Traditional Osso Buco Food

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OSSO BUCO



Osso Buco image

Tender braised veal shanks surround a rich repository of bone marrow in this traditional Italian osso buco dish. Serve with Risotto Milanese.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 16

3 tablespoons vegetable oil
1/2 cup all-purpose flour
6 veal shanks (4 1/2 to 5 pounds), tied
Coarse salt and freshly ground pepper
1 large red onion, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
1 rib celery, cut into 1-inch pieces
1 leek, white part only, cut into 1-inch pieces
1 dried bay leaf
2 tablespoons fresh thyme, leaves
1 tablespoon fresh oregano leaves
1 (14-ounce) can whole plum tomatoes, crushed
2 cups red wine, such as pinot noir
2 cups homemade or store-bought low-sodium beef stock
1/4 cup chopped flat-leaf parsley
Zest of 1 lemon

Steps:

  • Preheat oven to 350 degrees.
  • Heat vegetable oil in a large Dutch oven over medium-low heat until very hot. Place flour in a shallow dish. Season veal shanks with salt and pepper; dredge in flour, shaking off excess. Working in batches if necessary, add shanks to Dutch oven (they should sizzle immediately). Cook, turning, until browned on all sides, 10 to 15 minutes. Remove veal shanks from Dutch oven and set aside.
  • Add onion, carrots, celery, and leek to Dutch oven; cook, stirring, until softened and lightly browned, 8 to 10 minutes. Add bay leaf, thyme, oregano, tomatoes, wine, and stock. Return veal shanks to Dutch oven and bring to a simmer. Cover and transfer to oven; cook, checking occasionally to make sure the liquid is still simmering, until meat is very tender, about 2 1/2 hours.
  • Remove from oven and transfer shanks to a platter; cover with parchment paper-lined aluminum foil to keep warm. Place Dutch oven over medium heat; simmer until sauce is thickened, about 15 minutes. Season with salt and pepper. Return shanks to Dutch oven to heat through and coat with sauce. Sprinkle with chopped parsley and lemon zest; serve.

TRADITIONAL OSSO BUCO



Traditional Osso Buco image

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

2 pounds veal shanks, cut into short lengths
¼ cup all-purpose flour
¼ cup Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
⅔ cup dry white wine
⅔ cup beef stock
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
½ cup chopped fresh flat leaf parsley
1 clove garlic, minced
2 teaspoons grated lemon zest

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



Osso Buco image

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

¼ cup all-purpose flour
2 teaspoons salt
¼ teaspoon ground black pepper
2 pounds veal shank
3 tablespoons butter
3 tablespoons olive oil
1 cup chopped onion
1 cup thinly sliced carrots
½ cup chopped celery
2 cloves garlic, crushed
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon dried basil
1 teaspoon dried thyme
3 sprigs fresh parsley
1 bay leaf

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



Osso Buco image

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

1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole cloves
Cheesecloth
Kitchen twine, for bouquet garni and tying the veal shanks
3 whole veal shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon lemon zest

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.

ORANGE FENNEL OSSO BUCCO



Orange Fennel Osso Bucco image

I love my own traditional osso bucco recipe but this is a fabulous change of pace. The orange and fennel balance the richness of the shanks. From starchefs

Provided by MarraMamba

Categories     Veal

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 11

4 lbs veal shanks
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
flour (for dredging)
3 tablespoons olive oil
1/2 cup sherry wine vinegar
3 cups veal stock
3 medium fennel bulbs, trimmed to stalk
3 cups peeled sliced carrots
1 cup fresh orange juice
1 orange, peeled and cut into segments

Steps:

