OSSO BUCCO - BEEF SHANKS
A variation on the veal shank version of the traditional Italian recipe. The light heat with the orange is great, This works very well with egg noodles/wild rice/and garlic mashed potato.
Provided by bggio
Categories Meat
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- heat oven to 325 degrees.
- dredge the shanks in flour salt and pepper mixture.
- heat olive oil in stainless steel pan and brown beef shanks 2-3 minutes per side.
- Remove shanks from oil and add carrots onion garlic celery and pancetta stir together 2-3 minutes and.(pancetta can be fried prior to browning beef to crisp and add back in when adding zest).
- add the herbs and fry 2-3 minutes and then add the chilli pepper and orange zest and fry for 2-3 minutes.
- add the wine and deglaze the pan and boil for 3-4 minutes and then add beef stock and tomato.
- place the beef shanks in the mixture or place all in a dutch oven and place in the oven for 120 minutes.
BEEF OSSO BUCCO
Treat holiday guests to elegant comfort food at its best. Our osso bucco beef boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic, and parsley. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining salt., Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves., Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., In a small bowl, combine the gremolata ingredients. Serve beef with gremolata and sauce. If desired serve over polenta.
Nutrition Facts : Calories 398 calories, Fat 15g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 640mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 47g protein.
OSSO BUCCO-STYLE BEEF SHANK
Simple and delicious! Best served over rice, this makes tender beef and delicious sauce to which fresh spinach can be added for a touch of green. Serve over rice.
Provided by Julie Couture
Categories 100+ Everyday Cooking Recipes
Time 2h
Yield 2
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Transfer to a plate. Increase heat to medium-high. Add beef shank and cook until browned, about 5 minutes per side. Return onion and garlic to the pan. Sprinkle thyme, oregano, rosemary, and marjoram over beef.
- Pour tomatoes and tomato paste into the pan. Fill the empty tomato paste can with water and pour into the pan. Stir in lemon zest, salt, and black pepper. Bring to a boil; reduce heat to low and simmer, covered, until beef is very tender, 1 1/2 to 2 hours.
Nutrition Facts : Calories 519.9 calories, Carbohydrate 32.7 g, Cholesterol 79.2 mg, Fat 28.9 g, Fiber 7.4 g, Protein 36.8 g, SaturatedFat 7.7 g, Sodium 1931.1 mg, Sugar 18.1 g
OSSO BUCO
Get Giada De Laurentiis' classic Osso Buco recipe, braised low and slow until the veal is fall-off-the-bone tender, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
- For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
- In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
- In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. 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 chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
- Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
- Remove and discard bouquet garni from the pot.
- Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.
OSSO BUCCO (BRAISED BEEF SHANKS RECIPE)
Osso bucco is a delicious tender, flavorful braised beef shank dish that is the perfect way to enjoy this cut of meat.
Provided by Karlynn Johnston
Categories Main Course
Time 5h15m
Number Of Ingredients 9
Steps:
- If you want, dredge the beef shanks through flour and coat it. ( I skip this to keep it lower carb)
- Melt the butter in a large oven safe braising pan over medium to medium-high heat.
- Fry the beef shanks in the butter until browned on the outside.
- Remove the beef shanks to a plate, and keep warm.
- Add the onion slices to the skillet; cook and stir until the onion is tender. Add in the garlic and the carrots and fry until the garlic is fragrant.
- Pour in the white wine and deglaze the pan at this point. Stir in the beef broth and the tomatoes.
- Return the beef to the pan, making sure the shanks are submerged in the sauce.
- The best way to cook now is to place the lid on top and cook the shanks in a 300 °F for 4-5 hours, until the meat is tender and falling off the bone.
- For stove top, cover and simmer on the stove top over low heat for 2-3 hours, checking and moving the meat occasionally to ensure that the bottom is not burning.
TRADITIONAL OSSO BUCO
This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.
Provided by PICKLEDPOSSUM
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 4
Number Of Ingredients 13
Steps:
- Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
- Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
- In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.
Nutrition Facts : Calories 477.7 calories, Carbohydrate 17.6 g, Cholesterol 200.6 mg, Fat 19.8 g, Fiber 2.7 g, Protein 46.9 g, SaturatedFat 9.8 g, Sodium 467 mg, Sugar 6 g
OSSO BUCCO FOR TWO
Make and share this Osso Bucco for Two recipe from Food.com.
Provided by Diana Adcock
Categories Meat
Time 4h30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- 4 hours before cooking or the night before rub the French Dry Rub into the shanks, both sides.
