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Print this pageChef Evangeline Gongora
Chef Vangie's favorite dish is a very wholesome, traditional Italian dish: Osso Buco. Here's her own recipe.
Osso Buco Adobo (1kg recipe) 
Ingredients
| Veal Shank Osso Buco, cross-cut | 1 kg |
| Vinegar, white | 150 ml |
| Soy sauce, light | 40 ml |
| Black peppercorn, cracked | 15 g |
| Oil, soy | 40 ml |
| Garlic, chopped | 60 g |
| Water | 500 ml |
| Bay leaf | 2 pcs |
| Cornstarch (diluted in water) | 5 g |
| All purpose seasoning | 5 g |
Garnish
| Onion, white/red, brunoise | 30 g |
| Tomato, brunoise | 60 g |
| Parsley, chopped | 5 g |
Preparation
- Marinate veal shank in vinegar, soy sauce and black pepper for 1 hour.
- After marinating, set aside marinade and sear each side of veal shank in half of the oil for 2 minutes.
- In a pot, sauté garlic, add the veal shank, marinade, water and bay leaf. Let it boil until meat is tender.
- Season to taste.
- Add the diluted cornstarch to thicken the sauce.
- For the garnish, sauté onion, tomato and parsley in a separate pan, and top dish with it just before serving
Note: This dish goes best with Ginger Herbed Rice or Pesto Linguine Noodles.