Californian Osso Bucco with Gremolata
Braised veal shanks in a rich QimiQ Sauce Base and red wine sauce, finished with a fruity Californian-style gremolata of pine nuts, cranberries, kumquat and citrus. Ingredients for 10 portions.
Ingredients
| 500 ml | QimiQ Sauce Base |
| 10 | Veal shanks, 200 g each |
| 250 g | Flour |
| — | Salt and pepper |
| 150 ml | Olive oil |
| 100 g | Onion, chopped |
| 100 g | Celery, diced |
| 100 g | Carrot, diced |
| — | Lemon peel |
| 50 g | Garlic, chopped |
| — | Rosemary |
| — | Sage |
| — | Thyme |
| 150 g | Tomato paste |
| 500 ml | Red wine |
| 1000 ml | Beef stock |
| 100 g | Pine nuts |
| 200 g | Cranberries |
| 100 g | Kumquat |
| 100 g | Lemon, peeled |
| 50 g | Basil, chopped |
| 20 g | Orange zest |
Instructions
- 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.
- 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.
- Douse with the red 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.
- 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.
- Strain the sauce through a fine sieve.
- For the gremolata, toast the pine nuts in a dry skillet until golden and chop finely.
- Fold the kumquats, cranberries, lemon, basil and orange zest into the pine nuts.
- Pour the hot sauce over the veal and serve sprinkled with the gremolata.