A long slow braise yields a delicious final product. Tender and delicious. Do not worry about the amount of wine. It will slowly reduce and produce a luxurious sauce that can be reduced down even further into an amazing finishing sauce.
Braised Veal Osso Buco Batch of 12
- 12 piece(s) Precut Veal Osso Bucco 4in. thickness
- 2 whole Onions diced
- 1 stalk(s) Celery rough slice
- 4 whole Carrots peeled and sliced
- 12 cloves Garlic rough chop
- 4 cloves Garlic minced
- ½ gallon Demi Glace reduced beef stock
- 1 bottle Burgundy Red Wine
- 1 to taste Salt & Pepper
- 3 tbsp(s) Montreal Seasoning
- 4 tbsp(s) Butter
- Cut 12 pieces of twine in 16" pieces.
- Tie each piece of veal horizontally till all 12 are done.
- Season with salt, pepper, and Montreal seasoning rub with minced garlic on all sides of the meat.
- Let the seasonings absorb into the meat for 10 minutes.
- In the meantime, place Rondo pot and heat for 10 minutes till its hot, to sear each piece of veal.
- Take each portion, place face down to sear front, back then all the sides.
- This will sear in the juices in the veal and give it a nice crispy caramelized outside. (Maillard reaction)
- After all the pieces have been seared place carrots, celery, onions and garlic on top of veal.
- Then add 1 bottle of Burgundy Wine (nothing too fancy) to deglaze the pan with all the ingredients in the pot cook for 5-8 minutes till wine alcohol cooks off.
- Add the demi glace or beef stock to pot bringing to boil, then turn off the flame.
- Place the parchment paper over the top of the ingredients with 2 plates to weigh down ingredients in the pot.
- Preheat your oven to 350° F (176° C) and place pot into the oven for 1:30 – 2 hours depending on size of veal cuts.
- Remove the plates and parchment paper take out the veal and place in side pan.
- Strain the left over juices into the sauce pot and reduce for ½ hr. adding 4 tbsp(s) butter to create the sauce rich and delicious.