Tender Oso Bucco Recipe from Jacques Pépin

Ingredients

• 12 oz Plum Tomatoes (halved, seeds removed)
• 6 oz Red Torpedo Onion (peeled and coarsely sliced)
• 15 g Flat‑Leaf Parsley (chopped, stems included)
• 1 Seedless Orange (zested and sliced thinly)
• 2 Tbsp White Wine Vinegar
• 4 Tbsp Olive Oil (extra‑virgin preferred)
• 0.5 tsp Worcestershire Sauce (Lea & Perrins or similar)
• to taste Freshly Ground Black Pepper
• to taste Salt
• 20 oz Veal Shank (bone‑in) (cut into 2 pieces, about 10 oz each)
• 1 Leek (white and light green parts only, sliced)
• 1 Onion (medium, coarsely chopped)
• 1 Carrot (peeled and diced)
• 1 Celery Stalk (diced)
• 2 cloves Garlic (thinly sliced)
• 1 tsp Herbes de Provence
• 0.5 cup Dry White Wine (e.g., Sauvignon Blanc)
• 0.5 cup Water
• 1 tsp Orange Zest (freshly grated)
• 0.5 tsp Lemon Zest (freshly grated)
• 1 Diced Tomato (small, added near end of braise)
• 1 tsp Potato Starch (diluted in a little cold water before adding)
• 1 cup Short‑Grain Brown Rice (rinsed)
• 1 Tbsp Butter (unsalted, cut into cubes)
• 1 Tbsp Olive Oil (for sautéing rice)
• 1 tsp Thyme Leaves (fresh)
• 1 tsp Saffron Threads (steeped in 2 tbsp warm water)
• 2.5 cup Chicken Stock (hot)
• 3 Tbsp Parmesan Cheese (freshly grated)
• 4 oz Pound Cake (thinly sliced, about ¼‑inch)
• ¼ cup Espresso Coffee (strong, cooled)
• 16 oz Plain Yogurt (full‑fat, to be strained)
• ¼ cup Apricot Preserve
• 2 Tbsp Orange Juice (freshly squeezed)
• 2 Tbsp Nectarine (diced)
• 1 tsp Cognac (optional)
• ½ cup Mixed Berries (fresh or frozen)

Instructions

1. Prepare Red Onion & Orange Salad

   Halve the plum tomatoes, press out the seeds and set aside. Slice the red torpedo onion thinly. Roughly chop the flat‑leaf parsley. Zest the orange, then cut off the top and slice the orange into thin rounds, removing the pith.

   Time: PT10M

2. Make Salad Dressing

   In a small bowl whisk together white wine vinegar, olive oil, Worcestershire sauce, a generous amount of freshly ground black pepper, and a pinch of salt.

   Time: PT5M

3. Assemble Salad

   Combine tomatoes, onion, and parsley in a larger bowl. Toss with the dressing, then gently fold in the orange slices, arranging them around the perimeter for color.

   Time: PT5M

4. Season and Brown Veal Shanks

   Pat the veal shanks dry, season both sides with salt and pepper. Heat a tablespoon of olive oil in a Dutch oven over medium‑high heat and brown each shank for about 10‑12 minutes per side until deep golden.

   Time: PT20M

   Temperature: Medium‑high heat

5. Sauté Aromatics

   Remove the shanks temporarily. Add a little more oil if needed, then add sliced leek, coarsely chopped onion, diced carrot, diced celery, and thinly sliced garlic. Sauté for 5‑6 minutes until softened.

   Time: PT6M

   Temperature: Medium heat

6. Deglaze and Add Herbs

   Sprinkle Herbes de Provence over the vegetables, then pour in the dry white wine, scraping up any browned bits from the bottom. Let the wine reduce by half (about 3 minutes).

   Time: PT5M

   Temperature: Medium heat

7. Start the Braise

   Return the veal shanks to the pot, add the reserved tomato seeds (optional) and half a cup of water. Add a dash of salt. Cover and simmer gently for 1 hour 30 minutes.

   Time: PT1H30M

   Temperature: Low simmer

8. Add Citrus Zest and Fresh Tomato

   After the braise time, stir in the orange zest, lemon zest, and the diced fresh tomato. Cook uncovered for another 5 minutes to meld flavors.

   Time: PT5M

   Temperature: Medium heat

9. Thicken Sauce

   Mix the potato starch with a tablespoon of cold water (or white wine) to form a slurry. Reduce heat, then slowly whisk the slurry into the braising liquid. Cook 2‑3 minutes until the sauce thickens slightly.

   Time: PT5M

   Temperature: Low heat

10. Prepare Saffron Rice

    Rinse the brown rice under cold water. In a saucepan, melt butter with olive oil over medium heat, sauté the chopped onion until translucent (≈3 minutes). Stir in the rice, thyme, and saffron (pre‑steeped in 2 Tbsp warm water). Add hot chicken stock, season with salt, and bring to a boil.

    Time: PT10M

    Temperature: Medium heat

11. Simmer Rice

    Reduce heat to low, cover, and simmer for 30‑35 minutes until the rice is tender and liquid absorbed.

    Time: PT35M

    Temperature: Low simmer

12. Finish Rice

    Remove the lid, fluff the rice with a fork, and stir in the grated Parmesan cheese.

    Time: PT2M

13. Strain Yogurt for Trifle

    Line a fine mesh strainer with cheesecloth (or a coffee filter) and set over a bowl. Pour the plain yogurt into the strainer, cover, and refrigerate overnight to drain whey, yielding a thick yogurt cheese.

    Time: PT12H

    Temperature: Refrigerator

14. Assemble Trifle Layers

    In a glass dish, place a thin slice of pound cake at the bottom. Drizzle with a splash of espresso coffee. Spread a layer of strained yogurt, then scatter fresh berries. Repeat layers, ending with a final pound‑cake slice, a drizzle of coffee, and a few berries on top.

    Time: PT10M

15. Make Apricot Sauce

    In a small saucepan, combine apricot preserve, orange juice, diced nectarine, and optional cognac. Warm over low heat, stirring until smooth and slightly thickened.

    Time: PT5M

    Temperature: Low heat

16. Serve

    Place a mound of saffron rice on a serving platter, nestle the braised veal shanks on top, spoon over extra sauce, garnish with fresh basil leaves if desired. Serve the orange‑onion salad on the side and the apricot‑yogurt trifle with a drizzle of apricot sauce.

    Time: PT5M

Nutrition Facts

Calories

680

Protein

38 g

Carbohydrates

55 g

Fat

30 g

Fiber

6 g