  • Preheat the oven to 375 degrees. Season the osso buco with 1/2 teaspoon salt and 1/4 teaspoon pepper, and dredge them in flour. Heat the olive oil in a 12-inch skillet or dutch oven over medium high heat. Brown the osso buco on all sides, about 15-20 minutes. Transfer the osso buco to a platter and reserve.
  • Pour all the fat from the pan. Add the vinegar, and with a wooden spoon, scrape up any brown bits adhering to the pan. Cook over high heat until the vinegar is reduced by half. Add the veal stock to the pan and bring to a simmer. Season with the remaining salt and pepper.
  • Return the osso buco to the pan. Cover and braise in the oven for 1 hour.
  • Split the fennel in half lengthwise leaving the core intact. Slice each half lengthwise into 1/2-inch pieces.
  • Uncover the osso buco and add the fennel, carrots and orange juice. Raise the oven temperature to 400 degrees and cook uncovered an additional 45-50 minutes, basting occasionally. The meat should be fork-tender and the vegetables completely cooked.
  • Remove the pan from the oven. Transfer the osso buco to a serving platter and keep warm. Skim the fat from the cooking liquid with a bulb-baster or ladle, and cook over high heat to thicken slightly, 4-5 minutes. Stir in orange segments, ladle the sauce and vegetables over the meat and serve.

Nutrition Facts : Calories 489.5, Fat 17.8, SaturatedFat 4.2, Cholesterol 226.8, Sodium 644.1, Carbohydrate 20.8, Fiber 5.8, Sugar 8, Protein 60.4

OSSO BUCO MILANESE



Osso Buco Milanese image

Make and share this Osso Buco Milanese recipe from Food.com.

Provided by lazyme

Categories     Veal

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 19

1/4 cup flour
salt and pepper
6 pieces veal shanks, 1/2-pound each
1/3 cup olive oil
3 tablespoons butter
2 large carrots, peeled and sliced
1 large onion, diced
2 stalks celery, sliced
1 tablespoon garlic, chopped
2 bay leaves, crushed
3 tablespoons fresh marjoram or 1 tablespoon dried marjoram
1 cup fresh parsley, chopped
1 lemon, rind of, grated
1 1/2 cups dry white wine
1 (19 ounce) can Italian plum tomatoes, drained, coarsely chopped
1 1/2 cups chicken broth
4 teaspoons fresh parsley, chopped
2 teaspoons lemon zest
1 garlic clove, finely chopped

Steps:

  • Combine flour, salt and pepper in a plastic bag.
  • Add veal shanks and coat with flour mixture.
  • Heat oil in a large skillet and brown veal on both sides.
  • Remove veal from skillet, reduce heat and add butter, carrots, onion, celery, garlic, bay leaves, marjoram, basil, parsley and lemon rind.
  • Saute for 5 minutes.
  • Add wine and continue cooking for 5 minute more.
  • Stir in tomatoes and broth.
  • Place veal in a casserole with the sauce and bake, covered, at 325 for 2 hours.
  • Garnish with gremolata.

CLASSIC OSSO BUCO



Classic Osso Buco image

Provided by Anne Willan

Categories     Beef     Sauté     Fall

Yield Makes 4 to 6 servings

Number Of Ingredients 16

4 pounds (1.8 kg) veal shanks, cut in 1 1/2-inch ( 4 cm) slices
1/4 cup (30 g/1 oz) flour
salt and pepper
2 tablespoons olive oil
2 tablespoons butter
2 onions, chopped
1 carrot, chopped
1/2 bottle (375 ml) dry white wine
a 14.5-ounce (435 g) can plum tomatoes, chopped
2 garlic cloves, chopped
grated zest of 2 oranges
1 cup (250 ml/8 fl oz) veal stock, more if needed
For the Gremolata
3 or 4 garlic cloves
bunch of flat-leaf parsley
grated zest of 2 lemons

Steps:

