Original Sicilian Pizza Company Ossobuco

Name: Original Sicilian Pizza Company Ossobuco
Prep time: 25 min
Cook time: 60 h
Total time: 60 h 25 min
Yield: 4 serving(s)
Ingredients: 2 lbs bacon (chopped); 8 lbs onions (diced large); 2 lbs carrots (peeled and sliced 1/2-inch); 8 garlic cloves (peeled and minced); 2 cups tomato paste; 1/4 cup flour; 2 gallons dry red wine; 2 gallons chicken stock; 2 gallons veal stock; 2 cups brandy; 1/3 cup cornstarch; 1/2 lb unsalted butter; 8 tablespoons vegetable oil; 32 veal shanks (3-inch thick)

Submitted by Chef Otaktay

"This came from a old restaurant from the 70s-80s, but since the owner sold the company and the final one closed late 1990s:("

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Ready In:: 60hrs 25mins
Ingredients:: 14
Serves:: 4

ingredients

2 lbs bacon (chopped)
8 lbs onions (diced large)
2 lbs carrots (peeled and sliced 1/2-inch)
8 garlic cloves (peeled and minced)
2 cups tomato paste
¹⁄₄ cup flour
2 gallons dry red wine
2 gallons chicken stock
2 gallons veal stock
2 cups brandy
¹⁄₃ cup cornstarch
¹⁄₂ lb unsalted butter
8 tablespoons vegetable oil
32 veal shanks (3-inch thick)

directions

Cook the bacon until crisp, remove and drain.
Sauté the onions, carrots and garlic in the bacon fat until browned, about 10 minutes.
Add the tomato paste and cook over low heat, stirring occasionally, for 5 minutes.
Stir in the flour and cook over low heat stirring constantly for 5 minutes.
Add the wine, and cook over low heat for 30 minutes, or until reduced by half, stirring constantly near the end of the cooking time.
Add the chicken and veal stock and simmer for 45 minutes.
Remove from the heat and strain through a china cap (fine meshed sieve).
Mix the brandy and the cornstarch together thoroughly.
Add to the sauce stirring until the sauce is thickened and smooth. Stir in the butter.
Preheat the oven to 375°F.
Season the veal shanks with salt, pepper and oil.
Bake for 15-20 minutes or until lightly browned.
Place into large roasting pans and pour over sauce and cook partially covered, at 250°F for 2-3 hours or until fork tender.
Remove from heat and refrigerate.
Store for up to 2 days.
Reheat at 350°F in sauce till hot.

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RECIPE SUBMITTED BY

Chef Otaktay

I am Oglala Sioux I am 5'4 123lbs I been cooking since I was a kid with my mother and grand mother...My name Otaktay is sioux it means (one who kills many) I would love to share my recipes with you:) have a great day:)

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