- In a large dutch oven over medium high heat add the oil and sear the shanks on both sides.
- Reduce heat to medium and add the carrots, celery, and onions and cook, as is, for 5 minutes.
- Now add the tomatoes, broth, wine and pepper and fresh herbs.
- Bring to a boil, cover and reduce to a simmer for 30 minutes.
- When done remove shanks to individual plates along with the vegetables and over high heat quickly reduce the liquid.
- Pour this over top.
- I serve this with a Cesar Salad, Garlic Bread and roasted potatoes.
- Don't forget the wine!
BRAISED PORK OSSO BUCCO
When it comes to comfort food Pork Osso Bucco is at the top of my list. This easy to make delicious pork dish warms the body and the soul.
Provided by Chef Dennis Littley
Categories Entree
Time 3h35m
Number Of Ingredients 16
Steps:
- Dredge the pork shanks in flour seasoned with sea salt and black pepper.
- Add vegetable oil to a large dutch oven (6-7 quarts or a large skillet) over medium-high heat. Sear the pork shanks for about 2 minutes on each side.
- Once seared on all sides, remove the pork shanks from the pan and set aside until needed.**Discard the oil if it's burnt and start with fresh oil, but don't clean out the pan. We want all those tasty bits stuck to the pan for the sauce.
- Add the celery, carrots, onions, to the pot. Let the vegetables cook over medium heat for 5-7 minutes or until they have all been lightly cooked
- After lightly cooking the vegetables, add the red wine to the dutch oven. Turn the heat down and scrape all the bits off the bottom of the pan.**This process is called deglazing.
- After deglazing the pan, add the stock, tomatoes, tomato paste and herbs to the pot.Allow the mixture to simmer over medium heat for 5 minutes
- Add the pork shanks back into the pot of tomato sauce. Cover and place into a preheated 325-degree oven and let the pork shanks braise in the sauce for 3 hours.
- After three hours, the pork shanks will be fork tender and incredibly delicious. As you can see there is a good amount of fat that has been cooked off.Gently remove the pork shanks from the pan and skim off most of the fat. Mix the remaining fat into the sauce. This fat will add an incredible amount of flavor so don't take it all out.
- Spoon the finished tomato sauce onto a serving dish or casserole and place the pork shanks on the sauce. Garnish with chopped parsley.
- Serve with potatoes, polenta, or your favorite pasta or grain and enjoy!
Nutrition Facts : Calories 960 kcal, Carbohydrate 29 g, Protein 130 g, Fat 29 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 377 mg, Sodium 999 mg, Fiber 6 g, Sugar 15 g, UnsaturatedFat 20 g, ServingSize 1 serving
CLASSIC OSSO BUCO
Steps:
- 1. Heat the oven to 350°F (176°F/Gas 4). Put the flour on a plate, add generous amounts of salt and pepper, and coat the veal slices, with flour, patting to remove the excess. Heat the oil and butter in a sauté pan or frying pan big enough for all the veal slices to touch the bottom. Add half the slices and brown them over quite high heat, 2 to 3 minutes. Turn them, brown the other side and remove them to a plate. Brown the remaining slices and remove them also.
- 2. Lower the heat to medium, add the onion and carrot and sauté until golden, 5 to 7 minutes. Pour in the wine and boil until reduced by half, stirring to dissolve the pan juices. Stir in the tomatoes, garlic, orange zest, veal stock, salt, and pepper. Immerse the veal slices in this sauce - the liquid should come at least halfway up the sides. Cover the pan and bring it to a boil.
- 3. Braise the shanks in the oven until the meat is very tender and falling from the bone, 1 1/2 to 2 hours. Stir from time to time, gently turning the slices, and if the pan seems dry, add more stock. At the end of cooking, taste and adjust seasoning of the sauce. Osso buco can be cooked ahead and stored up to 3 days in the refrigerator, or frozen. Keep it in the pan ready to be reheated on top of the stove.
- 4. For the gremolata, chop the garlic; pull parsley leaves from the stems, and chop the leaves together with the garlic. Stir in the grated lemon zest and pile the gremolata in a bowl. It can be served separately from the osso buco, for guests to help themselves, or sprinkled on the dish just before it goes to the table.
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4.7/5 (35)Total Time 1 hr 10 minsCategory Main CourseCalories 545 per serving
- Preheat your Instant Pot to saute high and add 1-2 tablespoons oil. Pat dry your shanks and season generously on both sides with salt and pepper.
- Once your instant pot is hot enough (for me, that's about 2 mins past when it beeps) Brown your shanks 1-2 minutes per side.
