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1
FOR OSSO BUCO
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Cut the vegetables into large mirepoix, which are A 1/2 inch pieces.
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3
Place the osso bucco into a deep baking dish and cover with the mirepoix vegetables, bay leaf, garlic, herbs and peppercorns.
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4
Cover with the red wine and place in the refrigerator for 12 hours.
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5
Preheat the oven to 250A degrees -300A degrees F. Remove the osso bucco from the red wine and pat them dry with a paper towel.
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6
Pour the wine through a strainer and reserve the vegetables.
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7
Place the wine into a pan and reduce by half.
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8
Season the osso bucco generously with salt and pepper.
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9
Place a skillet over medium-high heat.
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When the pan is hot, add the grapeseed oil and sear the osso bucco on all sides.
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Be very careful not to burn them because the color it is difficult to distinguish because of the red wine.
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Place the seared osso bucco into a roasting pan and cover with the mirepoix vegetable dice and aromatics.
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Then pour the reduced red wine on top.
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Cover with the veal stock and place the roasting pan in the oven.
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Cook for 2 to 3 hours until tender at no more than a simmer.
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16
If the osso bucco are allowed to boil, they will be tough, no matter how long they are cooked!
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At this point they may be cooled and stored in their liquid for up to 3 days, then gently re-heated when ready to serve.
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FAROTTO
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In a high-sided heavy pan over medium heat, sautA onions and garlic in A 1/2 cup of olive oil until soft.
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Add farro and stir to coat with oil.
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Add wine and cook until evaporated.
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Begin ladling in hot broth, stirring frequently.
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Let farro absorb the broth before adding the next ladle of broth.
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Continue cooking for approximately 20 mins until grains are soft yet chewy inside.
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Remove farroto off the heat.
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Stir in butter, parsley, and remainder of olive oil.
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27
SALSA SECA
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28
Place dried plums in a sauce pan and cover with Madeira.
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Put on very low heat for 30 mins to reconstitute plums and reduce Madeira to syrup.
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30
Strain plums from Madeira, reserving syrup.
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Chop plums.
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Place in a mixing bowl.
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Add walnuts, Madeira syrup, vinegar, olive oil, adjusting with salt and pepper.
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Mix in chopped parsley just before serving.
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35
TO SERVE
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36
When ready to serve, make the accompanying recipe for the farroto.
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37
Re-heat the osso bucco and remove them from the cooking liquid, discard the vegetables.
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Place the cooking liquid into a pan and reduce slightly.
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39
Place a generous spoonful of the farroto down in a bowl and place a osso bucco on top.
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40
Cover with the reduced sauce and top each osso bucco with a hefty amount of the salsa seca.
