OSSO BUCO WITH LEMON-ORANGE GREMOLATA
Here's one for a cold winter night. Hearty Osso Buco, one of the signature dishes of northern Italian cooking, is made with short cross-sections of veal shank--marrow-filled bones with generous portions of meat attached. The dish is a perfect example
Categories osso buco lemon orange gremolata italian veal shank braising
Time 2h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Dredge veal in flour, shaking off excess. In 5-quart Dutch oven or large flameproof casserole, heat oil over medium heat. Sauté veal about 7 minutes per side, or until golden brown. With slotted spoon transfer veal to plate.
- Add onion and garlic to Dutch oven, reduce heat to low, and cook about 7 minutes, or until onion is tender. Add wine, increase heat to medium and cook 2 minutes or until slightly reduced, scraping bottom of pan to dislodge any browned bits. Add tomatoes and their juice, broth, orange zest strips, orange juice, salt, sage, and rosemary and bring to a boil.
- Add veal, cover, and transfer pan to oven. Bake 1 1/2 hours, or until veal is tender.
- While veal is cooking make Lemon-Orange Gremolata: In small pan of boiling water, blanch 2 peeled garlic cloves for 2 minutes; drain and finely chop. In small bowl, stir together garlic, 1/2 cup chopped parsley, 1 teaspoon grated orange zest, and 1 teaspoon grated lemon zest.
- Serve veal sprinkled with gremolata.
Nutrition Facts : Calories 325 calories
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
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
OSSO BUCO WITH LEMON AND SAGE
Provided by Moira Hodgson
Categories dinner, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a heavy casserole, soften the onion in two tablespoons of vegetable oil. Add the garlic and lemon peel and cook for two to three minutes.
- Meanwhile, dredge the veal shanks in flour, heat the remaining oil in a frying pan and saute the shanks a few at a time until they are lightly browned on all sides. Add them to the casserole.
- Pour the fat from the skillet. Add the white wine and scrape up the coagulated cooking juices. Add the stock, tomatoes, sage, salt and pepper. The liquid should cover the veal. If it does not, add more stock.
- Cover the casserole and simmer over low heat for two hours, or until the veal is very tender. If there is too little liquid during cooking time, add more. If there is too much, when the shanks are done remove them to a heated serving dish. Bring the liquid to boil over high heat until it has reduced and thickened. Pour it over the shanks. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 16 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 869 milligrams, Sugar 3 grams, TransFat 0 grams
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 WITH BALSAMIC ONIONS
Make and share this Osso Buco With Balsamic Onions recipe from Food.com.
Provided by DailyInspiration
Categories Veal
Time 3h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine onion, 1/2 cup wine, sugar, 1 teaspoons thyme and 1/4 teaspoons black pepper in a large Dutch oven. Cover and cook over medium heat 20 minutes or until onion is soft, stirring occasionally. Add vinegar, cook uncovered, 15 minutes or until liquid almost evaporates and onions are caramelized. Remove 3/4 cup onion mixture; set aside.
- Sprinkle the veal with 1/4 teaspoons black pepper. Add 1 cup wine, 1 teaspoons thyme, veal, broth, red pepper, tomatoes, and garlic to pan; bring to a boil. Cover and reduce heat and simmer 1 hour and 15 minutes, turning veal occasionally. Uncover and cook for 30 minutes. Stir in pasta and beans and simmer 15 minutes or until pasta is tender. Serve with the reserved onion mixture, basil, and lemon zest.
Nutrition Facts : Calories 309.5, Fat 2.1, SaturatedFat 0.6, Sodium 467.4, Carbohydrate 46, Fiber 10.4, Sugar 15.4, Protein 12.9
OSSO BUCO
This dish can be assembled several hours ahead and put in the oven while the cook relaxes. I try to get shanks that are similar in size so they'll cook evenly, and usually plan on serving two shanks per person.
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Combine flour, salt and pepper; dredge meat. In a large skillet, brown meat in oil on all sides. Place the shanks in a single layer in a Dutch oven or oblong baking dish; sprinkle with Italian seasoning and sage. Combine the carrots, onion, celery and garlic; sprinkle over meat. In a small bowl, whisk together wine, broth and tomato paste. Pour over vegetables. , Cover and bake at 325° for 2 hours or until fork-tender. Just before serving, combine gremolata ingredients; sprinkle over each shank. Serve immediately.
