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  • Wild Boar Osso Bucco w/Chianti Reduction Demi, Thyme Roasted Potatoes & Grilled Radicchio w/Anchovy Oil & Fried Capers
Wild Boar Osso Bucco w/Chianti Reduction Demi, Thyme Roasted Potatoes & Grilled Radicchio w/Anchovy Oil & Fried Capers

Wild Boar Osso Bucco w/Chianti Reduction Demi, Thyme Roasted Potatoes & Grilled Radicchio w/Anchovy Oil & Fried Capers

Ingredients

  • 5 lbs Wild Boar Osso Bucco, #KK116
  • 4 oz. Chianti Red Wine
  • 1 qt Veal Stock
  • 1 oz. Shallots
  • ½oz. Garlic
  • 8 oz. Chianti Wine
  • 6 oz. Demi Glace
  • 1 oz. Unsalted Butter
  • 2 lbs. Yukon Gold Potatoes
  • 1 oz. Butter
  • 1 oz. Extra Virgin Olive Oil
  • 1 oz. Thyme, chopped
  • 1 head Radicchio, #KG400
  • ½ oz. Anchovy Oil, #KA012
  • 4 oz. Capers

Preparation

  1. Season, sear and place osso bucco pieces into a large roasting pan, deglaze pan with red wine and reduce by half, add this and the veal stock and partially cover. Braise at 300 degrees for 3 hours. Cool and reserve for service.
  2. For the sauce, sweat shallots and garlic in a small sauce pan, deglaze with wine and reduce to au sec. Add veal demi glace and simmer for 10 minutes. Mount with butter just before plating.
  3. Par Boil potatoes and cool, then quarter/ large dice. Pan roast to order in butter and EVOO, finish with fresh chopped thyme and chopped garlic.
  4. Cut radicchio into wedges, then trim the core, season and drizzle with anchovy oil, then grill for 1-2 minutes on each side. For capers, drain well from brine and fry until crispy at 300 degrees, about 2-3 minutes. Finish with a bit more anchovy oil and top with fried capers.
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