For an innovative twist on Surf & Turf, combine veal osso bucco with tuna sashimi.
Award-Winning Veal Recipes
Page 5: Braised Veal Osso Bucco & Sashimi Tuna Roll With Celery Root-Horseradish Mash, Pignoli Nut-Chive Gremolata & Bone Marrow-Balsamic Reduction
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Braised Veal Osso Bucco & Sashimi Tuna Roll With Celery Root-Horseradish Mash, Pignoli Nut-Chive Gremolata & Bone Marrow-Balsamic Reduction
This dish enrobes tender veal osso bucco in tuna sashimi for a sophisticated and contemporary take on Surf & Turf. The recipe was created by Dino Jagtiani, Chef and Owner of Temptation Bar & Restaurant and Dare To Be Rare Steakhouse, in Cupecoy, St. Maarten.
Ingredients For One Portion
- 1 each veal shank (3 inches)
- As needed, kosher salt and white pepper
- As needed, flour (for dredging)
- As needed, olive oil and butter
- 1 onion, thinly sliced
- 1 cup Port wine
- 1 cup red wine
- 2 cups veal demi-glace
- As needed, fresh thyme, bay leaf
- 1 celery root, coarsely diced
- 1 Idaho potato, coarsely diced
- 1/4 cup sour cream
- 1/2 teaspoon prepared horseradish
- 8 ounces fresh sashimi-quality tuna loin (as large as possible)
- As needed, extra virgin olive oil
- As needed, pink peppercorns and sea salt
- 1/2 cup mirepoix (chopped onions, carrots, and celery)
- 1/4 cup shallots, finely chopped
- 1 teaspoon honey
- 2 ounces balsamic vinegar
- 1/2 orange, zested
- 1/4 bunch fresh chives, minced
- 1/4 cup pignoli nuts, toasted
Braised Veal Shank
- Remove as much bone marrow from inside the bone as possible, and set aside.
- Season veal shank with salt and pepper, and dredge in flour. Sear on all sides in hot olive oil.
- Remove from pan, add butter and sliced onions, and allow to caramelize (as if making onion soup). When onions are nicely browned, deglaze with port and red wine. Add the seared veal shank, and cover with demi-glace. Add a bay leaf and few sprigs of fresh thyme. Braise on low fire, covered, for 3 hours. Allow the veal shank to cool in the braising liquid until ready to use.
Celery Root Mash
- Combine celery root and potatoes in cold salted water. Cook until fork tender.
- Strain and pass through food mill (same procedure as mashed potatoes). Add sour cream and horseradish, season with salt and pepper, and set aside.
- Thinly slice tuna loin into perfect rectangular slices of 4×6-inches. (Tip: use a 4×6 index card as a guide.) Save trimmings for another use.
- Brush both sides with extra virgin olive oil, and season with sea salt and pink peppercorns. Layer between sheets of parchment paper. Keep chilled until ready to use.
Osso Bucco Filling
- Sauté and brunoise the mirepoix.
- Remove veal shank from the cooking liquid. Pull meat off the bone. Using a fork, shred as thinly as possible.
- Add a bit of braising liquid to moisten the meat, add the mirepoix. Season with salt and pepper and set aside.
- Combine chives, pignoli nuts, orange zest, pink peppercorns and sea salt. Set aside.
- Reduce braising liquid to 1 cup, and strain.
- Melt the bone marrow in a sauté pan like butter, and sauté the shallots.
- Deglaze with honey and balsamic vinegar, and add this to the sauce.
- Use approximately 2 tablespoons of osso bucco filling per roll, using tuna slices as wrappers. Roll using similar technique for rolling sushi rolls. Slice each roll into 2.
- On a rectangular appetizer plate, make a quenelle-style dollop of the celery root purée in the center. Lay the roll over it in a crisscross manner. Top with gremolata, and spoon reduction sauce around in an oval shape.
Pinot Noir: This is a tough one! Some rich fruit is needed to handle the osso bucco, but we don’t want to kill the sashimi with tannins. Pinot’s earthiness, combined with that rich fruit, should keep the celery root and horseradish at bay.
Continue to Page 6: Veal Scallopini Salad
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Recipes courtesy Le Québécois Grain-Fed Veal. Additional material © Copyright 2005-
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