RECIPE: Wine Braised Osso Buco Sandwiches
Tough makes way for tenderness while picking up deep flavors in this versatile braised Osso Buco dish. A long braise in a flavorful broth is well worth the effort and makes for a luxurious sandwich filling or equally delicious spooned over creamy polenta or mashed potatoes. And while you don’t need to crack open your best bottle of wine for this recipe but do make sure it is something worthwhile to drink and save some for the cook!
Mark Cockcroft
Ingredients
- 2 packs Maui Nui Osso Buco
- 1 package Maui Nui venison broth, or 2 cups low sodium beef or chicken broth
- 2 cups dry red wine
- 1 carrot, roughly chopped
- 1 onion, chopped
- 2 celery sticks, chopped
- 2 cloves garlic, peeled and smashed
- 1 tbsp tomato paste
- 1 sprig fresh rosemary, about 6 inches long
- 2 bay leaves
- Fine sea salt and freshly ground black pepper
- 2 tbsp olive oil, plus more as needed
- 4 crusty sandwich rolls, about 6 inches long
- Sliced cheese (Asiago, Provolone, or Swiss)
- Sautéed garlicky spinach or other greens/broccoli raab (optional)
- Sautéed mushrooms (optional)
- Roasted peppers (optional)
- Arugula (optional)
- Mayo (try it spiked with Calabrian chile or other spicy condiment, or mix in some roasted garlic) (optional)
DIRECTIONS
Heat the olive oil in a large, heavy bottomed pot or Dutch oven over medium heat.
Pat the osso buco slices dry with a paper towel and season generously with salt. Add to the pot in one layer (cook in batches if necessary) and brown on both sides. Remove to a bowl and set aside.
Add a touch more oil if the pot looks dry, and add the carrot, onion, celery, and garlic. Season with salt and cook, stirring often until the onion has softened a bit, about 3 to 5 minutes.
Add the tomato paste and stir to incorporate. Cook for a minute or two until slightly darkened in color.
Add the wine, broth, rosemary, bay leaves, and the reserved osso buco with any accumulated juices. Season generously with black pepper and bring to boil. Lower the heat, cover, and simmer for 2 to 3 hours, or until the meat is fork tender.
Then carefully remove the meat to a bowl and allow it to cool.
Strain the cooking liquid and return it to the pot; discard the solids. Simmer the liquid until it has reduced slightly and taste for seasoning, adding salt as necessary.
When the osso buco has cooled enough to handle, pick all of the meat from the bones, discarding any fat or gristle. Return the meat to the pan to warm through.
To assemble the sandwiches, slice the rolls in half almost all the way through but leave them intact. I like to pull out some of the interior bread to make more room for the filling. Give the rolls a swipe of mayo and add a slice or two of cheese. Add a decent amount of meat with most of its juices strained (you want it moist but not drenched). Add any other additional ingredients to your liking, close the roll, and cut in half if desired. Enjoy!