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Veal Osso Bucco Al Pastor with Tamale

Veal Osso Bucco Al Pastor with Tamale

Familiar ingredients brought together in an innovative format for a twist on a classic dish. Featuring Custom Culinary® Al Pastor Sauce and Custom Culinary® Gold Label Demi-Glace Sauce, Veal Osso Bucco Al Pastor with Tamale combines the rich flavors of veal shanks steaks, smoked pork belly, scallions, poblano peppers, red bell peppers, red beans, pineapple, scallions, and tamale.

What You'll Need

Recipe Ingredients
Amount Ingredients
3/4 lbs each 6 – Cross Cut Veal Shanks Steaks Fresh Cilantro
1 cup Seasoned AP Flour
2 oz. Olive Oil
16 oz. Water
16 oz. Custom Culinary® Al Pastor Sauce
16 oz. Custom Culinary® Gold Label Demi-Glace Sauce
1 lb Smoked Pork Belly (Medium Diced)
1/2 cup Sliced Scallions
1/2 cup Poblano Peppers
1/2 cup Red Bell Peppers
to taste Salt and Pepper
1 cup Small Red Beans
1 cup Fresh Pineapple (Medium Dice)
18 each Charred Whole Scallions
6 each Tamale (Premade)
As Needed Fresh Cilantro

  1. Dredge veal shank steaks in seasoned flour.
  2. In a medium brazier sear veal shanks in olive oil over high heat until nicely caramelized.
  3. Remove veal shank steaks and hold aside.
  4. Deglaze pan with water and add the El Pastor Sauce and Demi-Glace to the pan stirring until well incorporated
  5. In a separate pan sauté pan render pork belly until crisp.
  6. Add poblano, red bell peppers and scallions and sauté until soft.
  7. Add vegetables to braising sauce and add back the veal shank steaks.
  8. Bring sauce up to simmer and place uncovered into a pre-heated 400 °F oven.
  9. Simmer consistently for 1 hour. Remove from oven and add pineapple and red beans.
  10. Place back in oven and simmer an additional hour until veal is very tender. Adjust seasoning as needed with salt and pepper.
  11. Serve each veal shank steak atop a tamale smothered in sauce.
  12. Garnish with charred scallions and cilantro.