Veal Osso Buco with Gremolata and Couscous

Slow Braised Veal Osso Buco finished with tangy lemon gremolata and jeweled couscous
Product: CHEF® Liquid Concentrate Veal

Serves: 10
Ingredients

Veal
½ cup plain flour
salt and pepper
10 portions veal shanks cut
for Osso Buco
¼ cup olive oil
2 red onions, finely diced
4 cloves garlic, finely sliced
2 carrots, finely diced
2 celery stalks, finely diced
1 tsp garam masala
½ tsp smoked paprika
1 tsp cumin seeds
250mL white wine
1.2L Buitoni Sugo al Pomodoro (Coulis)
200mL CHEF Demi Glace Liquid Concentrate
2L hot water
3 tbsp tomato paste
1 tbsp honey

Gremolata
½ cup finely chopped herbs – Italian parsley, rosemary and basil
3 tbsp lemon zest
20g CHEF Black Garlic Paste

Couscous
2½ cups couscous
15mL CHEF Vegetable Liquid Concentrate
2½ cups hot water
¼ cup olive oil
2 coloured peppers, finely diced
2 zucchinis finely diced
1 large red onion, finely diced
1 cup pomegranate seeds
1 bunch mint leaves, roughly torn
Sea salt and cracked pepper

Method

Pre-heat oven to 160°C. Dust veal in combined flour and seasoning. Sear in olive oil, remove from pan and set aside. Add onions, garlic, carrots and celery to pan and sauté until lightly coloured. Add spices and wine and let evaporate off. Add BUITONI Coulis, CHEF Demi Glace Liquid Concentrate combined with water, tomato paste and honey and simmer for a few minutes.

Pour half the veal sauce into large roasting pan and arrange veal on top in a single layer. Pour over remaining veal sauce, cover and cook slowly for at least 4-6 hours until tender. Strain off sauce, if desired, and reduce until thickened. Taste for seasoning.

For the gremolata, combine finely chopped herbs, lemon and CHEF Black Garlic Paste or alternatively blitz in a blender until fine.

For the couscous, heat CHEF Vegetable Liquid Concentrate and water until near boiling. Pour over couscous and cover. Allow to swell for 5 minutes then fluff up with a fork.

Heat olive oil and sauté peppers, zucchini and onion for 2-3 minutes until just tender and brightly coloured. Toss sautéed vegetables with couscous, pomegranate and mint leaves, season well.

Serve Osso Buco on jewel coloured couscous and sprinkle over gremolata.

Chef Tips

Add a little chilli to the gremolata for an extra kick
Change out the couscous for polenta chips or a hearty mash
Use the CHEF Mushroom Concentrate to add extra flavour to the couscous

 

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