Cervena Osso Bucco, Farroto and Dried Plum Salsa Seca

Serves 6

 Metric  Imperial 

Chef Robbie Lewis, Jardiniere, San Francisco

For the Osso Bucco

Cut the leeks, white onion, carrot and celery into mirepoix, a ½ inch size dice.  Place the osso bucco into a deep baking dish and cover with the mirepoix vegetables, bay leaf, garlic, herbs and peppercorns. Cover with the red wine and place in the refrigerator for 12 hours.

Preheat the oven to 120 C.

Remove the osso bucco from the red wine and pat them dry with a paper towel. Pour the wine through a strainer and reserve the vegetables. Place the wine into a pan and reduce by half.

Season the osso bucco generously with salt and pepper. Place a skillet over medium-high heat. When the pan is hot, add the grapeseed oil and sear the osso bucco on all sides. Be very careful not to burn them – the osso bucco will appear dark because it has absorbed the red wine color.

Place the seared osso bucco into a roasting pan and add the reserved vegetables, the thyme and sage.  Pour the reduced red wine on top. Cover with veal or chicken stock and place the roasting pan in the oven. Cook at a low simmer until tender, about 2 – 3 hours. If the osso bucco are allowed to boil, they will be tough, no matter how long they are cooked!  At this point they may be cooled and stored in their liquid for up to 3 days, then gently re-heated when ready to serve.

Cut the leeks, white onion, carrot and celery into mirepoix, a ½ inch size dice.  Place the osso bucco into a deep baking dish and cover with the mirepoix vegetables, bay leaf, garlic, herbs and peppercorns. Cover with the red wine and place in the refrigerator for 12 hours.

Preheat the oven to 250-300 F.

Remove the osso bucco from the red wine and pat them dry with a paper towel. Pour the wine through a strainer and reserve the vegetables. Place the wine into a pan and reduce by half.

Season the osso bucco generously with salt and pepper. Place a skillet over medium-high heat. When the pan is hot, add the grapeseed oil and sear the osso bucco on all sides. Be very careful not to burn them – the osso bucco will appear dark because it has absorbed the red wine color.

Place the seared osso bucco into a roasting pan and add the reserved vegetables, the thyme and sage.  Pour the reduced red wine on top. Cover with veal or chicken stock and place the roasting pan in the oven. Cook at a low simmer until tender, about 2 – 3 hours. If the osso bucco are allowed to boil, they will be tough, no matter how long they are cooked!  At this point they may be cooled and stored in their liquid for up to 3 days, then gently re-heated when ready to serve.

For the Farroto

In a high-sided, heavy pan over medium heat, sauté onions and garlic in ½ cup of olive oil until soft.   Add farro and stir to coat with oil.  Add wine and cook until evaporated.  Begin ladling in hot broth, stirring frequently.  Let farro absorb the broth before adding the next ladle of broth. Continue cooking for approximately 20 minutes until grains are soft yet chewy inside. Remove farroto from the heat.  Stir in butter, parsley, and remainder of olive oil. 

In a high-sided, heavy pan over medium heat, sauté onions and garlic in ½ cup of olive oil until soft.   Add farro and stir to coat with oil.  Add wine and cook until evaporated.  Begin ladling in hot broth, stirring frequently.  Let farro absorb the broth before adding the next ladle of broth. Continue cooking for approximately 20 minutes until grains are soft yet chewy inside. Remove farroto from the heat.  Stir in butter, parsley, and remainder of olive oil. 

For the Dried Plum Salsa Seca

Place dried plums in a sauce pan and cover with Madeira.  Gently simmer on very low heat for 30 minutes to reconstitute plums and reduce Madeira to syrup.  Strain plums from Madeira, reserving syrup.  Chop plums. Place in a mixing bowl.  Add walnuts, Madeira syrup, vinegar and olive oil.  Adjust seasoning with salt and pepper.  Mix in chopped parsley just before serving. 

