OSSO BUCO
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
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
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
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.
ORANGE FENNEL OSSO BUCCO
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
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
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
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
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
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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- Preheat the oven to 375°. Season the veal with salt and pepper. In a large enameled cast-iron casserole, heat the oil until shimmering. Add the veal and cook over moderately high heat, turning, until browned all over, 12 minutes. Transfer the veal to a plate.
- Spoon off all but 2 tablespoons of the fat from the casserole. Add the onion, carrot, celery and thyme and cook over moderate heat, stirring, until softened. Add the wine and bring to a boil, scraping up any browned bits. Simmer until the wine is reduced by half, 4 minutes. Add the tomato sauce and chicken stock and bring to a boil. Return the shanks to the casserole, cover and braise in the oven for 2 hours and 15 minutes, until the meat is very tender. Let stand covered for 10 minutes.
- Meanwhile, in a small bowl, toss the parsley with the horseradish and lemon zest and season the gremolata with salt and pepper.
- Transfer the veal shanks to a platter (see Note). Season the osso buco sauce with salt and pepper and spoon it over the veal. Sprinkle some gremolata over the osso buco and serve with the Saffron Orzo, passing additional gremolata at the table.
ITALIAN STYLE OSSO BUCO (TUSCAN RECIPE) - CUCINABYELENA
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- Pat the veal dry, making sure it’s at room temperature. Season well with salt and pepper. Coat the veal in flour and shake off excess.
- Heat the olive oil in a large pot over medium-high heat. Cook the veal in batches, until browned all over, 3 minutes each side. Remove from the pot and set aside to rest.
- Add the extra virgin olive oil without cleaning the pot. Cook onion at medium heat until translucent, 5 minutes, scraping up the remaining pieces of meat. Add the garlic, celery and carrot and stir until vegetables soften. Increase the heat and add the crushed tomatoes and tomato paste.
- Place the veal back in the pot. Add the wine and let it cook for 2 minutes. Add the sage and bayleaf and the vegetable stock, ensuring the veal is immersed in the liquid. Bring to a boil then cover and simmer for 5 hours, until the veal is soft and you can break it with a fork.
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- 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.
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