Osso Bucco Olives Tomato Black Garlic

Osso Bucco w/ Olives, Tomatoes & Black Garlic

Matthew All Recipes, Black Garlic Recipes, FAVORITE WINTER RECIPES, Osso Bucco & Shank Recipes, Veal Recipes Leave a Comment

Veal Osso Bucco with Green Olives, Roasted Tomatoes & Black Garlic

Makes 4 Servings
wine WINE PAIRING
Chinon

Exquisitely tender with bold flavors of veal, olive, tomatoes & black garlic, this simple braise gives you extraordinary results.

Osso Bucco w/ Olives, Tomatoes & Black Garlic
INGREDIENTS
  • 4 pieces Veal Osso Bucco
  • 1 cup Castelvetrano Olives
  • 1 Onion, medium diced
  • 3 stalks Celery, medium diced
  • 3 Carrots, large diced
  • 2 Bay Leaves
  • 6 sprigs of Thyme
  • 1 cup Red Wine
  • 1 bulb Black Garlic
  • 2 cups Chicken Stock/Broth (lowest sodium possible)
  • 1lb Tomatoes, cored & quartered (if small) / cut into eighths (if large)
  • Black Truffle Salt
  • 2 tbsp of Olive Oil

DIRECTIONS

1

Tie tight loops of butcher’s twine around each piece of osso bucco to hold the meat to the bone (this improves your final presentation). Season each piece with salt & pepper, then sear them in an oiled deep stock pot, turning occasionally, until they develop a nice brown crust on all sides.
2

Unwrap the cloves of black garlic from the bulb.
3

Cut the meat off of the olive pits (snack on the pits with the meat still clinging on them!).
4

Preheat your oven to 300°F (convection if possible).
5

Put the tomato pieces on a baking sheet. Drizzle them with the olive oil and sprinkle them with black truffle salt.  Toss to coat.  Move the baking sheet to the oven & roast the tomatoes for an hour.
6

Remove the osso bucco from the skillet, then add the carrots, celery & onion to the residual fat in the pan.
7

Deglaze the pot with the red wine, scraping the bottom to release the fond. Return the osso bucco pieces to the pot along with the olive pieces, bay leaves & thyme.  Add the chicken stock.
8

Bring the liquid to a simmer, put the lid on the pot & reduce the heat to low. Braise until the meat is fork tender (about 2 hours)
9

Add the roasted tomatoes & any collected juices to the braising liquid. Remove the osso bucco and simmer the braising liquid until it reaches a sauce thickness.
10

Serve the osso bucco with the braising liquid sauce and vegetables.

Browse More:
Veal Recipes
Black Garlic Recipes
Osso Bucco & Shank Recipes