Fireman Bobs Osso Buco My Way Food

OSSO BUCO

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 BUCO

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.

FIREMAN BOB'S OSSO BUCO MY WAY...

Steps:

• 1. 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.
• 2. In the same pot, add the onion, carrot, celery, red pepper flakes, and hot sauce. 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.
• 3. Carefully remove the cooked shanks from the pot and place on a 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. As always... ENJOY!

OSSO BUCO

Steps:

• Season the veal shanks with salt and pepper and dredge them in the flour, shaking off the excess. In a heavy skillet heat 3 tablespoons of the butter and 3 tablespoons of the oil over moderately high heat until the foam subsides, in the fat brown the veal shanks in batches, adding some of the additional butter and oil as necessary and transferring the shanks as they are browned to a platter. Add the wine to the skillet, boil the mixture, scraping up the brown bits clinging to the bottom and sides of the skillet, until the liquid is reduced to about 1/2 cup, and reserve the wine mixture in a small bowl.
• In a flameproof casserole just large enough to hold the veal shanks in one layer cook the onion, the carrots, the celery, and the garlic in the remaining 4 tablespoons butter over moderately low heat, stirring occasionally, until the vegetables are softened and add the shanks with any juices that have accumulated on the platter, the reserved wine mixture, and enough of the broth to almost cover the shanks. Spread the tomatoes over the shanks, add the cheesecloth bag, the salt, and pepper to taste, and bring the liquid to a simmer over moderately high heat. Braise the mixture, covered, in the middle of a preheated 325°F. oven for 2 hours, or until the veal is tender. Transfer the shanks with a slotted spoon to an ovenproof serving dish, discard the strings, and keep the shanks warm. Strain the pan juices into a saucepan, pressing hard on the solids, and skim the fat. Boil the juices for 15 minutes, or until they are reduced to about 3 cups, baste the shanks with some of the reduced juices, and bake them, basting them 3 or 4 times with some of the remaining juices, for 10 minutes more, or until they are glazed.
• Make the gremolata while the veal is baking:
• In a bowl stir together the parsley, the zest, and the garlic.
• Sprinkle the veal shanks with the gremolata, pour some of the juices around them, and serve the remaining juices separately.

EASY OSSO BUCO

Steps:

• Heat oil in heavy extra-large deep skillet or flameproof casserole over medium-high heat. Dredge shanks in flour; shake off excess. Add to skillet and cook until brown, turning occasionally, about 12 minutes. Transfer shanks to bowl.
• Reduce heat to medium-low. Add onion and garlic and sauté until tender, about 4 minutes. Return shanks and any liquid in bowl to skillet. Season shanks with salt and pepper. Add tomatoes, broth, wine, basil and lemon peel to skillet. Cover partially and simmer until veal is very tender and begins to fall off bones, about 2 hours. (Can be prepared 3 days ahead. Cover and refrigerate. Simmer 10 minutes over medium heat before continuing.) Ladle into bowls and serve with Gremolata.
• To make Gremolata:
• Combine all ingredients in small bowl.