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Kosher Veal Shank Osso Buco

By: Chef Desmond
Prairie Street Prime Resident Chef

The traditional Osso Buco dish gets a twist with flavors from the Middle East in Chef D’s take on this classic. The slowly cooked, exposed marrow of the cross-cut veal shank makes for a velvet-like broth while the curry paste and red wine impart complexity making it sweet, deep, and oh-so desirable.

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS
YOU’LL NEED -

2 Prairie Street Prime Kosher Veal Shank Osso Buco

2 cups all purpose flour

2 tablespoons extra virgin olive oil

1 tablespoon parve butter

1 tablespoon curry paste

3 cloves garlic, whole

1 cup dry Kosher red wine

2 cups beef stock

1 carrot, diced

1 white onion, diced

2 Roma tomatoes, diced

1 tablespoon freshly ground black pepper

1 tablespoon Kosher salt

To Prepare the Kosher Veal Shank Osso Buco. Preheat your oven to 325F.
Using a large piece of butcher twine, tie the veal osso buco to ensure the meat stays attached to the bone during the cooking process. Generously season both sides of your veal shanks with Kosher salt and crushed black pepper. Dredge both sides of your veal shanks in the all purpose flour and set aside.
Heat a heavy bottom stew pot, such as a cast iron dutch oven, over medium heat and add your extra virgin olive oil. Once oil is slick in the pot, sear both sides of your veal osso buco in the pot. Remove the now-seared veal osso buco and set aside.
Reduce the heat on your pot to low. Add your parve butter, carrots, and onions. Stir the vegetables and then mix in your curry paste and whole garlic cloves. Deglaze your pan with Kosher red wine and beef stock. Stir in the tomatoes and season with Kosher salt and crushed black pepper. Nestle the veal osso buco into the soup, cover with a tight fitting lid, and cook in a 325F oven for two hours.
Once cooked, remove the butcher strings and serve in a shallow bowl garnished with cilantro.
Serve and bon appétit!

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