Osso Buco with Port, Shallots,
Carrots and Orange
Plume De Veau
½ cup extra-virgin olive oil
4 Plume De Veau* veal
osso buco (shanks)
(about 4 pounds)
Salt and black pepper
Flour, for dredging
8 whole shallots, peeled
1 garlic clove, peeled
1 cup baby carrots
2 celery stalks, cut in pieces
¼ cup tomato paste
1 bay leaf, 1 sprig fresh
thyme, 1 sprig fresh
rosemary, 2 leaves
fresh basil
1 cup port wine
½ cup red wine
2 cups hot veal stock
(chicken stock can
be substituted)
In a saucepot, heat oil over medium heat. Season
veal with salt and pepper to taste and dredge in
;our. Add to the pan and lightly brown on all sides.
Remove from the pan.
Add shallots, garlic, carrots and celery to the pan,
then add salt and pepper to lightly season. Sauté
until lightly browned. Add tomato paste and herbs;
sauté for 1 minute. Add port and red wine; cook until
reduced by half. Add veal stock; bring to a simmer.
Return the veal to the pot and cook, covered, over
very low heat until the meat starts to fall away from
the bone, about 2-3 hours. Remove the meat and
vegetables from the pot. Cover and keep warm.
Place the pot over medium heat and cook until the
liquids are reduced by half. Adjust the seasoning.
Serve the veal with sauce, vegetables and orange
zest. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
1 teaspoon ;nely
grated orange zest
Veal Cutlets with Applewood Bacon,
Napa Cabbage and White Grapes
Plume De Veau
2 ounces applewood-smoked bacon, chopped
6 tablespoons unsalted
butter, divided
1 tablespoon
chopped shallots
2 cups shredded
Napa cabbage
¼ cup white wine –
Sauvignon Blanc
or Pinot Grigio
¼ cup veal or chicken stock
Salt and pepper
¼ cup halved white grapes
4 Plume De Veau* veal
cutlets, pounded lightly
In a large sauté pan, cook bacon over medium heat
until light brown. Remove the bacon from the pan
and pour o; the grease.
Add 1 tablespoon butter to the pan. Add shallots
and sauté for 1 minute. Add cabbage and sauté
until wilted.
Add wine and stock; cook until reduced by half.
Return the bacon to the pan. Season to taste with salt
and pepper. Remove from the pan and keep warm.
Heat 1 tablespoon butter in the pan. Add grapes and
sauté until hot. Remove from the pan and keep warm.
Season cutlets with salt and pepper to taste. Place
the pan over very high heat. Add 2 tablespoons
butter and heat until light brown. Add 2 cutlets
and sauté for ½ minute on each side. Remove to
a plate. Add 2 tablespoons butter and cook the
remaining cutlets.
To serve, spoon the cabbage onto dinner plates and
top with the veal cutlets and grapes. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
Entrées 159
