CHICKEN OSSO BUCO
Though this dish is traditionally made with veal shank, this recipe shaves off a lot of fat and sodium by using chicken and just two teaspoons of olive oil-allowing a heady mix of spices to do the work instead.
Categories baked recipes chicken recipes Chicken Osso Buco italian chicken osso buco italian chicken easy italian easy chicken
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oven to 325ºF. In a large resealable plastic bag, place the flour and the chicken pieces and shake to coat. Heat the oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 8 minutes. Transfer the chicken to plate.
- Reduce the heat to medium. Add the onion, carrots, fennel and 2 tsp of the garlic to the saucepan and cook, covered, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add the wine and cook, stirring and scraping up any brown bits for 1 minute.
- Add the chicken broth, tomatoes, rosemary, 1/2 tsp salt and 1/4 tsp pepper and simmer for 4 minutes.
- Return chicken to pan, cover and bake until the chicken is cooked through, 30 to 40 minutes.
- Meanwhile, cook the orzo according to package directions. In a small bowl, combine the parsley, lemon zest and the remaining garlic. Sprinkle chicken with parsley mixture and serve with cooked orzo.
Nutrition Facts : Calories 314 calories
OSSO BUCO
Provided by Anne Burrell
Time 3h25m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Season the osso buco generously with salt.
- Coat a wide, flat pan generously with olive oil. Bring the pan to a high heat and add the osso buco to the pan and brown them very well on all sides.
- In a food processor puree the onion, celery, fennel, and garlic to a coarse paste. When the osso buco is well browned on all sides, remove from the pan and reserve. Ditch the excess oil from the pan and add a little new oil and bring to a high heat. Add the veggies to the pan with a pinch of crushed red pepper, season with salt, and brown them very well. Do not skimp on this step - it will take awhile, and that's ok. Add the tomato paste and cook until it starts to brown, 3 to 4 minutes. Add the wine and reduce by half.
- Preheat the oven to 375 degrees F.
- Return the osso buco to the pan. Add water so the liquid becomes even with top of the meat. Taste the liquid and season with salt if needed. Add in the bay leaves and thyme bundle. Bring the liquid to a boil, cover, and put the whole pan in the oven.
- Cook the osso buco for 1 hour. Pull the pan out of the oven and check the liquid level and the seasoning. Add more liquid, if needed, return the pan to the oven, and cook for another hour.
- Remove the lid and cook for 30 minutes. Remove the pan from the oven, remove the osso buco, and hold on a serving platter. Skim the fat off the surface of the sauce, if needed. Taste the sauce and adjust seasoning.
- Remove the string from the osso buco. Serve the osso buco with sauce spooned over. Garnish with Gremolata. Serve with a demitasse spoon to scoop out the marrow.
- Combine all ingredients in a small bowl.
OSSO BUCO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h20m
Yield 10 servings
Number Of Ingredients 29
Steps:
- Preheat oven to 375 degrees F.
- Place a large, heavy bottomed skillet on the stove and heat pan over moderate to high flame. Salt and pepper the shanks and coat lightly and evenly in flour. Working in 2 batches, brown shanks in 1 1/2 tablespoons each butter and olive oil. Transfer shanks to a large roasting pan. Add remaining butter and oil to the pan and saute the root vegetables and crushed garlic 5 minutes, seasoning them with rosemary, allspice, salt and pepper. Add wine to the pan and reduce 2 to 3 minutes, lifting pan drippings up off the bottom of your pot. Add tomatoes, chicken stock and white beans to the pan and remove from heat. Stir to combine sauce. Pour sauce and vegetables evenly over shanks. Cover roasting pan tightly and roast for 1 1/2 to 2 hours, until meat is very tender and pulling easily from bone. Baste meat in juices and sauce every 1/2 hour. In the last 1/2 hour, add lemon rinds to sauce.
- Combine lemon zest, garlic, anchovies and parsley in a large pile. Mill the mixture with your knife into a finely chopped condiment.
- To serve, place shank in a rimmed plate and spoon juices, beans and vegetable bits over and around meat. Top with a generous sprinkle of gremolata. Serve with Sauteed dark greens and crusty bread and/or garlic lemon potatoes.
