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Osso Bucco Milanese Tartlets

Osso Bucco Milanese Tartlets Serves: 32-1oz Hors d' Oeuvres

Ingredients

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

Instructions

  1. 1 Season veal with salt and pepper. Dust with flour and remove excess.
  2. 2 Heat vegetable oil in a sauté pan and brown veal.
  3. 3 Remove browned veal and add chopped garlic.
  4. 4 Sauté until garlic is a golden brown.
  5. 5 Add minced onion, carrots and celery. Cook for 2-3 minutes.
  6. 6 Deglaze pan with white wine and reduce volume by half.
  7. 7 Add veal, RC Demi Glace, RC Beef Base and tomato sauce.
  8. 8 Bring to a boil, cover and braise covered in a 350° oven until veal is fork tender.
  9. 9 Cool mixture and remove all bones and any fat.
  10. 10 Break up the veal and combine with the braising sauce.
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