This recipe is part of the One BIG Recipe: Surf and Turf Dinner
OSSO BUCCO AND SCALLOPS ‘SURF AND TURF’
Ingredients:
Osso Bucco:
- 6x 5-6 ounce (142-170 g) Osso Bucco (cross-cut veal shank) pieces, about 1 ½ inch (4 cm) thick
- Flour, for dusting
- Salt and pepper
- Vegetable oil, for searing
- 2 cups (470 ml) chopped onions
- 1 cup (240 ml) chopped carrot
- 1 cup (240 ml) chopped celery
- 2 tablespoon (30 ml) chopped garlic
- ¼ cup (60 ml) tomato paste
- 1 cup (240 ml) white wine
- 2 cups (470 ml) beef stock
- 2 cups (470 ml) prepared veal demi-glace
- 3 bay leaves
- 1 tablespoon (15 ml) black peppercorns
- 2 tablespoons (30 ml) corn starch
- 2 tablespoons (30 ml) water
Grilled Broccoli Rabe:
- 2 bundles of broccoli rabe (rapini)
- 4 tablespoons (60 ml) vegetable oil
- Salt and pepper
- 1 lemon, juice
Scallops:
- 6 large scallops (U 8 or U 10)
- ¼ cup (60 ml) butter
Special equipment needed:
- Cheesecloth
- Grill or grill pan
Method:
For the Osso Bucco:
Preheat oven to 300 F (150 C).
Heat vegetable oil in a large cast iron pan over medium-high heat.
Dust Osso Bucco pieces with flour, season with salt and pepper.
Sear in the cast iron pan until brown on both sides. Remove and set aside.
In the same pan, add chopped onions, chopped celery, chopped carrot, and chopped garlic.
Season with salt and pepper and sauté for 2-3 minutes, until starting to soften.
Push the veggies to one side, add tomato paste and brown in the pan for 1 minute, then stir to combine.
Add white wine and deglaze, stirring and scraping up and stuck bits from the pan.
Add beef stock and prepared veal demi-glace to the pan and bring to a boil.
To make a sachet, cut a 4 x 4-inch (10 x 10 cm) square of cheesecloth, 2 layers thick. In the center of the square, add 3 bay leaves, 1 tablespoon (15 ml) black peppercorns. Bring the opposite corners together and tie like a hobo’s bindle. Add the bundle to the pot with the stock.
Reduce heat, return the Osso Bucco pieces to the pan and cover. NOTE: if the pan is not large enough, transfer to a roasting pan or Dutch oven.
Transfer to oven and braise for 3 ½ hours, until just tender.
When ready, pull the braised Osso Bucco from the oven and crack the lid by ½ inch (1.25 cm), allow to cool slowly at room temperature.
When slightly cooled, use a slotted spoon or spatula to carefully lift the braised Osso Bucco pieces from the braising liquid onto a tray.
Return the pan with the braising liquid to a burner and heat to a simmer over medium-high heat.
Use your hands to separate the marrow bones from the meat and reserve for Marrow Bones appetizer (see recipe).
Separate the meat along the natural divisions into larger muscles, discarding (or snacking on…) all the excess fatty bits left behind.
In a small bowl, combine the corn starch and water to make a slurry.
When the braising liquid is simmering, slowly stir in the cornstarch mixture with a wooden spoon.
Continue stirring until the sauce reaches slightly thick consistency.
Return the muscles to the braising liquid
Locate and discard the sachet, cover, and return to the oven to stay warm until needed.
For the Grilled Broccoli Rabe:
Place a pot of salted water over high heat and bring to a boil.
Cut off the tough woody ends from 2 bundles of broccoli rabe (rapini).
Sort through and remove any discolored and/or overly large leaves to feature the tender stems and florets. Discard excess.
Prepare a bowl of ice water and set alongside boiling water.
Add the reserved broccoli rabe to the pot of boiling water and boil for 1 minute, until the colour sharpens.
Transfer the cooked rabe to the ice water to stop the cooking.
Strain broccoli rabe from ice water and pat dry.
Before serving, preheat a grill to high heat.
In a medium bowl, toss the blanched broccoli rabe with oil, salt, and pepper.
Using kitchen tongs, grill the rabe for 1-2 minutes until smoky and charred (not burnt), then transfer back to the bowl.
Add the lemon zest and juice, toss and keep warm.
For the Scallops:
Heat oil in a cast iron pan over medium-high heat.
Sear the scallops in a cast iron pan for 2 minutes until golden.
Flip the scallops, add ¼ cup (60 ml) butter, and use a spoon to continuously baste and sear for another minute or 2 until cooked through. Serve immediately.
To Serve:
On a large platter, spoon out the braised Osso Bucco with the braising liquid in a neat pattern.
Arrange the Scallops and Grilled Broccoli Rabe on and around the Osso Bucco and sauce.
Serve immediately.