Ossobuco Croquette
European Veal Shank, Veal Jus, Tonnato Sauce, Pickled Caper Leaves, and Bonito Flakes
Chef Silvia Barban of LaRina Pastificio & Vino | Brooklyn
Yield: 4 to 6 servings
Adapted by StarChefs | October 2019
INGREDIENTS:
Croquette:
2 marrow bones, split lengthwise
1 cup Corto 51-49 blended oil
1 small celery root, brunoised, scraps reserved
1 red onion, brunoised, scraps reserved
Salt
5 European veal shanks
1 cup dry white wine
2 tablespoons tomato paste
1 bunch rosemary
1 bunch thyme
2 pods star anise
Veal jus
4 cups flour
4 eggs, beaten
1 quart focaccia breadcrumbs
Tonnato Sauce:
⅓ cup yolks
1 tablespoon capers
1 cup Corto Truly 100% olive oil
¼ cup lemon juice
Finely chopped parsley
2 tablespoons colatura di alici
1 cup Italian tuna in olive oil, drained
Vegetable stock
To Assemble and Serve:
Corto La Padella oil for frying
Pickled caper leaves
Bonito flakes
METHOD:
For the Croquette:
Heat oven to 325ºF. Roast marrow bones 10 minutes. Scoop and set aside marrow in a hotel pan; discard bones. In a large saucepan over medium flame, heat oil and add celeriac and onion. Season with salt and pepper. Sauté until cooked through but still toothsome. Remove from pan with a slotted spoon and set cooked celeriac and onion in pan with marrow. Season veal shanks aggressively with salt and pepper. Sear on all sides and transfer to a hotel pan. To the pan, add wine, tomato paste, rosemary, thyme, star anise, veal jus, and reserved vegetable scraps. Add enough water to cover shanks halfway and cook in oven 40 minutes, basting and adding water as necessary. Flip shanks, cover, and braise 1 hour, until meat is tender. Coarsely chop meat and place in pan with marrow and sautéd vegetables; combine. Cover with plastic wrap and refrigerate overnight Through a chinois, strain braising liquid into a storage container and refrigerate; discard solids. Form veal mixture into Croquettes, moistening mixture with braising liquid as needed. Set up a three-part breading station with flour, eggs, and breadcrumbs. Double coat croquettes.
For the Tonnato Sauce:
In a Vitamix blender, blend yolks and capers 10 seconds. With blending, stream in oil followed by lemon juice, parsley, and colatura. When combined, add tuna and purée. If sauce breaks, re-emulsify with stock.
To Assemble and Serve:
In a deep fryer, heat oil to 330ºF. Fry Croquettes until golden and crisp. On a serving plate, arrange croquettes. Top with a spoonful of Tonnato Sauce. Garnish with caper leaves and bonito.
