PORK OSSO BUCCO
In Italian Osso Bucco means "Bone with a Hole". Served with Creamy Parmesan Risotto and a fresh homemade Gremolata (this really added a nice fresh finishing touch). This can also be done with veal shanks.
Provided by Ruby15
Categories Meat
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Chop carrots, celery, and onions (I put everything in my food processer).
- Preheat oven to 325 degrees F.
- Heat a large Dutch oven (I used my mother-in-laws 7 1/4 quart Le Creuset's classic enameled cast-iron Dutch Oven) Add enough olive oil to cover the bottom (use more or less than 1/2 cup).
- Combine flour, salt and pepper in a shallow dish, dredge shanks. Shake off excess flour. Transfer to Dutch Oven cook until all sides are browned. The more browned the better. Remove the shanks and set aside.
- Add or remove oil as needed to saute onions, celery,and carrots in the Dutch Oven until softened and lightly browned.
- Add garlic, bay leaves, thyme, rosematy salt and pepper (to taste - go light on the salt at this stage the capers and olives will add extra salt) tomato paste and anchovy paste. Cook for 1 - 2 minutes.
- Add the red wine to the Dutch Oven to deglaze the pan. Scrap up any browned bits from the bottom of the pan. Add beef broth (or stock) and bay leaves - bring to a boil.
- Return shanks to the Dutch Oven, add capers and olives. Cover the Dutch oven and transfer to the oven.
- Cook for 2 - 3 hours. This depends on the size of the shanks.
- Remove bay leaves - ready to serve!
Nutrition Facts : Calories 258.7, Fat 15.4, SaturatedFat 2.2, Cholesterol 4, Sodium 1613.8, Carbohydrate 21.4, Fiber 2.7, Sugar 3.6, Protein 4.5
PORK OSSO BUCO
Pork shank isn't as rich as veal, but I like it better in osso buco. Still, if you want veal you can use it here too.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h20m
Yield 6
Number Of Ingredients 18
Steps:
- Salt and pepper both sides of pork shank sections.
- Heat oil and butter in a heavy pot over high heat. Brown pork until it gets a nice sear, 3 or 4 minutes per side. Transfer pork to a plate; reduce heat to medium. Add onions, carrots, and celery to pot. Sprinkle with salt. Cook and stir until onions start to turn translucent. Add tomato paste; cook and stir until tomato paste starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Add white wine and raise heat to medium high.
- When sauce comes to a simmer, cook until sauce reduces slightly. Add bay leaf, thyme, rosemary, and ground cloves. Add chicken stock and return to a simmer. Transfer pork back to pot along with any accumulated juices. Bring mixture to a very slow simmer. Cover and cook until fork tender, 3 to 3 1/2 hours.
- Serve shanks with plenty of sauce, topped with freshly chopped parsley and a sprinkle of lemon zest.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 9.7 g, Cholesterol 81.5 mg, Fat 8.4 g, Fiber 1.8 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 1384.1 mg, Sugar 4.6 g
OSSOBUCO WITH NOODLES
Going to Europe, the hubby and I fell in love with different regional foods and love trying new things. We went to Costco and saw a packaged dinner called Ossobuco and thought that we would try it. It was delicious and this is our rendition of what we found.
Provided by Pam Steadman @PJSteadman
Categories Beef
Number Of Ingredients 16
Steps:
- Put flour salt and pepper in a shallow plat and mix. Dredge the veal shanks in the seasoned flour and then tap off the excess.
- Heat a large Dutch oven over medium heat and put in enough olive oil to cover the bottom of the pan. Add the butter and mix it to melt. Sear the veal shanks, turning carefully with tongs, until all sides are brown. Put a little more oil, if needed. Remove the browned veal shanks to a side plate. There will be drippings in the bottom of the pot, you will be using this for your sauce.
- Preheat the oven to 375 degrees F.
- Using the same pot and the drippings, saute the onions, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down till they start to get some color and develop a deep, rich fragrence. season with salt and pepper, add a little oil if needed. Add the veal shanks back into the pot. Pour in the wine and let it simmer for 20 minutes, till the wine has reduced by half. Add the beef broth and tomatioes and stir everything together. Cover the pot and put it in the oven. Braise for 1 1/2 hours. Then remove the cover and continue to cook an additional 30 minutes. The sauce will be thick and the veal tender and falling off the bone.
- Take a pot of boiling water and salt it. Put the noodles in and boil on medium for 7 minutes. Drain.
- Make a bed on the plate of cooked egg noodles. Place one veal shank and some of the gravy over the shank and noodles.
- Enjoy.
