Osso Buco Tender Tex Mex 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.

ALIA'S OSSO BUCO

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix flour and parsley in a bowl; season with salt and pepper. Dip veal shanks into flour mixture, shaking off excess flour.
• Heat olive oil in a large skillet over medium heat. Fry veal in hot oil until browned, about 10 minutes; transfer to a large baking dish. Return skillet to stove.
• Cook and stir onion, carrots, and celery in the skillet used to fry veal until vegetables begin to brown, about 5 minutes. Transfer vegetables to the baking dish and pour wine into the skillet. Bring to a boil, scraping up any browned bits from the skillet. Reduce heat to medium-low and continue to simmer until wine is reduced by half, about 5 minutes.
• Stir tomatoes, thyme, and bay leaves into wine. Simmer until tomatoes are hot, about 10 minutes. Pour tomato mixture over veal and vegetables. Stir to combine. Cover baking dish with aluminum foil.
• Bake in the preheated oven until veal is very tender, about 90 minutes.

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.