Veal Osso Buco Burger

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Yield:
12 servings

 

Recipe adapted from Chef Bernie Kantak, Cowboy Ciao Restaurant, Scottsdale, AZ


Ingredients:

Cabernet Sauvignon Demi-Glace:

  • 2 cups Cabernet Sauvignon

  • 2 cups Veal demi-glace

  • Water as needed

  • 4 lb Veal shank cross cuts, cut 1-1/2 inches thick (IMPS/NAMP 1357 or 1312)

  • Salt and pepper as needed

  • 3 Tbsp Flour for dredging

  • Vegetable oil as needed

  • 2 cups or 10 oz Chopped onions

  • 2/3 cup or 2-1/2 oz Diced celery

  • 1-1/2 tsp Minced garlic

  • 1/2 cup Dry white wine

  • 1 each Lemon, cut in half

  • 1 each Anchovy filet

  • Water as needed

Gremolata Aïoli:

  • 1 each Egg yolk

  • 2 Tbsp Lemon juice

  • 1-1/2 tsp Minced garlic

  • 1 tsp Freshly grated lemon peel

  • 1/2 tsp Freshly grated lime peel

  • 1 each Anchovy filet, minced

  • 3/4 cup Olive oil

  • 1/4 cup Chopped flat-leaf parsley

  • Salt and pepper as needed

  • Water as needed

Burger:

  • 6 lb Ground beef chuck

  • Salt and pepper as needed

  • 12 each Challah rolls, split

  • 12 each Gruyere cheese, sliced 1/8-inch thick

  • 6 oz Roasted red bell peppers, cut into strips

  • 3 oz Arugula

Instructions:

Cabernet Sauvignon Demi-Glace:

  1. Simmer wine in saucepan until reduced to 1 cup. Add veal demi-glace; reduce to 1-1/2 cups. Set aside.

  2. Season veal shanks with salt and pepper; dredge in flour. Heat oil in large skillet until hot. Add veal shanks; brown evenly. Remove shanks and place in small roasting pan. Set aside.

  3. Heat additional oil in same skillet. Add onions, celery and garlic. Sauté until onions are translucent; deglaze skillet with wine. Add vegetable mixture, lemon, anchovy and Cabernet Sauvignon demi-glace to roasting pan. Add enough water so liquid comes about three-quarter way up shanks; stir to combine liquids. Cover shanks with parchment paper. Braise in 325°F oven 1-1/2 to 2 hours or until shanks are fork-tender.

  4. Remove shanks from pan. Set aside to cool slightly. Remove meat and marrow from bones; set aside. Reserve bones. Strain braising liquid from roasting pan; skim fat from liquid. Simmer strained liquid with reserved bones in medium saucepan until liquid is reduced to about 3/4 cup and is thick and glossy; remove and discard bones.

  5. Meanwhile shred veal; mix in marrow. Combine shredded veal mixture with reduced braising liquid. Season with salt and pepper. Set aside.

Gremolata Aïoli:

  1. Place egg yolk, lemon juice, garlic, lemon peel, lime peel and anchovy in food processor. Cover; process until blended. With motor running, slowly add oil and process until emulsified.

  2. Stir in parsley; season with salt and pepper. Thin with water, if necessary. Set aside and refrigerate.

Burger:

  1. Season ground beef with salt and pepper. Lightly shape 8 oz ground beef around 2 oz (1/4 cup) veal mixture. Repeat to make 12 patties. Refrigerate until ready to grill.

  2. Grill patty to medium doneness. Grill roll, cut sides down, until toasted during last 1 to 2 minutes of cooking time.

  3. Spread 1 to 1-1/2 Tbsp gremolata aioli on bottom of roll; top with burger, 1 slice cheese, 1/2 oz peppers and 1/4 oz arugula. Serve with sweet-sour pickle and hearty potato chips.


Veal Cuts - IMPS / NAMP

Foreshank - 312
Hindshank - 337
Osso Buco - 1312, 1337