Four Stars: Born and Braised – US Food Trends
Winter menus find diners warming to multifaceted makeovers of hearty Italian osso buco that celebrate tender, slow-cooked beef, lamb and, of course, veal.
This article first appeared in the December 2006 issue of Restaurants & Institutions (R&I).
R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. To find out more about R&I,visit its website here >>
By Allison Perlik, Senior Editor
BBQ Short-Rib Osso Buco (pictured above)
Amuse, Dallas. One-pound beef short ribs stand in for veal shanks in Chef Doug Brown's Southwestern-accented adaptation. Roasted poblano and jalepeño peppers, along with canned chipotle chiles, bring heat to a chicken-stock-based braise that includes brown sugar and powdered mustard. The liquid is reduced for a barbecue-style sauce that finishes the dish.
View the recipe here >>
Veal Osso Buco Ravioli
Ruth's Chris, multiple locations. For this recently added appetizer at the upscale steakhouse chain, shredded veal osso buco and fresh mozzarella cheese are tucked into saffron-infused ravioli. White-wine demi-glace bathes the savory pasta, which is garnished with parsley and Romano cheese and served with sautéed arugula.
Osso Buco of American Lamb
View the recipe here >>
Cuban Coffee-Braised Osso Buco
Wish, Miami Beach, Fla. Executive Chef Michael Bloise brings a distinctive spin by rubbing ground Cuban coffee beans and cardamom over center-cut veal shanks. The browned meat is braised in stock with sherry wine and sweet soy sauce until tender; it is plated over Italian-parsley risotto with lemon zest and roasted fennel.
View the recipe here >>
