Osso buco, or ossobuco, literally translates to “bone hole” which refers to the center bone of the cross-cut of shank with the marrow inside. Today Chef Jeff has this Milanese favorite with an Asian flare; how about Saké braised osso buco? This dish meets the cross-roads of the Milanese traditional veal shank and something like the Philippine flavor profile provided in a classic bulalo. Yummy!
8 whole veal shanks
4 cups all purpose flour
1/2 cup five spice powder
2 tablespoons ground white pepper
2 tablespoons Kosher salt
4-5 stalks celery, diced
2 carrots, diced
2 medium onions, diced
4 stalks lemongrass, crushed and sliced thin
2 tablespoons minced ginger
2 tablespoons chopped garlic
1 quart cooking Saké
2 quarts rich veal stock
salt and pepper to taste
Combine the flour and spices together and dredge the osso bucco then shake off excess. Using a mixture of sesame oil and olive oil, saute in a large pan until browned on all sides. Remove from pan and add the vegetables and sauté until lightly browned. Deglaze with the sake and reduce by half. Add the beef stock and bring to a boil. Add the osso buco and cover with lid or foil and bake at 350 for two and half hours. Remove osso buco from pan and pour sauce into separate container to separate the fat from the sauce. Serves 8.
We would serve this dish with wasabi mashed potatoes and braised baby bok choy. Enjoy!