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.
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
ALIA'S OSSO BUCO
I love osso buco. To me, not only is it comfort food at its best, but it is also a great choice when entertaining. Plus it's so easy to prepare!
Provided by Alia- Montreal Personal chef
Categories 100+ Everyday Cooking Recipes
Time 2h20m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 21 g, Cholesterol 246.1 mg, Fat 19.4 g, Fiber 4.1 g, Protein 65.6 g, SaturatedFat 5.1 g, Sodium 422.5 mg, Sugar 8 g
OSSO BUCO
This is a very tender veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking.
Provided by Amy Augustyniak
Categories World Cuisine Recipes European Italian
Time 2h50m
Yield 7
Number Of Ingredients 16
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 2 1/2 hours.
Nutrition Facts : Calories 251.3 calories, Carbohydrate 10.6 g, Cholesterol 83.2 mg, Fat 14.5 g, Fiber 2.2 g, Protein 19.7 g, SaturatedFat 5.2 g, Sodium 947.9 mg, Sugar 3.3 g
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 BUCO WITH COUSCOUS
Make and share this Osso Buco With Couscous recipe from Food.com.
Provided by Kiwi Kathy
Categories Stew
Time 1h45m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 200 degrees C / 180 degrees C fan forced.
- Spray carrot, celery and onion with oil. Heat a large frying pan over moderate heat. Add garlic and vegies. Cook for 4 -5 minutes. Transfer to a 2 litre (8 cup) casserole dish.
- Reheat frying pan. Toss veal in flour. Cook veal in batches for 2 -3 minutes or until browned. Transfer to casserole dish.
- Whisk tomato paste, tomato, stock and bay leaves in a large jug. Pour over veal and vegies in dish.
- Bake uncovered for 1 1/2 hours or until tender. Season with salt and pepper.
- Spoon couscous into shallow bowls. Top with Osso Buco, zest and oregano.
- Serve at once.
Nutrition Facts : Calories 634, Fat 1.8, SaturatedFat 0.4, Sodium 956.4, Carbohydrate 131.2, Fiber 11.5, Sugar 10.4, Protein 22.9
OSSO BUCO
Veal shanks braised in tomatoes & wine until tender and falling off the bone. This is a hearty Italian recipe that seems to please everyone. It is good served with any starch. Rice, potatoes, polenta, pasta or crusty rolls. I have done this with plain steamed rice, but last night served it with Risotto Milanese which is Risotto w parmesan cheese and saffron. Very tasty. Osso Buco means "hollow bones" in Italian and is served all over Italy, but purportedly comes from Milan.
Provided by SusieQ222
Categories Stew
Time 2h30m
Yield 4 shanks, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Heat one ounce of the butter in a large Texas skillet or Dutch oven.
- Add peeled & finely chopped carrot, onion, celery and one of the crushed garlic cloves. Cook gently until onions are golden brown. Remove from heat & transfer to a large ovenproof casserole.
- Coat shanks in flour seasoned with salt & pepper. Heat remaining butter & oil in large frying pan. Add shanks and brown on all sides.
- Carefully pack shanks on top of vegetables in casserole; stand shanks upright to retain marrow in the bones.
- If pan is oily drain excess oil off. Add tomatoes and chop into pan with wooden spoon until the tomatoes are all popped. You could also start with chopped tomatoes or you can puree them. I just find the flavor better with the whole tomatoes and enjoy the tomato chunks with the rest of the veggies and the meat. Deglaze the pan by scraping the goodies up off the bottom of the pan into the tomato juices with a wooden spoon. Add wine, beef broth, basil, thyme, oregano, bay leaf & strip of lemon rind. Taste. Add salt & pepper to taste if necessary.
- Pour sauce over veal shanks & veg in casserole. Bake in moderate (350°F) oven for 2 hours, or until meat is falling away from bones. (Stir occasionally during cooking.)
- Serve over rice, pasta, potatoes or polenta.
- Quickly blend the chopped parsley, grated lemon rind & other crushed garlic clove and serve separately as a fresh, crisp garnish.
Nutrition Facts : Calories 307.8, Fat 19.2, SaturatedFat 8.4, Cholesterol 30.7, Sodium 358.5, Carbohydrate 27.2, Fiber 5.5, Sugar 10.7, Protein 4.6
OSSO BUCO WITH GREMOLATA
This is my favorite Osso Buco. It seems like a lot of work, but it's well worth the effort. The classic garnish for osso buco is gremolata which is a mix of grated lemon zest, parsley and garlic. This recipe is in The Italian Collection cookbook from The Best of Food & Wine.
Provided by Mary Close
Categories Veal
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 535.4, Fat 17, SaturatedFat 5.5, Cholesterol 221.2, Sodium 343.2, Carbohydrate 24.3, Fiber 2.9, Sugar 6.1, Protein 58.5
OSSO BUCO CON SALSA DI FUNGHI
Make and share this Osso Buco Con Salsa Di Funghi recipe from Food.com.
Provided by MsPia
Categories Veal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 275°F
- In a heavy ovenproof kettle large enough to hold veal shanks in one layer heat 1 tablespoon each of olive oil and butter over moderately high heat until foam begins to subside and saute onion and celery until beginning to turn golden.
