OSSO BUCO WITH GREMOLATA
Reserve leftover scraps of veal for Pasta e Fagioli with Roasted Garlic Soup.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the osso buco: Preheat the oven to 375 degrees F. Heat the EVOO in a large Dutch oven over medium-high to high heat. Sprinkle the shanks with salt and pepper and brown all over, turning occasionally, 12 to 15 minutes. Transfer to a large plate.
- Stir the garlic, celery, carrots, onions and fennel seeds into the pot, 3 to 4 minutes. Add the rosemary, thyme, tomato paste and bay leaves, sprinkle with salt and pepper and stir 1 minute. Sprinkle the flour over the vegetables and stir 1 minute, then pour in the wine and deglaze the pot, scraping and stirring 1 minute longer. Add the chicken stock and saffron, followed by the tomatoes. Add the orange peel, juice and chile. Scrape down the pot and add the meat back into the pot. Cover and transfer to the oven. Cook, turning the meat once about halfway through, 2 hours.
- For the gremolata: When the meat is about ready to come out of the oven, combine the orange zest on aboard with the lemon zest. Finely chop the parsley and combine with zest and the chopped or processed nuts.
- For serving: Transfer the shanks to a platter and cut off the kitchen string. Split the crusty bread and warm through in the oven. Fish the bay leaves out of the sauce and place the Dutch oven back on the stove over medium-high heat. Whisk the sauce to combine and thicken, 4 to 5 minutes.
- Serve the shanks in shallow bowls topped with the chunky sauce and gremolata. Serve the crusty bread on the side for mopping.
BRAISED VEAL SHANKS WITH GREMOLATA
This is a great dish that I love making in the cooler months. Its richness warms the soul and the brightness of the gremolata wakes the whole dish up. Like with all braises don't forget to baste like a madman..errr person!!!
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h30m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Coarse sea salt, for garnish, optional For the braised veal shanks: Preheat the oven to 325 degrees F. Heat the olive oil in a large enameled cast-iron Dutch oven over medium-high heat. Dredge the shanks in the flour, making sure to get off any excess. Add the shanks to the pan, in batches if necessary, and cook on all sides until browned, 3 to 4 minutes each side. Transfer to a plate. If browning in batches, repeat with the remaining shanks. Add the onions, carrots, celery, coriander, 1 teaspoon salt, thyme, garlic, bay leaves, rosemary and chiles to the pan and cook over medium heat until softened, about 5 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the wine, scraping to deglaze the pan. Add the chicken stock and a pinch of salt and black pepper. Taste the simmering braising liquid at this point; it should taste seasoned. Return the shanks to the pan, cover and braise in the oven until the meat is very tender, 3 to 4 hours.
- For the gremolata: When almost ready to serve, combine the parsley, olive oil, lemon zest and juice, salt and garlic in a small bowl. Stir to combine. To serve, remove the shanks to a serving platter and spoon the sauce and braising vegetables over the top of them. Sprinkle with a little bit of sea salt and garnish with gremolata.
BRAISED VEAL WITH GREMOLATA
Steps:
- Pour boiling water over porcini in a bowl and let stand until softened, 10 to 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and reserve for polenta.
- Pat veal dry and cut 20 (1 1/2-inch-deep) slits all over with a thin-bladed knife. Stuff each slit with a slice of garlic, then season veal with salt and pepper.
- Heat oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown veal on all sides, about 10 minutes. Add wine and deglaze pot by boiling over high heat (keep veal in pot), stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes. Stir in porcini-soaking liquid and bring to a simmer. Simmer gently, covered, turning veal every 30 minutes, until meat is tender, about 2 hours. Transfer veal to a cutting board and cool completely.
- Skim any fat and froth from surface of pan juices, then boil until reduced to about 2 cups. Pour through a very fine sieve into a saucepan and bring to a simmer. Stir dissolved potato starch, then whisk into pan juices. Simmer sauce until slightly thickened.
- Make gremolata:
- Stir together gremolata ingredients.
- Stir half of gremolata into sauce and season with salt and pepper. Chill remaining gremolata, covered.
- Heat and serve veal:
- Preheat oven to 350°F.
- Remove strings from veal and cut meat across the grain into 1/4-inch-thick slices. Overlap slices in a 13- by 9-inch ceramic or glass baking dish and pour sauce over meat. Cover dish with foil and heat in middle of oven 30 minutes.
- Sprinkle with remaining gremolata.
VEAL GREMOLATA
Also serve puréed winter squash and fettuccine tossed with sage and butter. For dessert, put out chilled grapes and a platter of anise biscotti with sweetened mascarpone cheese.
Yield Serves 2; can be doubled
Number Of Ingredients 6
Steps:
- Mix chopped Italian parsley, 1/2 teaspoon chopped garlic and grated lemon peel in small bowl. Season gremolata to taste with salt and pepper.
- Sprinkle veal with salt and pepper. Melt 1 tablespoon butter in heavy large nonstick skillet over medium-high heat. Add veal to skillet and sauté until cooked through, about 2 minutes per side. Transfer veal to plates. Add remaining 1 tablespoon butter and 2 1/2 teaspoons garlic to skillet. Stir 30 seconds. Add lemon juice and bring to boil, scraping up any browned bits. Spoon sauce over veal; sprinkle with gremolata.
