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Veal Osso Buco Burger



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2 cups Cabernet Sauvignon
2 cups Veal demi-glace
water, as needed
4 lb. Veal shank cross cuts, cut 1-1/2 inches thick (IMPS/NAMP 1357 or 1312)
salt and pepper, as needed
3 tbsp. flour for dredging
vegetable oil, as needed
2 cups (10 0z.) chopped onions
2/3 cup (2-1/2 oz.) diced celery
3 tsp. minced garlic, divided
1/2 cup dry white wine
1 ea. lemon, cut in half
1 ea. anchovy filet
1 ea. egg yolk
2 tbsp. lemon juice
1 tsp. freshly grated lemon peel
1/2 tsp. freshly grated lime peel
1 ea. anchovy filet, minced
3/4 cup olive oil
1/4 cup chopped flat-leaf parsley
6 lb. ground beef chuck
12 ea. challah rolls, split
12 ea. gruyere cheese, sliced 1/8-inch thick
6 oz. roasted red bell peppers, cut into strips
3 oz. arugula


  1. 1
    For Cabernet Sauvignon Demi-Glace: Simmer wine in saucepan until reduced to 1 cup. Add veal demi-glace; reduce to 1-1/2 cups. Set aside.
  2. 2
    For Veal: Season veal shanks with salt and pepper; dredge in flour. Heat oil in large skillet until hot. Add veal shanks; brown evenly. Remove shanks and place in small roasting pan. Set aside. Heat additional oil in same skillet. Add 2 cups chopped onions, 2/3 cup diced celery and 1-1/2 tsp. minced garlic. Sauté until onions are translucent; deglaze skillet with white wine. Add vegetable mixture, lemon, 1 ea. anchovy and Cabernet Sauvignon demi-glace to roasting pan. Add enough water so liquid comes about three-quarter way up shanks; stir to combine liquids. Cover shanks with parchment paper. Braise in 325°F oven 1-1/2 to 2 hours or until shanks are fork-tender. Remove shanks from pan. Set aside to cool slightly. Remove meat and marrow from bones; set aside. Reserve bones. Strain braising liquid from roasting pan; skim fat from liquid. Simmer strained liquid with reserved bones in medium saucepan until liquid is reduced to about 3/4 cup and is thick and glossy; remove and discard bones. Meanwhile shred veal; mix in marrow. Combine shredded veal mixture with reduced braising liquid. Season with salt and pepper. Set aside.
  3. 3
    For Gremolata Aioli: Place egg yolk, lemon juice, 1-1/2 tsp. minced garlic, lemon peel, lime peel and minced anchovy in food processor. Cover; process until blended. With motor running, slowly add olive oil and process until emulsified. Stir in parsley; season with salt and pepper. Thin with water, if necessary. Set aside and refrigerate.
  4. 4
    For Burger: Season ground beef with salt and pepper. Lightly shape 8 oz ground beef around 2 oz (1/4 cup) veal mixture. Repeat to make 12 patties. Refrigerate until ready to grill. Grill patty to medium doneness. Grill roll, cut sides down, until toasted during last 1 to 2 minutes of cooking time.
  5. 5
    Spread 1 to 1-1/2 Tbsp gremolata aioli on bottom of roll; top with burger, 1 slice cheese, 1/2 oz peppers and 1/4 oz arugula. Serve with sweet-sour pickle and hearty potato chips. Ground beef chuck 6 lb Salt and pepper As needed Challah rolls, split 12 each Gruyere cheese, sliced 1/8-inch thick 12 each Roasted red bell peppers, cut into strips 6 oz Arugula 3 oz


Recipe adapted from Chef Bernie Kantak, Cowboy Ciao Restaurant, Scottsdale, AZ

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preparation methods
cuisines European, Italian
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