- Preheat oven to 375 degrees. Cut ends of garlic bulbs off to expose cloves. Coat the bulbs lightly with a drizzle of extra virgin olive oil, about 1 tablespoon. Wrap bulbs in a double layer of tin foil and place packets in a hot oven. If preparing with above menu, place cloves in oven half way through cooking process of Osso Buco. Roast garlic 45 minutes. Remove bulbs from oven, unwrap and let cool 10 minutes.
- Boil potatoes in salted water for 12 minutes, until fork tender. Drain and return cooked potatoes to the hot pot to dry them out. Add half-and-half, butter and chicken stock to the pan. Squeeze roasted garlic into the potato pot and mash with a masher into a slightly lumpy consistency. Add the juice of 1 lemon and salt and pepper, to taste. Serve immediately.
OSSO BUCO MILANESE
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 26
Steps:
- In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
- Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.
- For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.
- In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.
- In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt and pepper. Serve at once with Osso Buco Milanese.
- Yield: 4 servings
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.
SLOW-COOKER CHICKEN 'OSSO BUCO'
Experience the delicious flavor of this Slow-Cooker Chicken 'Osso Buco'. This Slow-Cooker Chicken 'Osso Buco' will be a new family favorite.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toss chicken with flour; place in slow cooker sprayed with cooking spray.
- Add all remaining ingredients except rice; stir. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
- Stir chicken mixture until sauce is thickened. Serve over rice.
Nutrition Facts : Calories 410, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 25 g
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
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 BUCO
This is a very tender veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking.
Provided by Amy Augustyniak
Categories World Cuisine Recipes European Italian
Time 2h50m
Yield 7
Number Of Ingredients 16
Steps:
- In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
- Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
- Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.
Nutrition Facts : Calories 251.3 calories, Carbohydrate 10.6 g, Cholesterol 83.2 mg, Fat 14.5 g, Fiber 2.2 g, Protein 19.7 g, SaturatedFat 5.2 g, Sodium 947.9 mg, Sugar 3.3 g
OSSOBUCCO
This classic veal recipe provides the staple for a magnificent Italian Sunday lunch
Provided by Ruth Watson
Categories Dinner, Main course
Time 2h45m
Number Of Ingredients 10
Steps:
- Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.
- Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.
- Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.
- Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.
- Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it's still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).
Nutrition Facts : Calories 383 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 1.15 milligram of sodium
OSSO BUCCO-STYLE CHICKEN
From Weight Watchers Make It In Minutes. Per serving: 263 calories, 8 g fat, 141 mg cholesterol, 10 mg total carb, 2 g fiber, 36 g protein
Provided by ratherbeswimmin
Categories Chicken
Time 48m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large nonstick dutch oven over medium heat.
- Add in chicken; cook about 5 minutes or until browned on both sides; transfer chicken to a plate.
- Add in the onion, celery, carrots, and 1/2 of the garlic to the dutch oven.
- Stir/saute about 8 minutes or until the vegetables are very soft.
- Add in the tomatoes, broth, wine, and bay leaf, stirring with a fork to break up the tomatoes.
- Return the chicken to the pan; bring to a boil.
- Lower heat, cover, and simmer for 15 minutes or until the chicken is tender.
- Discard the bay leaf.
- In a small bowl, combine the parsley, lemon zest, and remaining garlic; sprinkle mixture over chicken.
Nutrition Facts : Calories 294.1, Fat 8.3, SaturatedFat 2, Cholesterol 141.7, Sodium 526.3, Carbohydrate 12.9, Fiber 2.8, Sugar 6.5, Protein 35.9
CHICKEN THIGH OSSO BUCCO
An inexpensive alternative to the more pricey veal. The longer it cooks the richer the sauce gets. I've never cooked it in the crock pot but I suppose you could. My husband is not a fan of dark meat chicken but in this recipe you would think you were eating veal.
Provided by thistleridge
Categories Chicken
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Salt and pepper thighs and saute in 1T. olive oil.
- Chop onion, carrot, celery and garlic into a fine mince.
- Remove chicken thighs when brown on both sides.
- Add veggies to pan and cook till soft.
- Deglaze pan with red wine and reduce by half.
- Add tomato sauce, diced tomatoes, oregano and rosemary.
- Cook till bubbly then add thighs back to the pan.
- Simmer 40-60 minutes.
- Meanwhile combine chopped parsley, lemon zest and chopped garlic.
- Before serving add the last 3 ingredients.
