Osso Bucco Bake 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 BUCCO BAKE

Steps:

• 1. In a 8 x 8 pan, line the bottom of the pan with 1/3 of your cooked pasta,(the penne and elbow macaroni) for your first layer.
• 2. Make another layer using 4 cheese raviolis'
• 3. Make another layer using 1/3 of the penne & elbow pastas
• 4. Pour 1/2 of your Osso Bucco Sauce and meat chunks over the ravioli's
• 5. Sprinkle 4 oz or make a layer of the Casserole Cheese Mixture on top of your pasta & sauce layers.
• 6. Now cover with 1/2 of your parmesan cheese
• 7. Repeat the layer process with the remaining ingredients.
• 8. Cover & bake in a preheated oven covered at 425 degrees for 20 minutes
• 9. Uncover and broil on the top rack in the oven for 3 minutes or until golden brown.
• 10. Serve with a salad and garlic bread. Enjoy!

TRADITIONAL OSSO BUCO

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.

OSSO BUCCO (BRAISED BEEF SHANKS RECIPE)

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.

OSSOBUCO AL FORNO - BAKED VEAL SHANKS

Steps:

• Preheat oven to 375°F.
• Season shanks with salt and pepper; dust with flour.
• In a large skillet, heat olive oil and butter; brown the shanks.
• Remove to a large baking dish.
• Adjust carrots beside the meat (optional).
• To the skillet, add the tomatoes, broth, wine, lemon juice, basil, cinnamon and garlic powder.
• Stir together, scraping up any browned bits on the bottom of the pan.
• Pour over shanks.
• Cover the veal shank with aluminum foil and.
• bake at 375°F for 1 1/2 hour or until tender and brown.
• Note: I tried this recipe out. It was really delicious. We got this meat without bones; and this for the same price!

EMERIL'S OVEN-BRAISED OSSO BUCO WITH ORZO "RISOTTO"

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot. In a shallow bowl or plate combine the flour with the Essence and dredge the shanks in the seasoned flour. Shake the shanks to remove any excess flour, then transfer shanks to the pot and cook until well-browned on all sides, working in batches if necessary, 6 to 8 minutes. Remove the shanks to a roasting pan or deep lasagna pan large enough to hold the shanks in 1 layer and set aside. Add the onions, celery and carrots to the Dutch oven and cook until softened and lightly browned around the edges, 4 to 6 minutes. Add the garlic, bay leaves, thyme, rosemary, salt and pepper and cook for 1 minute. Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pan. Transfer to the roasting pan along with the stock and bring to a boil on the stovetop. Cover the roasting pan and transfer to the oven. Cook for about 2 1/2 hours, or until the shanks are very tender.
• Remove from the oven and add the parsley and orzo to the pan; stir to distribute evenly. Replace the cover and return the pan to the oven for 20 minutes. Remove the pot from the oven and stir gently. Cover and let sit for 10 minutes. Serve immediately, 1 shank per person on top of a bed of orzo. Garnish with some of the grated Parmesan.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

PORK OSSO BUCCO

Steps:

• Preheat the oven to 300 degrees F.
• Drizzle the shanks with the oil and sprinkle with the salt and pepper blend, ensuring the seasoning is even. Next, place the shanks, mirepoix (carrots, celery, onions), 2 cups veal stock and the red wine in a roasting pan. Cover with foil and bake in the oven for 2 hours.
• Once cooked, removed from the oven and remove the shanks from the simmered stock. Next, pour the simmered stock through a strainer into a medium saucepan.
• Next, heat the simmered stock and remaining 2 cups veal stock over medium heat and slow simmer. Season with salt and pepper. Remove from the heat and stir in the butter to finish. Serve with seasonal vegetables or pasta.

OSSO BUCO

Steps:

• Heat one ounce of the butter in a large Texas skillet or Dutch oven.
• Add peeled & finely chopped carrot, onion, celery and one of the crushed garlic cloves. Cook gently until onions are golden brown. Remove from heat & transfer to a large ovenproof casserole.
• Coat shanks in flour seasoned with salt & pepper. Heat remaining butter & oil in large frying pan. Add shanks and brown on all sides.
• Carefully pack shanks on top of vegetables in casserole; stand shanks upright to retain marrow in the bones.
• If pan is oily drain excess oil off. Add tomatoes and chop into pan with wooden spoon until the tomatoes are all popped. You could also start with chopped tomatoes or you can puree them. I just find the flavor better with the whole tomatoes and enjoy the tomato chunks with the rest of the veggies and the meat. Deglaze the pan by scraping the goodies up off the bottom of the pan into the tomato juices with a wooden spoon. Add wine, beef broth, basil, thyme, oregano, bay leaf & strip of lemon rind. Taste. Add salt & pepper to taste if necessary.
• Pour sauce over veal shanks & veg in casserole. Bake in moderate (350°F) oven for 2 hours, or until meat is falling away from bones. (Stir occasionally during cooking.)
• Serve over rice, pasta, potatoes or polenta.
• Quickly blend the chopped parsley, grated lemon rind & other crushed garlic clove and serve separately as a fresh, crisp garnish.

