Osso Bucco Milanese Tartlets

Ingredients

Gremolata Topping (recipe follows)
32-1 oz. tart shells
(1 tsp. beef base in 8 oz. water)
6 oz. Demi Glace Sauce
4 oz. celery, minced
2 oz. white wine
5 oz. carrots, minced
3 oz. onion, minced
1 Tbsp. vegetable oil
1 Tbsp. flour
1 Tbsp. Garlic in Oil
2 oz. tomato sauce
1½ lbs. Veal Shank or Shoulder Chop
salt & black pepper
8 oz. Beef Base of your choice

Instructions

(yields 32-1 oz. Hors d’ Oeuvres)

Season veal with salt & pepper. Dust with flour and remove excess. Heat vegetable oil in a sauté pan and brown veal. Remove browned veal and add Garlic in Oil. Sauté until garlic is a golden brown. Add minced onion, carrots & celery. Cook for 2-3 minutes. Deglaze pan with white wine and reduce volume by half. Add veal, Demi Glace Sauce Mix, Beef Bases (choose one) & tomato sauce. Bring to a boil, cover and braise covered in a 350° oven until veal is fork tender. Cool mixture and remove all bones & any fat. Break up the veal and combine with the braising sauce.

Gremolata Topping
A coarse chopped combination of fresh parsley, lemon zest & garlic. For this recipe substitute Parmesan cheese for the raw garlic.
2 tsp. Fresh Parsley
1 Tbsp. Fresh Lemon Zest
1 Tbsp. Grated Parmesan Cheese

Wash & dry the parsley and top with zested lemon peel. Mince both together. Mix in grated Parmesan cheese. Gremolata can be stored up to 3 days, refrigerated.

To assemble the tartlets
Place 1 oz. of heated veal & sauce mixture in a small pre-baked tart shell. Top with a dash of Gremolota Topping. Serve immediately.