  • 1. Heat the oven to 350°F (176°F/Gas 4). Put the flour on a plate, add generous amounts of salt and pepper, and coat the veal slices, with flour, patting to remove the excess. Heat the oil and butter in a sauté pan or frying pan big enough for all the veal slices to touch the bottom. Add half the slices and brown them over quite high heat, 2 to 3 minutes. Turn them, brown the other side and remove them to a plate. Brown the remaining slices and remove them also.
  • 2. Lower the heat to medium, add the onion and carrot and sauté until golden, 5 to 7 minutes. Pour in the wine and boil until reduced by half, stirring to dissolve the pan juices. Stir in the tomatoes, garlic, orange zest, veal stock, salt, and pepper. Immerse the veal slices in this sauce - the liquid should come at least halfway up the sides. Cover the pan and bring it to a boil.
  • 3. Braise the shanks in the oven until the meat is very tender and falling from the bone, 1 1/2 to 2 hours. Stir from time to time, gently turning the slices, and if the pan seems dry, add more stock. At the end of cooking, taste and adjust seasoning of the sauce. Osso buco can be cooked ahead and stored up to 3 days in the refrigerator, or frozen. Keep it in the pan ready to be reheated on top of the stove.
  • 4. For the gremolata, chop the garlic; pull parsley leaves from the stems, and chop the leaves together with the garlic. Stir in the grated lemon zest and pile the gremolata in a bowl. It can be served separately from the osso buco, for guests to help themselves, or sprinkled on the dish just before it goes to the table.

OSSO BUCO



Osso Buco image

Categories     Onion     Tomato     Braise     Veal     Celery     Carrot     White Wine     Winter     Gourmet

Yield Serves 4 to 8

Number Of Ingredients 17

8 to 10 large 2 1/2-inch-thick veal shanks, each patted dry and tied securely with kitchen string to keep the meat attached to the bone
all-purpose flour for dredging the veal shanks
7 tablespoons unsalted butter plus additional if necessary
3 tablespoons olive oil plus additional if necessary
1 1/2 cups dry white wine
1 1/2 cups finely chopped onion
3/4 cup finely chopped carrots
3/4 cup finely chopped celery
1 teaspoon minced garlic
3 to 4 cups chicken broth or beef broth
1 1/2 cups peeled, seeded, and chopped tomato or 1 1/2 cups drained canned plum tomatoes, chopped
a cheesecloth bag containing 6 fresh parsley sprigs, 4 fresh thyme sprigs, and 1 bay leaf
1/2 teaspoon salt
For the gremolata
1/2 cup minced fresh parsley leaves (preferably flat-leafed)
2 tablespoons freshly grated lemon zest
1 tablespoon minced garlic

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.

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From istockphoto.com


TRADITIONAL OSSO BUCO - EVERYBODYLOVESITALIAN ...
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.
From everybodylovesitalian.com


TRADITIONAL OSSO BUCO | STRAUSS BRANDS | OSSO BUCO, BAKED ...
Nov 28, 2018 - Veal ossobucco or osso buco is perfect comfort food. Braise until falling off the bone. Serve with risotto or vegetables, and top with gremolata.
From pinterest.ca


TRADITIONAL OSSO BUCO RECIPE - ALL INFORMATION ABOUT ...
Traditional Osso Buco | Allrecipes new www.allrecipes.com. Step 1. 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 ...
From therecipes.info


OSSO BUCO RECIPE BAREFOOT CONTESSA WITH INGREDIENTS ...
a traditional garnish for osso buco, serve osso buco with its traditional accompaniment, risotto alla milanese (see related recipe at right). ingredients: . Osso Bucco Recipe Ina Garten Barefoot contessa osso bucco recipe get this all-star, easy-to-follow food network emeril;s osso buco recipe from emeril lagasse. june 8 get .
From tfrecipes.com


OSSO BUCO RECIPE RECIPES ALL YOU NEED IS FOOD
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 European Italian. Total Time 1 hours 50 minutes. Prep Time 20 minutes. Cook Time 1 hours 30 minutes. Yield 4 servings. Number Of Ingredients 13
From stevehacks.com


TRADITIONAL OSSO BUCO
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. Visit original page with recipe . Bookmark this recipe to cookbook online. 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. …
From crecipe.com


TRADITIONAL OSSO BUCO | RECIPE IN 2021 | VEAL RECIPES ...
Apr 22, 2021 - This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish. Apr 22, 2021 - This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.ca


