Cut the onions in half, removing the peels and the core.
Toss the tomatoes in a stainless bowl with ¾ oz. of oil blend and season with salt and pepper as desired.
Toss the onion halves in a stainless bowl with ¼ oz. of the oil blend and season with salt and pepper as desired.
Roast the tomatoes and onions, cut side up, on parchment-lined sheet trays for 30 minutes, flipping each piece halfway through.
Cool and ensure there is a total yield of 24 oz. of roasted tomatoes and 8 oz. of roasted onions.
Step #2: Roast the osso bucco
Preheat convection oven to 425°F on high fan.
Whisk the beef base, water and guajillo paste in a stainless steel bowl and reserve.
Toss the osso bucco with 2 oz. of oil and season with salt and pepper as desired.
Roast the osso bucco on roasting racks nested inside sheet trays for 15 minutes and flip over.
Brush the tops with half of the basting glaze and roast for another 5 minutes. Flip and repeat for 5 more minutes, for 25 minutes of total roasting time.
Reserve for step #3.
Step #3: Make the braise
Preheat convection oven to 325°F on high fan.
Purée the onions and tomatoes in a blender. Add the red wine vinegar, roasted garlic, honey, brown sugar, cinnamon, oregano, coriander, cumin and salt, then purée again until smooth.
Transfer the purée to a large pot, followed by the remaining 14 oz. of guajillo paste and 2 gal. of water.
Whisk together until fully combined and bring to a boil.
Pour the chile broth over the osso bucco cuts in a 6” deep full size hotel pan. Cover with parchment and foil.
Roast in the convection oven for 4 hours at 325°F on high fan.
Shred the beef into a stainless steel bowl, discarding the bones.
Reserve the broth and beef for recipe needs, placing them in containers and refrigerating.
Separate the congealed red fat cap from the broth and keep on hand for the “red taco” process.
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