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 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.
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.
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 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
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
VEAL OSSO BUCO
Steps:
- 1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours.
- 2. Rinse the veal shanks of their salt and pat dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with pepper.
- 3. Preheat the oven to 350°F.
- 4. Heat a large, ovenproof casserole over high heat. Put the oil into the casserole and let it heat.
- 5. Meanwhile, put the flour in a shallow bowl, dredge the veal shanks in it, and pat off the excess. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside. If the oil turns dark during the process, discard it and heat a fresh cup of oil.
- 6. Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
- 7. Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
- 8. Remove the herbs from the braising liquid and discard. Let the veal shanks come to room temperature in the braising liquid. Remove the veal shanks and set aside. Strain the liquid through a fine-mesh sieve or chinois into a large saucepan. Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Return the strained vegetables to the liquid and taste for seasoning.
- 9. To serve, cut and discard the twine, put a single osso buco (veal shank) in a bowl, and ladle about 3/4 cup of the sauce and vegetables over it. (If the sauce and the meat are not still warm, heat them together very gently over low heat for 8 to 10 minutes.)
- 10. Garnish each osso buco with the fresh horseradish, lemon zest, and chopped parsley and season with pepper.
OSSO BUCCO
My Aussie adaptation of a traditional Italian dish. Perfect for a cold winters night (we don't get many in Oz).
Provided by Ian Snell
Categories Veal
Time 3h20m
Yield 3-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 Tbls olive oil in frypan or directly in a large shallow casserole dish.
- Add the onion and cook over low heat until soft and golden.
- Add garlic and cook for 1min.
- Remove from the pan.
- Dust veal with flour and brown both sides in the hot pan in batches and remove.
- Return the onion to the casserole and stir in any remaining flour.
- Slowly stir in tomatoes, coke and stock and add French onion soup powder.
- Combine well.
- Return the veal to the casserole and bring to boil, stirring.
- Cover and reduce heat to low so that the casserole is only just simmering, or place in your oven.
- Cook on low heat for 2½-3 hours, or until the meat is almost falling off the bone.
- Thicken juices with a little cornflour and water if necessary.
- Serve over plain rice.
- Sprinkle with chopped parsley.
- Note: The addition of chopped celery and sliced carrots visibly enhances this dish.
Nutrition Facts : Calories 236.7, Fat 10.9, SaturatedFat 1.6, Cholesterol 3, Sodium 1168.7, Carbohydrate 31.6, Fiber 2.9, Sugar 16, Protein 5
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 BUCCO FOR TWO
Make and share this Osso Bucco for Two recipe from Food.com.
Provided by Diana Adcock
Categories Meat
Time 4h30m
Yield 2 serving(s)
Number Of Ingredients 12
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 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.
OSSO BUCCO
Make and share this Osso Bucco recipe from Food.com.
Provided by mozarth622
Categories Veal
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 216.9, Fat 10.6, SaturatedFat 1.5, Sodium 482.8, Carbohydrate 23.6, Fiber 4, Sugar 9.8, Protein 3
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
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