Cedar Springs Veal Osso Buco Bahn Mi Sandwiches

Cedar Springs Veal Osso Buco Bahn Mi Sandwiches

   4-5 SKEWERS

Ingredients for Veal Kefta

2 Tablespoons vegetable oil

4 pounds Cedar Springs Veal Osso Buco

2 yellow onions, quartered

4 garlic cloves

2 jalapeños sliced

1/4 cup soy sauce

1/2 cup rice wine vinegar

1/4 cup sugar

3 cups beef stock

1 teaspoon ground cumin

1 teaspoon red chili flakes

½ teaspoon ground cinnamon

Cooking Spray (canola)

Sriracha Honey Sauce

1/4 cup Sriracha garlic sauce

1/4 cup honey

Sandwich Toppings

2 baguettes

2 carrots, julienned or sliced thinly

1 cucumber thinly sliced

1 daikon radish, julienned or thinly sliced

1 jalapeño thinly sliced

1/4 cup chopped cilantro

Directions

  1. For the veal shanks, pat dry with paper towels to remove any excess moisture.
  2. In a large Dutch oven pot, heat vegetable oil until smoking.
  3. Add veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
  4. In the same pot, add the onions quarters, garlic cloves, and jalapeños and sauté for 2 minutes.
  5. Pour in soy sauce, rice wine vinegar, and sugar; stir until sugar has dissolved.
  6. Stir in beef stock.
  7. Return veal shanks to pot, reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more beef stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
  8. Carefully shred or dice meat.
  9. Blend the sriracha and honey to make the sauce.
  10. Slice baguette in half and fill with meat, julienned veggies, jalapeños, and cilantro.
  11. Drizzle with sriracha honey sauce and enjoy immediately.

Recipe and Image provided by Jackie Bruchez of The Seaside Baker.

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