Californian Osso Bucco with Gremolata

  • Print
Recipe Image
Ingredients for 10 portions
  • For the Osso Bucco
  • 500 ml QimiQ Cream Base
  • 10 Veal shank(s), 200 g each
  • 250 g Flour
  • Salt and pepper
  • 150 ml Olive oil
  • 100 g Onion(s), chopped
  • 100 g Celery, diced
  • 100 g Carrot(s), diced
  • Lemon peel
  • 50 g Garlic, chopped
  • Rosemary
  • Sage
  • Thyme
  • 150 g Tomato paste
  • 500 ml Red wine
  • 1000 ml Beef stock
  • For the Gremolata
  • 100 g Pine nuts
  • 200 g Cranberries
  • 100 g Kumquat
  • 100 g Lemon(s), peeled
  • 50 g Basil, chopped
  • 20 g Orange zest
Method
1.
Season the veal and dust with flour. Sear in hot olive oil on all sides until lightly browned. Remove from the pan and put to one side.
2.
Sauté the onion, celery, carrots, lemon zest and garlic in olive oil in a braising pan. Continue to cook at medium heat until lightly brown. Add the tomato paste and cook for a further 10 minutes.
3.
Douse with the white wine and reduce by half. Add the beef stock and veal, cover the pot and place in a hot oven for approx. 2 hours. Remove the lid for the last half hour.
4.
Remove the veal and arrange on plates. Stir the QimiQ Sauce Base into the pot, bring back to the boil and cook for a further 5 minutes.
5.
Strain the sauce through a fine sieve.
6.
For the gremolata, toast the pine nuts in a dry skillet until golden and chop finely.
7.
Fold the kumquats, cranberries, lemon, basil and orange zest into the pine nuts.
8.
Pour the hot sauce over the veal and serve sprinkled with the gremolata.