AMARETTO AMARONE OSSO BUCCO POT ROAST
Provided by Tyler Florence
Categories main-dish
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the osso buco: Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Get in the habit of always tasting your flour; once it coats the veal it is harder to adjust the seasoning. Dredge the veal shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).
- Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the veal shanks, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned veal shanks to a side plate. There will be a lot of flavor left over in the bottom of the pot. You''re going to use that to create your sauce.
- Preheat the oven to 375 degrees F.
- Using the same pot, sautee the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the veal shanks back in the pot. Pour in the amarone wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the veal tender and nearly falling off the bone.
- Remove bay leaves.
- For the gremolata: F, finely chop and smashe the anchovy fillet roughly chop the pine nuts, dried cranberries and combine.anchovy, Combine this with the and garlic together in a mini chopper or with a mortar and pestle. Fold that into the orange zest and parsley. Scatter the gremolata over the Osso Bucco before serving.
AMARONE OSSO BUCO POT ROAST
Provided by Tyler Florence
Categories main-dish
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Get in the habit of always tasting your flour; once it coats the veal it is harder to adjust the seasoning. Dredge the veal shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).
- Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the veal shanks, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned veal shanks to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.
- Preheat the oven to 375 degrees F.
- Using the same pot, saute the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the veal shanks back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the veal tender and nearly falling off the bone.
- Remove bay leaves.
- For the gremolata:
- Finely chop the pine nuts, dried cranberries and combine. Combine this with the garlic together in a mini chopper or with a mortar and pestle. Fold that into the orange zest and parsley. Scatter the gremolata over the Osso Bucco before serving.
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
PORK OSSO BUCCO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h15m
Yield 6 portions
Number Of Ingredients 10
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 BUCCO
Make and share this Osso Bucco recipe from Food.com.
Provided by chia2160
Categories Veal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- preheat oven to 350.
- on stovetop, in heavy ovenproof dutch oven: heat oil, flour veal,brown on both sides, remove.
- add butter, add veggies and zests, stir til softened.
- add white wine, stir, add remaining ingredients.
- return veal to pot, cover and cook 1 1/2 hours.
- remove veal and keep warm.
- pour sauce into blender, puree.
- pour over veal and serve, top w/gremolata.
- to make gremolata chop all ingreds together.
- serve w/risotto.
Nutrition Facts : Calories 235.1, Fat 15.2, SaturatedFat 6, Cholesterol 21.6, Sodium 160.8, Carbohydrate 13, Fiber 2.5, Sugar 6.1, Protein 2.8
PORK OSSO BUCO
This is very similar to my recipe for Veal Osso Buco, but is a very tender pork chop dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking.
Provided by Alan Leonetti
Categories Pork
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 23
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 1 hour, or until tender.
Nutrition Facts : Calories 796, Fat 53.8, SaturatedFat 17.6, Cholesterol 197.4, Sodium 2344.8, Carbohydrate 21.5, Fiber 4.2, Sugar 8.8, Protein 55.6
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 - 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.
MARIE'S TURKEY OSSO BUCCO
A less expensive but equally as rich-tasting slow-cooker version of the traditional Osso Bucco. Do NOT use boneless turkey meat as the dark meat of the leg and thigh as well as the bones contribute greatly to the taste of the finished product. Osso Bucco is tradionally served over Risotto Milanese and this is wonderful that way; but it's just as good over saffron or plain white rice. Leftovers seldon occur, when they do...they are even tastier then the first day. This dish freezes superbly!
Provided by Callinectes Sapidus
Categories One Dish Meal
Time 6h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; sauté 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours.
- Mix parsley, lemon zest, and remaining garlic in bowl for gremolata. Using slotted spoon, remove turkey from pot. Pull meat from bones; divide meat among 6 bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with gremolata.
- Makes 6 main-course servings.
- Per serving: calories, 198; total fat, 5 g; saturated fat, 1 g; cholesterol, 89 mg; fiber, 4 g.
Nutrition Facts : Calories 494.4, Fat 20.9, SaturatedFat 6, Cholesterol 193.1, Sodium 517.1, Carbohydrate 16.3, Fiber 3.4, Sugar 7.8, Protein 55.1
OSSO BUCCO-STYLE PORK ROAST WITH EGG NOODLES
Steps:
- Heat oil in a large skillet over medium-high heat. Add pork; cook 5 minutes or until browned on all sides. Place onion, carrots, celery, and 2 cloves minced garlic in a 4-quart slow cooker. Top with pork, tomatoes, salt, pepper, and oregano. Cover and cook on Low 5 to 7 hours or until pork is tender. Combine parsley, lemon rind, and 1 clove minced garlic; serve over pork. Cook noodles according to package directions. Add butter, tossing to coat. Serve with pork.
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