Nutrition Facts : Calories 413 calories, Fat 22g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 804mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein.
OSSO BUCO WITH ANCHOVIES AND SAGE
Provided by Bryan Miller
Categories dinner, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Dredge shanks in flour and shake off excess. Pour olive oil into a heavy-bottomed skillet over medium-high heat. When oil is hot, add shanks and brown on both sides. Remove meat from pan, and place in large ovenproof casserole.
- Pour off all but 2 tablespoons of the oil in the pan. Add garlic, anchovies and sage, and saute for 2 minutes. Add white wine and bring to a boil, scraping bottom of the pan. Pour liquid over meat in casserole. Season with salt and pepper. Cover and bake for 2 1/2 hours, or until meat is soft.
- Remove meat to a serving platter. Pour juices in the casserole into a saucepan. There should be about 1 1/2 cups; if not, add chicken stock. Reduce liquid by half: about 10 to 15 minutes over high heat. Swirl in the butter, seasoning to taste, and pour liquid over the meat. Serve with assorted root vegetables.
Nutrition Facts : @context http, Calories 1228, UnsaturatedFat 44 grams, Carbohydrate 13 grams, Fat 83 grams, Fiber 1 gram, Protein 89 grams, SaturatedFat 33 grams, Sodium 1570 milligrams, Sugar 3 grams, TransFat 0 grams
More about "osso buco with lemon and sage food"
OSSO BUCO WITH CITRUS GREMOLATA RECIPE - FOOD & WINE
From foodandwine.com
4/5 (1)Total Time 4 hrsServings 8
- Preheat the oven to 375°. Season the veal shanks with salt and pepper. In a very large, deep skillet, heat 3 tablespoons of the olive oil until shimmering. Working in batches, cook the veal over moderately high heat until browned on both sides, about 8 minutes total per batch. Transfer the osso buco to a large roasting pan.
- Add the remaining 3 tablespoons of olive oil to the skillet. Add the diced carrots, celery, onions, 4 whole garlic cloves and the bay leaves and cook over moderate heat until they are softened, about 12 minutes. Add the chicken stock, white wine, diced tomatoes and thyme sprigs and bring to a boil. Pour the vegetables and liquid over the veal, cover the roasting pan with foil and transfer to the oven. Braise the shanks for about 2 1/2 hours, until very tender.
- Meanwhile, in a small bowl, mix the orange zest, lemon zest, parsley and the 2 minced garlic cloves. Lightly season the gremolata with salt and pepper.
- Transfer the veal shanks to a baking sheet and cover with foil. Carefully strain the cooking liquid into a large bowl. Reserve the vegetables; discard the bay leaves and thyme sprigs. Pour the cooking liquid back into the roasting pan and boil over high heat until it is reduced by half, about 25 minutes. Season the sauce with salt and pepper. Stir in the reserved vegetables and simmer over moderately low heat for 2 minutes. Transfer the osso buco to shallow bowls. Spoon the sauce and vegetables on top and sprinkle lightly with the gremolata. Serve with the remaining gremolata at the table.
OSSO BUCO RECIPE - LUDO LEFEBVRE | FOOD & WINE
From foodandwine.com
5/5 (2)Category Meat + Poultry
- Preheat oven to 350°F. Tie each veal shank once around the circumference so that it holds the bone and meat together in the center. Season the veal shanks with salt and pepper. In a shallow bowl, dredge the veal shanks in flour, and pat off the excess.
- Heat the grapeseed oil until shimmering in a large enameled cast-iron casserole dish over medium. Add the veal shanks, and cook until well browned, about 5 minutes per side, adjusting the heat as needed to avoid burning the flour. Remove the shanks from the casserole, and set aside.
- Add the carrots, celery, onion, and garlic to the same casserole, and cook over medium-high, stirring constantly, 2 to 3 minutes. Add the tomato paste, and cook for 5 minutes. Deglaze the casserole with the red wine. Bring to a boil, and cook until the wine is reduced by half, about 2 minutes. Stir in the veal stock and add the crushed tomatoes, thyme, rosemary, bay leaf, and parsley.
