Holiday Recipe Series: Commonwealth’s Osso Buco

Posted on December 21, 2012 by

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Commonwealth Restaurant and Skybar never disappoints. In 2012, the restaurant and Executive Chef Alex George celebrated their 1 year anniversary, and a very successful one at that.

For our Holiday Recipe Series, Commonwealth shares a contemporary and seasonal take on the classic osso buco dish, by Chef de Cuisine Chuck Adcock. If you’re not bold enough to try this one at home, you can delve into the incredible flavors at Commonwealth as a special this weekend!

Antelope Osso Buco

commonwealth osso buco

with Savory Chestnut Bread Pudding and Slow Braised Vegetables

Servings: 8

Ingredients for the Osso Buco

8 Antelope Osso Buco 12-14 ounces
2 cups all purpose flour
1-bottle rich red wine
3 carrots sliced into half moons
4 leeks finely sliced
2 yellow onions large dice
4 stalks celery rough chop
1-cup vegetable oil
Kosher salt
Freshly ground black pepper

Ingredients for the Savory Bread Pudding

8 cups rough chopped Brioche or Challah bread
4 eggs
1-cup Chestnuts roughly ground or broken up and toasted lightly
1 stalk celery diced
1/2 an onion diced
1 cup finely sliced Shiitake mushrooms
2 Tablespoons Goose Fat or Duck Fat
Kosher Salt

Start by making the bread pudding.

Bread Pudding Instructions

In a large bowl toss the cubes of bread with eggs and Chestnuts.  In a pan sauté the celery onion and shiitake mushrooms on high heat with the Goose or Duck fat until the mushrooms begin to brown. Let this cool and add to the bread egg mix. It should be a thick, slightly sticky consistency. Make sure you toss well. Grease a 4″ deep bread pan and add ingredients. Cook for 40 minutes until toothpick comes out clean.

Osso Buco Instructions

Put flour in a large bowl. Salt and pepper each piece of Antelope and dredge in flour and place on a plate. Put oil in to a large skillet so there is about 3/4 of an inch on the bottom and heat on high. When the oil is hot brown Osso Buco on all sides to a rich golden color. Remove and set aside, immediately add vegetables to the hot oil and sauté until very tender. Deglaze with red wine and pour all liquid and veggies into roasting pan. Place Osso Buco in a roasting pan leaving 1/2 inch between each one on one layer. Cover with foil and cook at 325 for 2 hours or until meat is very tender (a fork should be able to easily go into meat). When done set aside meat and season braised vegetables to taste.

Plating

Cut Bread pudding to the size of the Shanks and place on plates. Put each Shank on top and add 1/2 cup of Braised vegetables including broth right over meat so it runs onto the plate. Garnish with whole fresh chive or thyme.

Serve!

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