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4.8/5 (8)Total Time 6 hrs 35 minsCategory Main CourseCalories 318 per serving
- Heat olive oil in a non-stick skillet on high heat. Brown each piece of meat on both sides and transfer to crock-pot. Season with salt and pepper.
- In the same skillet, add carrots and garlic, and cook for about 1 minutes. Transfer to a crock-pot.
- In a bowl, combine balsamic vinegar, tomato paste, tomato sauce and basil leaves. Pour over meat in crock-pot.
BEEF OSSO BUCO - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
Cuisine ItalianCategory EntréeServings 6Total Time 3 hrs 30 mins
- Lightly coat beef Shank Cross Cuts with flour. Heat 1-1/2 teaspoons oil in stockpot over medium heat until hot. Brown half of beef shanks on all sides; remove from stockpot. Repeat with remaining 1-1/2 teaspoons oil and shanks. Pour off drippings. Season with salt and pepper, as desired.
- Add onion, carrot and celery to stockpot; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add wine; cook and stir 2 to 3 minutes or until browned bits attached to stockpot are dissolved. Cook an additional 5 to 8 minutes or until most of the liquid has evaporated, stirring occasionally. Stir in tomatoes.
- Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until beef is fork-tender.
- Meanwhile, prepare Gremolata. Place parsley, orange peel and garlic in food processor or blender container. Cover; process until finely chopped, stopping and scraping side of container as needed. Cover and refrigerate until ready to use.
BEEF OSSO BUCO (BRAISED BEEF SHANKS) - CRUMB: A FOOD BLOG
From crumbblog.com
5/5 (1)Category MainCuisine ItalianTotal Time 2 hrs 20 mins
- Pat the beef shanks dry with paper towel. Season the shanks with a generous amount of salt and pepper, then dust with flour. Tie kitchen twine around each of the shanks to ensure they hold together during cooking.
- While the shanks are braising, stir together all the gremolata ingredients in a small bowl. Cover and transfer to the refrigerator to allow the flavours to mingle.
- Once shanks are tender, use a slotted spoon to transfer the meat to a serving platter, leaving the liquid in the pot. Snip off kitchen twine from the shanks, and discard.
BEEF SHANK OSSO BUCCO - ROSALYNN DANIELS
From rosalynndaniels.com
Reviews 3Servings 4Cuisine Traditional ItalianCategory One Pot Meal
- Lightly flour each shank and place into dutch oven. Make sure the shanks do not touch. You may have to braise the shanks in two batches.
BEEF OSSO BUCCO - HEALTHY FOOD GUIDE
From healthyfood.com
4.7/5 Total Time 3 hrs 30 minsCategory Casseroles, StewsCalories 460 per serving
- Lightly coat beef in flour. Heat oil in a large flameproof casserole dish over a medium-high heat. Add beef and cook until browned on both sides. Remove from dish and set aside.
- Add garlic, celery and carrots to dish. Cook, stirring, until celery and carrots soften. Add wine and bring to the boil. Stir in tomato paste, tomatoes, stock and thyme. Bring to the boil.
- Return reserved beef to dish. Cover and simmer for 1 1/2 hours. Uncover dish and simmer for a further 30 minutes, or until beef starts to fall off the bone.
- Remove beef from dish and cover to keep warm. Bring sauce to the boil then simmer for about 10 minutes, or until slightly thickened.
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5/5 (2)Category Meat + Poultry
- Preheat oven to 350°F. Tie each veal shank once around the circumference so that it holds the bone and meat together in the center. Season the veal shanks with salt and pepper. In a shallow bowl, dredge the veal shanks in flour, and pat off the excess.
- Heat the grapeseed oil until shimmering in a large enameled cast-iron casserole dish over medium. Add the veal shanks, and cook until well browned, about 5 minutes per side, adjusting the heat as needed to avoid burning the flour. Remove the shanks from the casserole, and set aside.
- Add the carrots, celery, onion, and garlic to the same casserole, and cook over medium-high, stirring constantly, 2 to 3 minutes. Add the tomato paste, and cook for 5 minutes. Deglaze the casserole with the red wine. Bring to a boil, and cook until the wine is reduced by half, about 2 minutes. Stir in the veal stock and add the crushed tomatoes, thyme, rosemary, bay leaf, and parsley.
- Return the veal shanks to the casserole, and bring to a boil over high. Once the liquid boils, cover, transfer to the oven, and cook for 2 hours to 2 hours and 30 minutes, until the meat is fork-tender and falling off the bones.
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