Osso Buco Con Gremolata Food

OSSO BUCO WITH GREMOLATA

Steps:

• Osso buco: Preheat oven to 325 degrees F. Tie veal shanks at the equator with kitchen twine. Preheat a heavy-bottomed pot over medium heat. Season veal shanks with salt and pepper on all sides, then evenly dust with flour. Add 1 tablespoon oil to the pot and swirl to evenly heat, 30 seconds. When oil is shimmering, add the veal shanks and sear on both sides until brown, 2-3 minutes per side. Then sear the sides. Meanwhile, prepare the vegetables.
• While the veal shanks are browning, prepare the mirepoix: Trim carrots and celery, then cut into a uniform large dice. Peel and halve the onion, then dice into the same size as the carrots and celery. Meanwhile, continue turning the veal shanks so they brown on all sides (turn heat down to low if the pot gets too smoky). The brown bits forming on the bottom of the pan, called "fond," will be used to flavor the sauce later. Smash garlic; remove skin, trim the tip, and slice. Turn off heat, remove browned shanks from pot, and set aside, leaving fond and drippings in the pot.
• Turn heat to medium-low. Add butter and all of the vegetables to the pot. Season with salt and stir, scraping up the fond. Sauté until soft, 3-4 minutes. Turn heat to medium and add wine to the vegetable mixture. Stir and scrape to finish deglazing the pot, then reduce by half, 2-3 minutes. Meanwhile, make a bouquet garni by tying the parsley stems and thyme together with twine. (Making a bouquet will make it easier to remove and discard the herbs when the dish is finished.) Add to the pot. Peel three long strips of lemon peel, from top to bottom, and add to the pot, followed by the bay leaves. Stir, then add the beef broth and crushed tomatoes.
• Bring sauce to a simmer, and continue simmering until reduced slightly, 6-8 minutes. Nestle the osso buco pieces into the vegetable sauce mixture; it should come halfway up the sides of the veal shanks. Spoon sauce over the tops of the shanks. Cover and place in the oven to braise for a total of 2 hours, checking after 1 hour and basting with sauce. Meanwhile, make the gremolata.
• Gremolata: Pick the leaves off the parsley and finely chop. Set aside. Peel strips of lemon peel from top to bottom, trying to avoid the white pith as much as possible. Julienne the peel into long slivers, then finely dice. (Alternatively, you can use a Microplane zester.) Add zest to the parsley mixture. Smash and peel the garlic cloves; finely chop 1½ cloves and add to the bowl. Season to taste with salt, stir, and set aside.
• Assembly: After 2 hours of braising, remove osso buco from the oven. Shanks should be fork tender, with sauce clinging to the meat. Taste and adjust seasoning. Transfer shanks to a serving platter and remove the strings. Discard bouquet garni, bay leaves, and lemon peels. Ladle sauce over the shanks, followed by a sprinkling of gremolata. Serve with remaining gremolata on the side.

OSSO BUCO OVER RISOTTO WITH RAISIN GREMOLATA

Steps:

• For the veal: Sprinkle the veal on both sides with the oregano, 1 tablespoon of chopped parsley, 2 tablespoons salt and 1 tablespoons pepper. Cover and refrigerate for at least 6 hours or overnight.
• Heat the vegetable oil in a 6-quart Instant Pot® on the saute setting over medium-high heat (see Cook's Note). Add the veal to the pot and cook until seared and golden brown on both sides, about 7 minutes total.
• Add the carrots, celery, leeks, fennel, garlic, thyme, bay leaf and parsley sprigs. Cook until softened, 5 to 6 minutes. Stir in the flour and cook 1 to 2 minutes more. Add the veal stock and wine. Secure the lid and cook on low pressure, 1 hour 30 minutes.
• Remove the pressure cooker from the heat and, using the quick-release valve, carefully open.
• Remove the veal and reserve. Strain the liquid through a fine-mesh sieve or cheesecloth into a large pot. Cook over medium-high heat, skimming the surface to remove impurities, until reduced enough to coat the back of a spoon, 25 to 30 minutes. Stir in the butter until melted.
• Stir the veal and remaining 1 tablespoon chopped parsley into the reduced sauce.
• For the gremolata: Soak the raisins in water until rehydrated and plump, 10 minutes. Chop the raisins, transfer to a small bowl and mix with the parsley, extra-virgin olive oil, lemon zest and salt. Set aside.
• For the risotto: Heat the olive oil in a large or 16-inch saute pan over medium-high heat. Add the onions and cook until soft and translucent, 5 minutes. Add the rice, reduce to low heat and toast until the rice begins to smell nutty but does not have any color, about 5 minutes. Add the wine and cook, stirring continuously, until the wine is absorbed, 3 to 4 minutes. Ladle the hot chicken stock into the rice in increments, stirring gently without stopping, until the rice is cooked through, about 20 minutes. Stir in the cheese, butter and parsley.
• To serve, spoon the risotto on platter, top with the veal garnish with grated Parmigiano Reggiano and the gremolata.

