Braised Veal Osso Bucco with Preserved Lemon, Figs & Brown Butter Parsnip Puree
Makes 6 Servings
While it’s perhaps most traditional to braise veal osso bucco in a tomato and/or dark veal stock sauce, this version brightens and sweetens beef stock with white wine, figs, chilies and diced preserved lemon for zing.
- 6 Pieces (approx. 5lbs) Grain-fed Veal Osso Bucco (Foreshank or Hindshank)
- Braising Liquid:
- 1 Onion, Medium Diced
- 2 Carrots, Medium Diced
- 3 Stalks of Celery, Medium Diced
- 2 Bay Leaves
- ¼ cup Preserved Lemon rinds, cut into small triangles
- 1 Dried Aji Amarillo Chile
- 1 Dried Guajillo Chile
- 1/2 pint Green Figs
- 1/2 pint Purple Figs
- 6 cups Beef Stock or Broth (lowest sodium possible)
- 3 cups White Wine
- Parsnip Puree:
- 4 Parsnips, Peeled
- 2 Sticks Unsalted Butter
- 2 tbsp Salt
- 2 quarts Water
- Lemon Zest
Halve half the figs (half each of the green and purple), and quarter the rest.
Optional: To keep the osso bucco in whole disks after the braise, encircle the meat with a loop of butcher’s twine, pull it taught & tie. Repeat with the other pieces.
Get an oiled skillet (or skillets) very hot. Season the osso bucco heavily with salt & pepper. Sear all the pieces on all sides (10 minutes per side).Take care not to crowd the pan, you need it to stay hot to get a good sear, so work in batches if you need to.
Remove the osso bucco from the pan, then add the carrot, onion, and celery. Season with salt & pepper. Saute until the vegetables have browned.
When the vegetables are browned, move them to the sides of the pan in order to make a well in the middle. Add the chilies to the well and toast them on both sides until they lightly darken and puff up.
Move the osso bucco to a deep pot along with the vegetable & chile mixture, the bay leaves, the quartered figs, and the preserved lemon.
Deglaze the saute pan with white wine & add the wine to the stock pot.
Braise the osso bucco until the meat is fork tender (approx. 2 hours).
- Make the Parsnip Puree:
Boil the parsnips in heavily salted water until tender.
Blend the drained parsnips together with ½ cup of the simmering water.
Melt the unsalted butter in a wide skillet over medium-high heat. Continue to cook until you see brown flecks at the bottom. Remove it from the heat.
Continue to blend the parsnip puree with a half cup of the browned butter.
Sear the halved figs in an oiled saute pan, cut side down, until the cut side is well caramelized.
Flip the figs and remove the pan from the heat. Let them sit until they puff up, then remove them from the pan.
Once the osso bucco is fork tender, remove it from the pot (if you tied them, cut & remove the twine).
Put the parsnip puree on your plates or in the bottom of shallow bowls. Top with osso bucco pieces and vegetables from the braise.
Strain out some of the braising liquid into a sauce pan and bring it to a boil. Reduce it in volume by half.
Drizzle the braising liquid sauce over the osso bucco.
Sprinkle parsley and zest over the osso bucco to finish.