Osso Bucco Milanese Tartlets
Elegantly braised veal shredded and served in crisp tart shells with aromatic mirepoix, RC Demi Glace, and fresh gremolata.
Yield / Servings
32 - 1 oz. Hors d'Oeuvres
Category
Appetizers
Ingredients
13 Components
Veal Shank or Shoulder Chop
1½ lbs.
All-Purpose Flour
1 Tbsp.
Vegetable Oil
1 Tbsp.
Chopped Garlic
1 Tbsp.
Onion Minced
3 oz.
Carrots Minced
5 oz.
Celery Minced
4 oz.
White Wine
2 oz.
RC Demi Glace Mix
Prepared
6 oz.
RC Beef Base
Prepared (1 tsp. base in 8 oz. water)
8 oz.
Tomato Sauce
2 oz.
Tart Shells 1 oz. size
32 each
Salt, Black Pepper & Gremolata Topping
To Taste
Preparation Steps
1
Brown Veal
Season veal with salt and pepper. Dust lightly with flour, shaking off excess. Heat vegetable oil in a sauté pan and brown veal on all sides.
2
Sauté Aromatics & Deglaze
Remove browned veal and add chopped garlic; sauté until golden. Add minced onion, carrots, and celery; cook 2-3 minutes. Deglaze pan with white wine and reduce volume by half.
3
Simmer & Oven Braise
Return veal to pan and add prepared RC Demi Glace Mix, prepared RC Beef Base, and tomato sauce. Bring to a boil, cover, and braise covered in a 350°F oven until veal is fork tender.
4
Shred & Assemble
Cool mixture slightly; remove all bones and excess fat. Shred veal and combine with remaining braising sauce. Spoon into 32 tart shells and garnish with Gremolata topping before serving.
Flavor Foundations
Using RC Demi Glace Mix and RC Beef Base provides an authentic, hours-long braised rich stock flavor in a fraction of the preparation time.