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Veal Ossu Bucco
Used with permission from Executive Chef Ryan Gauthier Italian Kitchen located in Vancouver, B.C.
Veal Ossu Bucco
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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1 12-14oz veal shank
1/2 cup mirepoix (carrot, celery, onion, garlic)
1/2 cup soaked and cooked cannellini beans
1oz ladle of toasted pinenuts
4oz yellow foot mushrooms
1 tblspoon roasted garlic
1/2 tblspoon sage leaves
1 tblspoon fine diced onion
1oz fine diced fennel
8oz ladle of veal jus
1oz ladle of Madeira
6 pieces of grilled asparagus
season to taste
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Instructions:
- Season veal shank and sear in a hot pan with grape seed oil until golden brown
- Transfer veal shank into a pan that can go into the oven and add enough veal stock to cover veal shank as well as 1 cup of red wine, 1/2 cup of mirepoix, and 5 sprigs of thyme
- Cover pan with foil and cook in a pre heated oven at 325 degrees until finished. 2-4 hours
- Saute onion, garlic, fennel, mushrooms, and cannellini beans. Add Madeira, veal jus, sage, and pine nuts
- Finish with a teaspoon of butter and season. Season and oil asparagus. Grill asparagus
- Place ragu in bowl with asparagus on top and drape the veal shank on top with the jus.
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