Osso Buco Tender Tex Mex Recipes

OSSO BUCO TENDER TEX MEX

Steps:

• Preheat oven to 325 degrees.
• Mix together the flour, salt, pepper, paprika, cumin, oregano.
• Dust all sides of veal shanks.
• Whisk one cup water to remaing seasoned flour, set aside.
• In a hot large oven proof pan (A good choice Le Creuset) heat oil, just enough to cover bottom of pan.
• Brown shank for 4-5 minutes each side over medium high heat.
• Remove and set aside.
• In same pan add oil if needed and saute bell pepper, onions for 4 minutes add poblano, chipotles, and garlic cook for 1 minute.
• Add crushed tomatoes, chipotle sauce.
• Stir in the water with the seasoned flour.
• Add 1/4 cup parsley.
• Place shanks in pan top each with a wedge of lime and some sauce to coat. Saving half the lime for the Gremolata.
• Liquid should come up to the edge of the shanks. If not add addition water, wine or broth.
• Cover and place in oven cooking for 2 hours.
• Gremolata:.
• Mix lime zest, remaining lime juice, garlic, and 1/4 cup parsley/cilantro.
• Plate over polenta, or recipe #218587 to soak up juices and to help calm the yummy heat.

OSSO BUCO

Steps:

• Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
• For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
• In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
• In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
• Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
• Remove and discard bouquet garni from the pot.
• Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.