TURKEY OSSO BUCO WITH PARSLEY AND ROSEMARY GREMOLATA

Steps:

• For the Turkey Osso Bucco: Preheat the oven to 375 degrees F. Pat the turkey with paper towels to dry and ensure even browning. Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.
• In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.
• In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture. Bring the liquid to a boil over medium-high heat. Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour.
• Meanwhile, for the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey.
• To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately.

OSSO BUCO WITH GREMOLATA

Steps:

• Heat the oil in your small pot. Rub salt over the veal shank, and put it into the sizzling oil. Brown lightly on one side, then turn and brown the other. Turn the veal on its side to make room for the onion, carrot, tomato, and leek pieces. Sauté them for a minute or two, then flip the shank over so it is bone side down, and pour in the wine. Stir to get up any browned bits, and reduce the wine by half. Pour in the broth; add several grindings of pepper, lay the rosemary and parsley stems on top, and cover. Let cook for 1 3/4 hours at a gentle simmer.
• Meanwhile, put together the gremolata-the tasty, garlicky topping-by simply mixing the minced garlic, lemon peel, and parsley together.
• When the meat is very tender, remove it to a warm plate, discarding the parsley stems, and sprinkle the top with as much of the gremolata as you like. Eat with some crusty bread to sop up the sauce. And don't forget the marrow. Use a little coffee spoon to scrape it out and extract the last precious morsel.

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.

OSSO BUCO WITH GREMOLATA

Steps:

• In a large flame proof casserole, melt the butter in the oil over moderate heat.
• Dredge the veal in the flour and shake off any excess. Working in batches, saute veal on all sides until golden brown. Do not crowd the pan. Remove to a bowl.
• Add the onions, carrots, celery and garlic. Cover and cook until vegetables are tender, about 15 minutes.
• Place the veal on top of the vegetables, making sure the bones are upright. Sprinkle the marjoram, basil and thyme on top. Add the tomatoes, tomato paste, white wine, chicken stock, strips of lemon zest, bay leaf and parsley sprigs. If necessary, add enough water to cover the shanks.
• Bring to a boil, reduce heat to low and simmer, covered, until the meat is tender, about 2 hours.
• Transfer the veal shanks to a heated platter, remove the strings and cover with foil to keep warm. Increase the heat to high and boil, stirring frequently until the sauce is reduced by half, about 20 minutes. Pour the sauce over the meat.
• Just before serving , combine the parsley, garlic and lemon zest to make the gremolata. Sprinkle over the top of the Osso Buco.

OSSO BUCO WITH TOASTED PINE NUT GREMOLATA

Steps:

• Preheat the oven to 450 degrees F.
• Oil and season the shanks all over with salt and pepper.
• On a parchment lined sheet pan, roast the shanks for 12 to 15 minutes until nicely browned. Remove the shanks and set aside. Put a small stock pot over medium heat add oil, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes.
• Add wine and reduce by half. Add the tomato sauce, chicken stock and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway; if necessary add more stock.
• Cover the pan with tight-fitting lid or aluminum foil. Place in a 300 degree oven for 2 to 3 hours and cook until meat is nearly falling off the bone.
• Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.
• Gremolata: Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside until ready to serve.