Chef de Cuisine Philip Kane’s osso bucco-stuffed veal yields meat so tender it melts in your mouth. Photo courtesy Le Québécois Grain-Fed Veal.
Award-Winning Veal Recipes
Page 3: Osso Bucco-Stuffed Herb-Crusted Veal Chop Over Porcini & White Truffle Risotto With Brunello De Montalcino Sauce
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Osso Bucco-Stuffed Herb-Crusted Veal Chop Over Porcini & White Truffle Risotto With Brunello De Montalcino Sauce
This recipe was developed by Philip Kane, Chef de Cuisine at The Colony Bay Club in Bonita Springs, Florida. Osso bucco is tender, wine-braised veal shanks; the meat is pulled from the bone. When paired with the white truffle risotto, this double-veal meal becomes an especially rich treat, perfect for that extra special occasion or celebration.
Osso Bucco-Stuffed Veal Chop
Ingredients For One 1-Chop Portion
- 1 center cut veal chop
- 1 cross cut veal shank
- One 12x4-inch piece of caul fat
- 2 ounces extra virgin olive oil
- 1 peeled carrot, chopped
- 2 washed celery stalks, chopped
- 1 sweet onion, chopped
- 1 large leak, washed and chopped
- 2 cloves of garlic, peeled
- 1 sprig of rosemary
- 1 large sprig of thyme
- 1 bottle of Brunello de Montalcino
- 1 quart veal stock (or substitute with beef if no veal stock available)
- Extra coarse sea salt and freshly cracked pepper
- Fresh chervil and fresh chives
- In a 10-inch saucepan, heat the olive oil until it smokes. Season the veal shank and place one side of it in the hot oil. When it reaches a rich brown color, turn it over and repeat on the other side. Be careful with your heat, you don’t want to burn the fond (the bits stuck to the bottom of the pan, used to deglaze).
- Next, remove the shank and add the carrot, celery, leak, garlic and onion to the pan and gently sauté until lightly caramelized. Add half of the Brunello and all of the veal stock, put the shank back in the pan, and cover it with a lid or tin foil. Cook until the shank is fork tender all the way through.
- When the shank is done, remove it from the braising liquid and cool it in the fridge. Keep reducing the liquid about 2/3, then strain through a cheese cloth-lined chinoise (a mesh conical sieve).
- When the shank has cooled, shred the meat with your fingers in medium size pieces and place in a mixing bowl. Scoop out the bone marrow and mix it into the shredded veal gently (don’t tear up what you have shredded) and season to taste.
- Next, pick the herbs from their stems and chop them. In a mixing bowl, mix the chopped herbs with extra coarse sea salt and fresh cracked pepper.
- Take the veal chop and scrub the bone with steel wool, removing any connective tissue. Then lightly pound the chop to about 1/2 inch in thickness. Take your shredded veal mixture and place it in the center of the veal chop and roll it up. Then wrap it with the caul fat, keeping the bone in a vertical position (it should go around twice). Then in a hot sauté pan, sear the chop until it is golden brown and the fat is crisp.
- Now crust the chop with your herb mixture and place in a 350°F oven to finish. When the veal comes out, place it on a rack to rest about 5 minutes before slicing. Then take your hot pan and deglaze it with about half of what is left of the Brunello. Reduce by 7/8. Add the reduced braising liquid and reduce until it will coat the back of a spoon.
- Slice and serve over the risotto, keeping the bone attached, and garnish with fresh chervil and fresh chives.
White Truffle Risotto
Ingredients For One Portion
- 1/2 cup arborio rice
- 2 ounces extra virgin olive oil
- 2 cups chicken stock
- 1/2 cup white wine
- 1/4 pound diced Prosciutto di Parma
- 1 garlic clove, peeled and sliced
- 1 shallot, peeled and chopped
- 1 fresh porcini mushroom, sliced
- 1 medium sized white truffle
- 1 teaspoon white truffle oil
- 2 ounces shredded Parmigiano Reggiano
- 1 tablespoon butter
- Sea salt and pepper to taste
- In a sauté pan, render the Prosciutto, and then add the olive oil, garlic, and then the rice. Cook this for about 1 minute, then add the white wine and stir continuously.
- Next, add the porcini and some chicken stock. Continue stirring and adding chicken stock until rice is fully cooked.
- When the rice is cooked, remove it from the heat and add the cheese, butter and truffle oil while stirring. Then, if needed, add salt and pepper to taste.
- Place the risotto in the middle of a large shallow pasta bowl and, with a truffle slicer, slice half of the white truffle over the risotto.
Sangiovese: It’s hard to suggest anything other than Brunello de Montalcino, the great Sangiovese-based red wine from Tuscany, with this dish. Make sure you serve a wine with some age on it; most young Brunellos (3-8 years) will be monstrously tannic. Brunellos can be pricey, so consider Rosso de Montalcino, which is typically more enjoyable in its youth and much more affordable.
Continue to Page 4: Spring Braise en Croûte
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Recipes courtesy Le Québécois Grain-Fed Veal. Additional material
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