.
Add thyme, bay leaves, freshly cracked pepper and parsley stems and keep stirring the aromatic vegetables until they are caramelized. once vegetables are caramelized, add tomato paste and reduce until it turns from dark red to brown. Note: heat should still be set on medium.
Once you have browned the tomato paste, add the white wine and reduce it by half.
Return the veal shanks to the pot and cover with the beef stock. Depending on the size of the pot, you will need to use your judgment of how much stock you need.
Turn the heat up to high. once it comes to a boil, cover with a tight-fitting lid and put into the oven until it is fork tender. This should take anywhere from one and a half to a little over two hours, dependingon the oven.
The sauce for the veal shank is the leftover braising liquid from the shanks that has been reduced down until it has thickened, then strained through a fine strainer or cheesecloth.
On low to medium heat, add butter to a mediumsized pot.
Add chopped onions, shallots, and garlic to the pan and sweat them until onions are translucent.
Add arborio rice and coat with the butter over medium heat. Note: You do not want to brown the rice or onion mixture at all.
Keep stirring to avoid browning. After stirring for about two minutes, add white wine and reduce it mixed with the rice.
After most of the alcohol has reduced out of the pot, add the chicken stock one cup at a time. Note: This is a key step in making risotto. You do not want to add in all the chicken stock at one time; you need to add it in slowly while mixing the risotto constantly until the rice is cooked. You may not need to use all of the chicken stock.
Once the risotto has reached the cooking point of al dente, add heavy cream and half the Parmesan cheese. Mix to incorporate.
Add green peas, leeks, parsley and pearl onions.
Finish the risotto by mixing the butter into it and sprinkling the grated Parmesan over the top of it. Note: A perfect risotto should be gooey with a little bit of chewiness to it.
For Vegetable Medley:
Over medium-high heat, add butter to a heated pan along with the shallots.
Add the asparagus and red radishes to the pan and sauté with the shallot and butter until tender and bright.
Add the garlic and turn the heat off. Add the lemon zest and parsley. Season with salt and pepper. Note: The garlic and parsley are left almost raw to help cut through the richness in the risotto and veal shank.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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