- Return the veal shanks to the casserole, and bring to a boil over high. Once the liquid boils, cover, transfer to the oven, and cook for 2 hours to 2 hours and 30 minutes, until the meat is fork-tender and falling off the bones.
OSSO BUCO - COUNTRY LIVING
From countryliving.com
OSSOBUCO ALLA MILANESE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
PORK OSSO BUCO WITH LEMON | IGA RECIPES | LEMON, EASY …
From iga.net
OSSO BUCCO WITH RISOTTO MILANESE - DRIZZLE AND DIP
From drizzleanddip.com
OSSO BUCO | RICARDO
From ricardocuisine.com
CHIANTI BRAISED OSSO BUCO WITH ROASTED FENNEL AND FINGERLING …
From foodnetwork.com
Author Gerry HaydenSteps 8Difficulty Intermediate
OSSO BUCO – SOPHIE ZALOKAR
From sophiezalokar.com
TRADITIONAL OSSOBUCO RECIPE | THE RECIPE HUNTERS IN ITALY
From therecipehunters.com
VEAL OSSO BUCO (OSSOBUCO ALLA MILANESE) RECIPE | EPICURIOUS
From epicurious.com
ITALIAN STYLE OSSO BUCO (TUSCAN RECIPE) - CUCINABYELENA
From cucinabyelena.com
HOW TO MAKE OSSO BUCO - CLASSIC RECIPE - TASTYLICIOUS
From tastylicious.com
PASTA OSSOBUCO WITH ORANGE AND LEMON ZEST – THE PASTA PROJECT
From the-pasta-project.com
OSSO BUCO WITH (OR WITHOUT) LAMB SHANKS - FARM TO JAR FOOD
From farmtojar.com
OSSO BUCO WITH ARTICHOKE AND LEMON | FOOD TO LOVE
From foodtolove.co.nz
LEMON PORK OSSO BUCO - LE PORC DU QUéBEC
From leporcduquebec.com
OSSO BUCCO WITH ORANGE, LEMON AND CAPERS - ABOWLOFSUGAR.COM
From abowlofsugar.com
OSSO BUCO WITH LEMON AND SAGE - DINING AND COOKING
From diningandcooking.com
OSSO BUCO RECIPE INA GARTEN - FOOD14.COM
From food14.com
MY MAMA'S PERFECT OSSO BUCO RECIPE - DOLCEVIA.COM
From dolcevia.com
CARROT OSSO BUCO WITH PARSNIP PUREE AND CARROT TOP PANGRATTATO
From food4ever.org
OSSO BUCO | CANADIAN LIVING
From canadianliving.com
OSSO BUCO WITH TOMATOES, OLIVES, AND GREMOLATA - EPICURIOUS
From epicurious.com
WHITE VEAL OSSO BUCCO | THE COOK UP | ANNA UGARTE | SBS FOOD
From sbs.com.au
OSSO BUCO WITH LEMON - IN THE KITCHEN WITH STEFANO FAITA | OSSO …
OSSO BUCO WITH SAFFRON RICE AND LEMON GREMOLATA
From yourrecipeblog.com
OSSO BUCO WITH COUSCOUS AND LEMON ZEST RECIPE | FOOD TO LOVE
From foodtolove.co.nz
CANADIAN LIVING COOKS’ OSSO BUCO - FOOD NETWORK CANADA
From foodnetwork.ca
TENDER BEEF OSSO BUCO | THE LEMON APRON
From thelemonapron.com
TRADITIONAL OSSO BUCO RECIPE | OSSOBUCO ALLA MILANESE
From recipesfromitaly.com
HOW TO COOK THE PERFECT OSSO BUCO | ITALIAN FOOD AND DRINK - THE …
From theguardian.com
OSSO BUCO WITH OLIVES, LEMON & FENNEL - LE PORC DU QUéBEC
From leporcduquebec.com
SLOW-COOKER BEEF SHANK OSSO BUCO WITH LEMON-PARSLEY …
From seriouseats.com
OSSO BUCO WITH LEMON COUSCOUS - BIGOVEN.COM
From bigoven.com
WHAT IS OSSO BUCO? PLUS 11 RECIPES TO TRY - GREATIST
From greatist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search