Osso Bucco With Oranges Food

OSSO BUCO WITH ORANGE-HERB GREMOLATA

Steps:

• Center a rack in the oven, and heat it to 350 degrees. Cut the tomatoes into pieces, and reserve the juice; set aside.
• Heat the canola oil in a Dutch oven (or other large pot) over medium heat, and working in batches, brown the meat on all sides, about 10 minutes. Season with salt and pepper and transfer to a bowl as the pieces are browned. Discard the oil.
• Add the olive oil, garlic, carrots, onion and herbs to the pot. Season with salt, and cook over low heat, stirring, until the vegetables are soft but not colored, 10 to 15 minutes. Stir in the anchovies, and cook a minute or two, until they dissolve. Increase the heat, add the wine and boil until almost evaporated. Stir in the broth, tomatoes with their liquid, olives, zest and pepper flakes. Return the meat, submerging as much of it as possible. Seal the pot with foil, and cover with the lid. Slide the pot into the oven.
• Braise for 1 1/2 hours - if the meat is falling off the bone, it's done; if it's not, give it another 30 minutes or so.
• Mix all the ingredients together.
• Serve the meat with the sauce (or refrigerate for up to 3 days; reheat gently). Pass the gremolata at the table.

OSSO BUCO MILANESE

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

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.

ORANGE FENNEL OSSO BUCCO

Steps:

• Preheat the oven to 375 degrees. Season the osso buco with 1/2 teaspoon salt and 1/4 teaspoon pepper, and dredge them in flour. Heat the olive oil in a 12-inch skillet or dutch oven over medium high heat. Brown the osso buco on all sides, about 15-20 minutes. Transfer the osso buco to a platter and reserve.
• Pour all the fat from the pan. Add the vinegar, and with a wooden spoon, scrape up any brown bits adhering to the pan. Cook over high heat until the vinegar is reduced by half. Add the veal stock to the pan and bring to a simmer. Season with the remaining salt and pepper.
• Return the osso buco to the pan. Cover and braise in the oven for 1 hour.
• Split the fennel in half lengthwise leaving the core intact. Slice each half lengthwise into 1/2-inch pieces.
• Uncover the osso buco and add the fennel, carrots and orange juice. Raise the oven temperature to 400 degrees and cook uncovered an additional 45-50 minutes, basting occasionally. The meat should be fork-tender and the vegetables completely cooked.
• Remove the pan from the oven. Transfer the osso buco to a serving platter and keep warm. Skim the fat from the cooking liquid with a bulb-baster or ladle, and cook over high heat to thicken slightly, 4-5 minutes. Stir in orange segments, ladle the sauce and vegetables over the meat and serve.

OSSO BUCCO WITH ORANGES

Steps:

• First prepare all ingredients, quickly fry meat then vegetables, add ingredients of the sauce and let cook gently for 1 hour 30 min. Decorate with boiled orange zests and quarters of orange.
• Prepare all ingredients :ingredients: Finely flour the slices of meat on each side. Peel the vegetables (onion, shallot, carrots and garlic clove).Mince the onion, shallot and garlic and cut in small cubes the carrots
• Prepare the oranges. Take off the zests of one orange, mince the zests finely. Juice 2 oranges. You will use the third orange later.
• In a pan, heat the oil and butter at medium heat. Fry the floured slices of meat on each side for about 2 minutes then remove them. Add in your pan the onion, shallot, garlic and carrots, add salt and pepper, and fry still at medium heat for about 10 minutes. Stir from time to time to make sure the vegetables won't stick to your pan.
• Then remove the vegetable. Deglaze your pan with the white wine. Pour the wine in your hot pan, bring to the boil. The heated wine will help to take all the juices and flavor that stick to the pan.
• Add the orange juice and the tomato sauce. Bring to the boil. Once it bill, bring back to medium heat, place the slices of meat and the vegetables back in your pan. Add salt and pepper once more and the bouquet garni, cover and let it cook at low heat during 1 hour and a half.
• Boil water and immerge the zests in the boiling water for 5 minutes, then strain them.
• Peel and pitch the third orange and cut it in quarters.
• Dress in your serving plate: place the slices of meat, add the sauce all around and decorate with the zests. Place here and there quarters of fresh orange.

L'OSSO BUCO A L'ORANGE

Steps:

• Put 2 tablespoons flour into a good plastic bag. Add a little salt and pepper and shake to combine. Wipe veal pieces with a damp cloth to remove any bone dust. Place pieces of veal knuckle into bag and shake to cover each piece with flour. Place clarified butter and oil into a large skillet (frying pan) and heat to 400 degrees F. Place floured veal pieces into the butter/oil. They should foam and fry until golden. Turn to color evenly. Add the onions, garlic, carrots and orange zest. Toss veal pieces and vegetables together and lower heat to 300 degrees F. and allow to "sweat" (the natural oils "bead" out of the vegetables like perspiration) for 3 minutes. Now add 2 cups dry white wine and scrape pan base with wooden "spurtle" or spoon to lift up any sediment into the sauce. Reduce heat to simmer, add the bouquet garni (tie up with string if fresh or in a muslin bag if dried herbs are used) and the tomato paste which you need to stir in well. Simmer with a tight cover for 2 hours - adding another 1 1/4 cups dry white wine. About 30 minutes before serving add the orange juice. When the meat is very tender remove the veal pieces, pass the sauce and vegetables through a strainer and reheat the veal knuckle pieces in the sauce. Correct the seasoning and thicken, if necessary, with a little arrowroot paste. Dish the rice with the orange pieces on a large serving plate. Pile the veal pieces on top and coat with the sauce.

OSSOBUCCO

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).

OSSO BUCCO FOR TWO

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!

OSSO BUCCO

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.

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.