sedona fine dining arizona seasonal recipe
Seven Canyons Seasonal Recipe

Southwest Osso Buco

Procedure:

Osso Buco
Onion � Coarse Chopped
Carrots- Coarse Chopped
Celery - Coarse Chopped
Garlic- chopped
Olive oil
Tequila
Lime juice
New Mexico red chile pods
Ground cumin
Thyme
Bay leaves
Veal or beef stock
Flour
Bourbon

4 lg. shank slices
1 lg. white or yellow
1 Lb.
½lb.
1 Tbsp.
½ cup
4 oz.
2 fresh limes
4 each
1 tsp.
1 bunch
4 each
to cover
1 cup
¼ cup
  1. Season Osso Buco with slat and pepper then dust in flour.
  2. In a heavy bottomed braising pan heat olive oil. Sear osso buco until thoroughly caramelized on all sides. Remove the meat.
  3. Add the carrots, onions, celery and garlic. Saut� until onions are opaque. Add chile pods, cumin, thyme and bay leaves. Deglaze with the Tequila and lime juice. Add the bourbon and reduce by half again.
  4. Add the osso buco back into the pan.
  5. Cover with veal stock wrap in foil and cook in a 350� oven for 1.5-2 hours or until very tender.
  6. Remove the meat and puree all other ingredients to make the sauce. Season sauce to taste with salt and pepper
  7. Serve over green chile polenta with grilled vegetables and flour tortillas.
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