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Osso Bucco Milanese Tartlets

Serves: 32-1oz Hors d' Oeuvres

Ingredients

  • 1 Tbsp. chopped garlic
  • 1 Tbsp. flour
  • 1 Tbsp. vegetable oil
  • 3 oz. onion, minced
  • 5 oz. carrots, minced
  • 2 oz. white wine
  • 4 oz. celery, minced
  • 6 oz. Demi Glace Sauce
  • (1 tsp. beef base in 8 oz. water)
  • 32-1 oz. tart shells
  • Gremolata Topping (recipe follows)
  • 2 oz. tomato sauce
  • 1½ lbs. Veal Shank or Shoulder Chop
  • salt and black pepper
  • 8 oz. Beef Base of your choice
  • Gremolata Topping
  • 2 tsp. Fresh Parsley
  • 1 Tbsp. Fresh Lemon Zest
  • 1 Tbsp. Grated Parmesan Cheese

Instructions

  1. 1 Season veal with salt & pepper. Dust with flour and remove excess.
  2. 2 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.
  3. 3 Add minced onion, carrots & celery. Cook for 2-3 minutes.
  4. 4 Deglaze pan with white wine and reduce volume by half.
  5. 5 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.
  6. 6 Cool mixture and remove all bones & any fat. Break up the veal and combine with the braising sauce.
  7. 7 Fry wontons at 350* until golden brown.
  8. 8 Mix 2 drops of Horseradish Flavor per tablespoon of orange marmalade and use as a dipping sauce.
  9. 9
  10. 10 Gremolata Topping
  11. 11 A coarse chopped combination of fresh parsley, lemon zest & garlic. For this recipe substitute Parmesan cheese for the raw garlic.
  12. 12 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.
  13. 13
  14. 14 To assemble the tartlets
  15. 15 Place 1 oz. of heated veal & sauce mixture in a small pre-baked tart shell. Top with a dash of Gremolota Topping. Serve immediately.
Rated 5 stars from 3 reviews
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