Braised Ossobuco with Tarragon Bordelaise
Veal shank is a very affordable cut of veal that is underutilized in my opinion. The key is a long slow cooking process, it will be so tender
it will melt in your mouth.
1 lb. cross cut veal shank
1 cup flour
2 teaspoons Tony Chachere's Creole Seasoning
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 cup chopped onions
2 tablespoons red wine
2 tablespoons tomato paste
1 tablespoon flour
2 one-half cups beef stock
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
one quarter cup red wine
1 tablespoon chopped parsley
2 tablespoons chopped green onion
1. Preheat oven to 350 degrees.
2. Season the veal shank with 1 teaspoon of Tony Chachere's Creole Seasoning. In a separate bowl, add the remaining 1 teaspoon of Tony Chachere's Creole Seasoning to the flour and mix well.
3. Heat 2 tablespoons of olive oil in an oven-proof saucepot. Dredge veal shank through seasoned flour and place in pot. Cook until browned on both sides. Then remove from the pan and set aside.
4. Add garlic, onion, tomato paste and 1 tablespoon of flour. Sauté for 2 minutes. Add beef stock, tarragon, red wine and whip until sauce is formed.
5. Place veal shank back in the pot and cover with lid. Place in oven and bake for 1 hour. Stir twice during cooking process.
6. Remove from the oven and serve with your favorite pasta or rice dish.
Yields 2 servings.
Chef Patrick Mould
Louisiana Culinary Enterprises, Inc
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