Slow Braised OssoBuco with Portobello & Fig Sauce - with Pecorino Rosemary Crisp Wedges

This is my Steak & Frites! I think it should be yours as well!

Veal Osso Buco is one of my favorite cut of meat. With a little prep, an awesome broth and a couple hours, you will have the most tender most flavourful piece of meat. 

I use mushrooms quite regularly and figs are by far one of my favorite fruits, so obviously I tried to figure out a way I could pair them perfectly..... here it is:

Osso Buco- serves 4

What you’ll need:

• 4 veal Osso Buco

• 1/4 cup of flour

• 4 medium portobello mushrooms

• 4 chopped dried figs

• 1/4 cup chopped pancetta

• 3 fresh Thyme stems

• 2 fresh Terragon stems

• 2 fresh sage leaves

• 2 fresh Oregano stems

• 1/2 medium onion largely chopped

• 1 tbsp of butter

• 3 tbsp of Fig jam

• 2 1/4 cup beef broth

• 1/2 cup white wine

• Salt & Pepper

What you’ll do:

Salt & pepper each side of your Osso Buco. Place your flour (set aside 1 tbsp) on a flat surface, take each Osso bucco and coat with flour on each side. Set aside. 

In a cast iron braiser or Dutch oven (or a regular skillet) sear each Osso Buco on all side, so it is evenly brown. Remove and set aside. 

In the same braiser, on medium, melt the butter, add the chopped portobellos and onion. When they are sweated, add the pancetta. Cook to right before it starts to crisp, and add 1 tbsp of flour, cook for 60-90 secs to remove flour flavour. Add the white wine, cook until completely dissolved, add the beef broth.  

When everything is combined, add the chopped figs and herbs. Cook for 5 mins. 

Heat oven to 325 degrees. 

(If you used a skillet for the first part, take a roasting pan, add broth and Osso Bucco and cover with aluminum foil) 

Add Osso Buco to broth, and place in oven. Cook for 1 hour at 325 degrees, then rise the temperature to 375 degrees and cook for another 45-60mins, until the meat is just about falling off the bone. 

Remove the meat from braiser, place braiser back to stove top, and cook broth on high. Add Fig jam to the broth. you want the broth to reduce by about half, 5-10mins right to when it becomes thicker, and glazes your spoon. 

Plate Osso Buco and add the mushroom Fig sauce over it, add your crispiest fries, so you can dip in the Fig sauce! 

Pecorino Rosemary Crisp Wedges

What you’ll need:

• 6 medium-large yellow potatoes cut in wedges

• 4 fresh chopped stems of rosemary 

• 2 tbsp of Italian breadcrumbs

• 1/4 cup of Pecorino cheese

• 3 cloves of crushed garlic

• Salt & pepper

• Olive oil to drizzle

What you’ll do:

Preheat oven to 380 degrees. 

Cut potatoes into thick wedges, place on a cookie sheet covered with parchment paper, drizzle wedges with olive oil. 

On the side in a bowl, combine rosemary, breadcrumbs, Pecorino and garlic. Take a few wedges at a time, place in bowl, and cover with cheese mixture. You want to slightly coat your potatoes, you don’t have to coat them completely. Place back on parchment paper, drizzle with a bit of olive oil again. 

Bake for 20 mins, and turn the wedges over, bake for another 20 mins. 

Plate with your favorite braised meat or hamburger, or enjoy them all by themselves!