Nutrition Facts : Calories 337.6, Fat 19.5, SaturatedFat 5.4, Cholesterol 105.3, Sodium 514, Carbohydrate 11.5, Fiber 3, Sugar 6.9, Protein 23.9
CHICKEN OSSO BUCO
A very tasty dish that can be frozen, without the gremolada. If you like a bit of chili feel free to put some in.
Provided by Latchy
Categories Chicken
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Remove and discard excess fat and skin from chicken.
- Reserve 1 tablespoon of the flour; toss chicken in remaining flour, shake of excess.
- Heat half the oil in a large pan; cook chicken in batches until browned.
- Drain on paper towel.
- Heat remaining oil in the same pan and cook the leek and garlic, stirring until the leek is soft.
- Add the reserved flour and paste and cook stirring for about 1 minute.
- Stir in the stock, wine and undrained chopped tomatoes; bring to boil.
- Return the chicken to the pan and simmer covered for approximately.
- 1-1/4 hours.
- Add the celery and carrot, simmer uncovered, 20minutes until the vegetables are soft.
- Just before serving sprinkle the gremolada over.
- GREMOLADA: Combine rind, parsley and garlic in a small bowl and mix well.
Nutrition Facts : Calories 671.2, Fat 38.1, SaturatedFat 9.8, Cholesterol 162.7, Sodium 493.3, Carbohydrate 38.8, Fiber 5.3, Sugar 12.4, Protein 41
WAISTLINE HAPPY CHICKEN OSSO BUCCO
I love the richness of osso bucco but I'm on a low cholesterol diet. So I came up with this cholesterol and waistline happy version. It's really good. Hope you enjoy it.
Provided by kitchenwitch71
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- 1. Fry Bacon in a large skillet with olive oil. When crispy, remove to a paper-towel lined plate with a slotted spoon.
- 2.Mix flour with a little salt and pepper, then dust the chicken breasts lightly with the seasoned flour. Add the chicken to the Bacon drippings, and cook until browned on the outside. Remove to a bowl, and keep warm.
- 3.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.
- 4. Pour in the tomatoes and chicken stock, and season with salt and pepper. Add the bacon bits, bay leaf, thyme and tomato paste. Cover, and simmer over low heat for 1 hour, basting the chicken every 15 minutes or so.
- 5. Serve over whole wheat pasta of your choice or egg yolks brand egg noodles .
- 6. In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle generously over each serving.
Nutrition Facts : Calories 255.5, Fat 6.5, SaturatedFat 1.6, Cholesterol 71.1, Sodium 593.1, Carbohydrate 23.5, Fiber 3.4, Sugar 8.6, Protein 19.6
OSSO BUCO-STYLE CHICKEN THIGHS
From Cooking Light Magazine. Chicken thighs are simmered in a heady tomato sauce, then sprinkled with zesty gremolata and served on a bed of Gruyere-laced polenta. Chicken thighs stand in well for veal shanks in osso buco; their higher fat content, compared to other chicken parts, lets them hold up to long cooking or braising.
Provided by DailyInspiration
Categories Chicken Thigh & Leg
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- To prepare chicken, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoons salt and pepper. Add chicken to pan, cook 4 minutes on each side or until browned. Remove chicken from pan. Heat 1 teaspoons oil in pan over medium-high heat. Add onion, carrot, celery and 2 garlic cloves. Cover and cook 5 minutes or until tender, stirring occasionally. Stir in wine, scraping pan to loosen browned bits. Stir in 1/2 teaspoons salt , tomato, basil, and rosemary, bring to a boil. Cover, reduce heat to medium low and cook 15 minutes. Return chicken to pan. Cover and simmer 35 minutes or until chicken is done. Uncover and cook 5 minutes or until tomato mixture thickens.
- To prepare polenta; combine milk and broth in a medium saucepan; bring to a boil. Remove from heat; gradually add instant polenta, stirring constantly with a whisk. Cover and cook over medium-low heat for 2 minutes. Remove from heat; stir in cheese and 1/4 teaspoons salt.
- To prepare the gremolata; combine parsley, lemon rind and 1 garlic clove. Serve chicken mixture over polenta; sprinkle with gremolata.
Nutrition Facts : Calories 396.3, Fat 22.3, SaturatedFat 7.5, Cholesterol 97.9, Sodium 854.2, Carbohydrate 18.6, Fiber 3.7, Sugar 11.9, Protein 25.7
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