Place dried plums in a sauce pan and cover with Madeira.  Gently simmer on very low heat for 30 minutes to reconstitute plums and reduce Madeira to syrup.  Strain plums from Madeira, reserving syrup.  Chop plums. Place in a mixing bowl.  Add walnuts, Madeira syrup, vinegar and olive oil.  Adjust seasoning with salt and pepper.  Mix in chopped parsley just before serving. 

To Serve

When ready to serve, re-heat the osso bucco and remove them from the cooking liquid, discarding the vegetables. Place the cooking liquid into a pan and reduce slightly.  On one side of the plate, place a small mound of the farrotto and top with the Cervena osso bucco.  On the other side, place two quenelles of the plum salsa seca.  Drizzle the reduced sauce around the meat.  Garnish with a whole plum and sautéed mushrooms, if desired.

Alternately, to serve in a bowl:  Place a generous spoonful of the farroto in a bowl and place a osso bucco on top. Cover with the reduced sauce and top each osso bucco with a hefty amount of the salsa seca.

When ready to serve, re-heat the osso bucco and remove them from the cooking liquid, discarding the vegetables. Place the cooking liquid into a pan and reduce slightly.  On one side of the plate, place a small mound of the farrotto and top with the Cervena osso bucco.  On the other side, place two quenelles of the plum salsa seca.  Drizzle the reduced sauce around the meat.  Garnish with a whole plum and sautéed mushrooms, if desired.

Alternately, to serve in a bowl:  Place a generous spoonful of the farroto in a bowl and place a osso bucco on top. Cover with the reduced sauce and top each osso bucco with a hefty amount of the salsa seca.

Photo ©  2006 frankie frankeny, frankenyimages.com

Photo ©  2006 frankie frankeny, frankenyimages.com

Cervena Osso Bucco, Farroto and Dried Plum Salsa Seca

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For the Osso Bucco

6 Cerveva Venison Osso Bucco, wrapped in thinly sliced smoked bacon

1 Leek

1 White Onion

1 Carrot

½ Bunch of Celery

1 Bay Leaf

1 Bulb of Garlic, skin removed, cloves separated

1 Bunch each of Thyme and Sage

½ teaspoon Black Peppercorns

6 cups Red Wine

3 Tablespoons butter, divided

Salt and Pepper

Grapeseed Oil

4 cups Veal or Chicken Stock

6 Cerveva Venison Osso Bucco, wrapped in thinly sliced smoked bacon

1 Leek

1 White Onion

1 Carrot

½ Bunch of Celery

1 Bay Leaf

1 Bulb of Garlic, skin removed, cloves separated

1 Bunch each of Thyme and Sage

½ teaspoon Black Peppercorns

6 cups Red Wine

3 Tablespoons butter, divided

Salt and Pepper

Grapeseed Oil

4 cups Veal or Chicken Stock

For the Farroto:

¾ cup extra virgin olive oil

2/3 cup Chopped Onion

2 ½ cup Farro

¾ cup White Wine

6 cups Vegetable Broth

2 Chopped Cloves of Garlic

3 Tablespoons Chopped Italian Parsley

2 Tablespoons Unsalted Butter

For the Dried Plum Salsa Seca:

1 cup Pitted Dried Plums (prunes)

2 cups Madeira

½ cup Toasted Chopped Walnuts

2 teaspoons Red Wine Vinegar

2 teaspoons Extra Virgin Olive Oil

Salt and pepper to taste

1 Tablespoon Chopped Parsley

¾ cup extra virgin olive oil

2/3 cup Chopped Onion

2 ½ cup Farro

¾ cup White Wine

6 cups Vegetable Broth

2 Chopped Cloves of Garlic

3 Tablespoons Chopped Italian Parsley

2 Tablespoons Unsalted Butter

For the Dried Plum Salsa Seca:

1 cup Pitted Dried Plums (prunes)

2 cups Madeira

½ cup Toasted Chopped Walnuts

2 teaspoons Red Wine Vinegar

2 teaspoons Extra Virgin Olive Oil

Salt and pepper to taste

1 Tablespoon Chopped Parsley