- Pat shanks dry between paper towels and season with salt and pepper. Arrange shanks on onion mixture and roast, covered tightly, in middle of oven 3 hours. (Meat will give off juices as it cooks.) Shanks may be prepared up to this point 1 day ahead and cooled, uncovered, before chilling, covered. Reheat shanks before proceeding.)
- Cut mushrooms into 1/4-inch-thick slices. in a large skillet heat remaining 2 tablespoons each of olive oil and butter over moderately high heat until foam begins to subside and saute mushrooms with thyme and salt and pepper to taste, stirring, until mushrooms begin to give off their liquid.
- Stir in vermouth or wine and lemon juice and cook, stirring, until all but about 1/3 cup liquid is evaporated. Mushrooms may be made 1 day ahead and cooled completely before chilling, covered.
- Transfer shanks to a platter and keep warm.
- Transfer onions, celery, and pan juices to a blender with 1/2 cup water and puree until smooth, adding more water if necessary to thin sauce to desired consistency.
- Pour sauce into a saucepan and stir in mushroom mixture, vinegar, and salt and pepper to taste. Heat sauce over moderate heat until heated through and stir in parsley.
- Arrange shanks on couscous and spoon sauce over them.
Nutrition Facts : Calories 201.5, Fat 12.8, SaturatedFat 4.7, Cholesterol 15.3, Sodium 23, Carbohydrate 21.3, Fiber 3.5, Sugar 8.1, Protein 3.8
OSSO BUCO WITH MUSHROOM SAUCE
Steps:
- Preheat oven to 275°F.
- In a heavy ovenproof kettle large enough to hold veal shanks in one layer heat 1 tablespoon each of oil and butter over moderately high heat until foam begins to subside and sauté onion and celery until beginning to turn golden.
- Pat shanks dry between paper towels and season with salt and pepper. Arrange shanks on onion mixture and roast, covered tightly, in middle of oven 3 hours. (Meat will give off juices as it cooks.) Shanks may be prepared up to this point 1 day ahead and cooled, uncovered, before chilling, covered. Reheat shanks before proceeding.)
- Cut mushrooms into 1/4-inch-thick slices. in a large skillet heat remaining 2 tablespoons each of oil and butter over moderately high heat until foam begins to subside and sauté mushrooms with thyme and salt and pepper to taste, stirring, until mushrooms begin to give off their liquid. Stir in vermouth or wine and lemon juice and cook, stirring, until all but about 1/3 cup liquid is evaporated. Mushrooms may be made 1 day ahead and cooled completely before chilling, covered.
- Transfer shanks to a platter and keep warm. Transfer onions, celery, and pan juices to a blender with 1/2 cup water and purée until smooth, adding more water if necessary to thin sauce to desired consistency. Pour sauce into a saucepan and stir in mushroom mixture, vinegar, and salt and pepper to taste. Heat sauce over moderate heat until heated through and stir in parsley.
- Arrange shanks on couscous and spoon sauce over them.
SLOW COOKER OSSO BUCO
A beautiful, tender and mouth-watering meat casserole, so full of flavor. It forms a juicy and delightfully tasty gravy with carrots, celery and onion. Delicious served with boiled rice or couscous. My family couldn't get enough of this and were fighting to book the left-over bit for their lunch the next day. A real success.
Provided by janzjewelz
Categories World Cuisine Recipes European Italian
Time 8h50m
Yield 6
Number Of Ingredients 13
Steps:
- Season the flour with salt and pepper to taste. Toss the veal shank slices with the flour until evenly coated. Melt the butter and olive oil in a large skillet over medium heat. Cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side.
- Combine the onions, carrots, celery, and garlic in a large slow cooker. Set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. Season with oregano and the bay leaf.
- Cook on Low for 8 hours until the meat is falling off of the bone. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 521.8 calories, Carbohydrate 14.6 g, Cholesterol 256.1 mg, Fat 21 g, Fiber 2.8 g, Protein 64.7 g, SaturatedFat 7.3 g, Sodium 488.9 mg, Sugar 6.3 g
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 BUCO
Provided by Mark Bittman
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large, deep skillet over medium-high heat for a couple of minutes. Add the oil, swirl it around, and pour out any excess. Add the veal slices and cook until nicely browned on the first side, about 5 minutes. (For even browning, you can rotate the slices, but try not to disturb them too much.) Turn and brown the other side.
- When the second side is just about completely browned, sprinkle with a little salt and pepper and add the garlic and anchovies to the pan. Cook, stirring a little, until the anchovies dissolve and the garlic browns, about 2 minutes. Add the liquid and let it bubble away for about a minute.
- Turn the heat to low and cover the skillet. Five minutes later, check to see that the mixture is simmering - just a few bubbles appearing at once - and adjust the heat accordingly. Cook until the meat is very tender and pulling away from the bone, at least 90 minutes and probably somewhat more; turn the slices every half-hour or so. (When the meat is tender, you may turn off the heat and refrigerate the dish for up to 24 hours; reheat gently before proceeding.)
- Remove the meat to a warm platter and turn the heat to high. Boil the sauce until it becomes thick and glossy, about 5 minutes. Stir in the butter if you like, and serve the meat with the sauce spooned over it.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 59 grams, SaturatedFat 4 grams, Sodium 855 milligrams, Sugar 1 gram
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