BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 18 2010

Vancouver Games - Veal Ossu Bucco

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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 toasted pinenuts
4oz yellow foot mushrooms
1 tbls roasted garlic
1/2 tbls sage leaves
1 tbls fine diced onion
1oz fine diced fennel
8oz of veal jus
6 pieces of grilled asparagus
season to taste

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 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.