OSSO BUCCO

Steps:

• Place the flour mix in a flat plate and cover each side of ossobuccos.
• In a hot pan put in the olive oil and at high heat brown the ossobucco 2 at a time make sure each side is golden brown.
• Set the meat aside.
• In the same pan add the onions, carrot, celery, and bay leaf; lower heat and cook 5 minutes turning occ.
• ADD the wine; let boil and reduce by half. Add the tomatoes with juice and tomato paste, salt and pepper, and return the veal to the pot, reduce heat cover and let simmer for 1 hr 30 minutes.
• Uncover.
• With a fork break the bigger pieces of tomatoes.
• Put1 ossobucco per plate; cover with sauce topped with gremolata.
• Serve with pennene.

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.

LAMB OSSO BUCCO WITH RUSTIC LAMB DEMI-GLACE

Steps:

• Preheat oven to 275 degrees F.
• Season lamb osso bucco liberally with salt and pepper and set aside on a plate. In a heavy-bottomed roasting pan over medium-high heat, heat olive oil on stove top. Carefully place the osso bucco in the hot roasting pan and sear all sides, until nicely browned. Once seared on all sides, remove from pan and set back onto plate. Using the same pot with the lamb drippings in the bottom, add carrots, celery, onions, and garlic. Saute for approximately 10 minutes using a wooden spoon to scrape the lamb drippings off the bottom of the pan and to caramelize the vegetables. Once caramelized, add tomato paste, coat the vegetables with the paste, and brown slightly, about 5 minutes. Add the red wine to deglaze the pan, scraping the drippings off the bottom of pan using a wooden spoon. Reduce the wine by half and add the Lamb Stock and thyme. Season with salt and pepper. Place the seared osso bucco back into the pan. Change to high heat and once the stock starts to boil, put roasting pan into the oven. Cook the osso bucco for about 2 hours until it is fork tender, almost falling off the bone. You will want to turn the osso bucco every half hour so that it cooks evenly and does not burn on the bottom.
• When finished, take the lamb out of the sauce and set aside. In a blender, blend the sauce until the vegetables are pureed. Place about a 1/4 cup of sauce into the bottom of each serving bowl, top with osso bucco and drizzle with a little more sauce. It is best served with roasted carrots, onions, and potatoes.
• Preheat oven to 400 degrees F.
• In a large roasting pan, roast lamb bones in the oven until dark brown. On a sheet tray, roast carrots, celery, and onion in the oven until browned as well. Place the bones and vegetables in a 4-gallon stock pot. Add 2 gallons cold water, salt and pepper, and bay leaves, if desired. Bring to a boil over high heat and then turn down to a simmer over medium-low heat. Simmer for 4 to 5 hours to get the best results.
• If using lamb base, roast vegetables as explained above. In a 4-gallon stock pot, add 2 gallons water and whisk in lamb base. Add the roasted vegetables and bring to a boil. Turn down the heat to medium-low and simmer for approximately 1 hour.

OSSO BUCO GREMOLATA

Steps:

• Preheat the oven to 300 degrees. In a large shallow dish, whisk together flour, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Dredge the shanks in the mixture.
• In a large heavy-bottomed pot or Dutch oven, melt 3 tablespoons butter with 3 tablespoons olive oil over medium-high heat. Brown the shanks on all sides. Remove from the pot and set aside.
• Wipe out pot, and lower heat to medium-low. Add remaining tablespoon butter and oil. Add the carrots, onion, and celery to pan. Saute until mostly tender, 8 to 10 minutes. Add the tomatoes, stock, and wine; simmer for 8 minutes, scraping the bottom of the pan.
• Return the meat to the pot; add garlic, bay leaf, parsley, and basil. Cover and bake for 3 hours, or until meat is tender.
• Remove the veal and set on a warm platter. Cover with foil to keep warm. Strain the cooking liquid through a fine mesh sieve and return liquid to pot. Reduce to 2 cups. Remove herbs from the vegetables and discard. Puree vegetables in a blender and return to pot (alternatively vegetables can be returned to the pot and pureed with an immersion blender).
• To make the gremolata, mix together lemon and orange zest. To serve, place 1 shank on a warm plate and spoon some sauce over the meat. Garnish with gremolata.