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Four Stars: Born and Braised – US Food Trends

17 January 2007 by
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

Park Place on Main, Louisville, Ky. The hefty lamb shanks on Executive Chef Anoosh Shariat's modern-American menu cook slowly for four hours in red wine, garlic, onions and tomato paste spiced with bay leaf, cinnamon, nutmeg and marjoram. The tender shanks are served bone-in, nestled atop saffron rice.
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 >>

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