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Thyme Braised Osso Bucco with Root Vegetable Ragout
Yields: 4 portions
Ingredients:
½ cup extra Virgin Olive oil
2 T butter
4 each Osso Bucco
2 Onion, coarsely chopped,
3 Carrots, peeled and coarsely chopped
2 large stalks Celery, coarsely chopped
5-6 Cloves Garlic, thinly sliced
1/3 cup Marsala wine
1/3 cup Brandy
1/3 cup Chianti
2 each fresh Tomato, coarsely chopped
2 T tomato paste
1 sprig Rosemary
10 sprigs Thyme
4 Bay Leaves
4 cup Beef Stock
2 cup Demi-Glace
Salt and Pepper
Method:
- In a large skillet or Dutch oven with a tight-fitting lid, add Olive Oil over high heat. Season Osso Bucco with salt and pepper on both sides, then brown them on both sides. When browning is done remove the shanks to a bowl to be added back in later.
- In the same pan, reduce heat to medium high heat and add butter.
- Add the onions, peppers, carrots, celery and garlic. Saute for about 5 minutes with tomato paste.
- Add the Marsala, Brandy, and Chianti. Stir in well, and let simmer for about 5 minutes.
- Make a “bouquet garni” out of the Rosemary, Thyme and Bay leaves. (Wrap them in cheese cloth and tie with cooking twine.) Add this to the simmering vegetables, along with the tomato. Reduce the heat to medium-high and add the Osso Bucco, demi-glace, beef stock. Stir both in well to mix with vegetables.
- When broth is boiling, reduce heat to low and cover. Cook for about 1 hour. Veal should be tender after an hour.
- Garnish with root vegetable ragout, and serve the Osso Bucco with creamy mashed potatoes.
Root Vegetable Ragout:
½ cup Rutabagas, small diced
½ cup Turnip, small diced
½ cup Carrot, small diced
½ cup Green Pea
¼ cup Red Onion, small diced
½ cup crusted Tomato with juice
2 Tbsp Olive Oil
1 tsp Orange zest
1 Tbsp Parmesan cheese
Salt and pepper, to taste
In a sauté pan, add oil over medium heat sauté everything together, except tomato for about 5 minutes.
Add tomato with juice and cook for 2 more minutes.
Season with salt, pepper and parmesan cheese.