OSSO BUCCO RECIPE RECIPES ALL YOU NEED IS FOOD
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 European Italian. Total Time 1 hours 50 minutes. Prep Time 20 minutes. Cook Time 1 hours 30 minutes. Yield 4 servings. Number Of Ingredients 13
From stevehacks.com


OSSO BUCCO RECIPE INA GARTEN WITH INGREDIENTS,NUTRITIONS ...
2 bay leaves. 2 cups orzo. Steps: Preheat the oven to 325 degrees. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess. In a large (13-inch) Dutch oven such as Le Creuset, heat 3 tablespoons of the grapeseed oil over medium-high heat.
From tfrecipes.com


WHAT IS OSSO BUCCO? - CHOWHOUND
A fennel-orange gremolata echos the traditional osso buco topping while being distinct. Get the Fennel, Leek, and Orange Pork Osso Buco recipe. Osso Buco with Mushrooms . Fantastic Fungi. Back to beef (or veal)—this version of osso buco brings mushrooms into the fold for extra meatiness and savor, and adds the spicy note of sage to the gremolata. Serve over risotto, …
From chowhound.com


TRADITIONAL OSSO BUCO RECIPE - FOOD NEWS
Traditional Osso Buco Recipe 4-5 Ossobuco or veal shanks. 1 large onion. 2 stalks of celery. 1 large carrot. 2 medium lemon peels. 1/3 + 1/4 cup extra virgin olive oil. 2 + 3 Tbsp butter Recipes of osso buco may vary, but most of them start with browning the veal shanks in butter after dipping them in flour.
From foodnewsnews.com


TRADITIONAL OSSO BUCO - FOOD NEWS
Traditional Osso Buco. Ingredients. 6 pieces Veal Osso Buco. 3 tablespoons coarse salt. 3 tablespoons freshly-ground black pepper. 2 cups all-purpose flour. 1/2 cup olive oil, plus more as needed. 3 tablespoons minced garlic. 1 large onion, peeled, medium diced. 2 large carrots, peeled, medium diced. Traditional osso bucco (Braised Veal Shanks) is cooked in a tomato …
From foodnewsnews.com


OSSO BUCO RECIPES : FOOD NETWORK | FOOD NETWORK
Osso Buco with Risotto Milanese. Osso buco is Italian comfort food at its best, but it is also elegant enough to serve at any gathering. A rich and creamy saffron risotto is the classic ...
From foodnetwork.com


TRADITIONAL OSSO BUCO – L&M MEAT DISTRIBUTING INC.
Family Business Est. 1974 905-775-6775 (Open Online Now) [email protected]
From lmmeats.ca


OSSO BUCO | FOOD & WINE RECIPE - WINE RECENTLY
Osso buco is a traditional veal dish that can be served for any occasion. In order to help the osso buco keep its shape while it cooks, have your butcher tie the cut of meat with kitchen string. Find the full recipe here, https://bit.ly/2rmXFad Thanks for watching! Subscribe to the Food & Wine YouTube channel
From winerecently.com


CLASSIC OSSO BUCO RECIPE - ALL INFORMATION ABOUT HEALTHY ...
› traditional osso bucco recipe ... Osso Buco Recipe | Giada De Laurentiis | Food Network new www.foodnetwork.com. 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,... 127 People Used More Info ›› Visit site > Video result for …
From therecipes.info


OSSO BUCO (TRADITIONAL) - BEEF VEAL FOOD RECIPES - RECIPE FLOW
Osso Buco (Traditional) – Beef Veal Food Recipes. Recipe ingredients and directions: 6 thick chunks veal shank (between 3 inches and 3 1/2 inches thick) 6 shallots, coarsely chopped. 1 cup all purpose flour, seasoned with salt and freshly ground black pepper. 1 large yellow onion, coarsely chopped. 1 to 2 TBSPS sweet butter or olive oil . 3 medium carrots. 3 stalks celery, …
From recipeflow.com


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