OSSO BUCCO (VEAL SHANKS) WITH LEMON/TANGERINE GREMOLATA
There is no braising recipe better than osso bucco with gremolata in my opinion. The wonderful flavor of the veal, the texture of the meat with the velvety thickness in a tomatoy sauce freshened and lightened with my all time favorite seasonings, garlic and lemon and tangerine zest lifting it to new heights of flavor. My recipe is a combination of the quintessential classic from time/life foods of the world and Bert Greene's gremolata in his Kitchen Bouquet cookbook Can you tell I love this? :D Just a few tips/suggestions here. 1. Don't cut the meat in half if you are single/two ppl because you need to have the effect from the full number of shanks to get the velvety jelly like consistency of the sauce. Its not jelly like when you eat it it warm but wait til you get the leftovers and you can see why the flavor is so rich and intense. Leftovers can be frozen but I'm betting that you eat it all till its gone :) Serving it to 6 ppl works but I actually prefer no more than 4. I want the leftovers. 2. Ask your butcher to cut the shanks to the thickness in the recipe, or at a minimum 1 inch. Or use extra if you can only get 1/2 inch ones. 3. Try the marrow. One of the real wonders of this dish is taking a small spoon or knife and spreading the marrow on a crostini, or just with the sauce. Its mild in flavor (i hate organ meats or weird internal things, but this is nothing like that) 4. Substitute lamb shanks but again use enough to get the consistency needed. 5. I love the flavors of the garlic, don't be afraid of the amount in the gremolata, its balanced by the lemon and tangerine as well as parsley. (which i leave out sometimes) 6. To strain or not? I love it both ways, i think the sauce is finer and the flavors burst better if strained. When i am alone i often simply leave it as is with the veggies.
Provided by MarraMamba
Categories Stew
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Note: shanks cut into 2 1/2 inch pieces, tied with string around the circumference.
- Note: i use 3 cups drained canned tomatoes chopped but cant remember can size so put fresh. both work.
- Heat oven to 350. Melt butter in a dutch oven/casserole dish or use an electric frying pan for it all. Add chopped carrots, celery and onion to butter until they are lightly colored.
- In a heavy skillet heat 6 tbs olive oil. Season veal and dredge in flour then brown on ALL sides including edges. Add to casserole on top of vegetables.
- Deglaze the skillet by adding the cup of wine and scraping up the browned bits. Boil till reduced to 1/2 cup. Add stock, tomatoes and herbs, bring to a boil and pour over veal. Make sure it comes at least 1/2 way up the side of the meat and add more wine or stock if needed.
- Cover the pot and bake in oven for 1 1/2 hours basting occasionally until meat is fork tender.
- Remove veal from casserole, and if you wish put meat in oven heated up to 450 on a plate until it browns and glazes. Or just set it aside and keep warm.
- To strain the sauce press through a fine mesh sieve until all juice is back in the pot. Can be whizzed in the processor as well. Heat to boiling.
- Add the lemon and tangerine peel, garlic and parsley, boil till reduced and thickened, season to taste with salt and pepper. Pour over the meat. Garnish with a few strips of zest from both fruits.
- Serve with Risotto alla milanese or plain rice, and some crusty bread to put the marrow on and mop up the sauce.
- If you have any leftovers enjoy, and if there is no meat but just sauce its wonderful over rice or noodles as a light supper.
Nutrition Facts : Calories 872, Fat 42.2, SaturatedFat 12.3, Cholesterol 361.4, Sodium 501.3, Carbohydrate 22, Fiber 2.6, Sugar 7.7, Protein 90.3
BRAISED VEAL SHOULDER WITH GREMOLATA AND TOMATO-OLIVE SALAD
Provided by Diane Rossen Worthington
Categories Olive Tomato Braise Passover Father's Day Veal Family Reunion Parsley Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For gremolata:
- Preheat oven to 350°F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
- For veal:
- Preheat oven to 350°F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
- Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add veal and brown on all sides, turning with 2 wooden spoons, 15 to 18 minutes. Transfer veal to small rimmed baking sheet.
- Reduce heat to medium. Add remaining 1 tablespoon oil to same pot. Add onions, carrots, and celery; sauté until beginning to soften, about 5 minutes. Add wine; boil 3 minutes, scraping up browned bits. Add broth, tomatoes, garlic, and rosemary. Return sauce to boil. Return veal to pot. Sprinkle olives around veal. Cover; transfer to oven.
- Braise veal until very tender, turning with wooden spoons every 30 to 40 minutes, about 2 1/2 hours total. Cool veal, uncovered, in sauce in pot, 2 hours. DO AHEAD: can be made 1 day ahead. Chill until cold, then cover and keep chilled.
- Spoon off any fat from surface of sauce. Transfer veal to work surface. Cut veal crosswise into 1/2-to 3/4-inch-thick slices, removing string. Overlap veal slices in 13 x 9 x 2-inch glass baking dish.
- Rewarm sauce in pot over low heat. Spoon off any additional fat from surface. Boil sauce until reduced to 4 cups, about 12 minutes. Transfer 1 cup solids from sauce (without olives) to blender and puree. Return puree to sauce. Season sauce with coarse salt and pepper. Spoon sauce over veal. DO AHEAD: can be made 1 day ahead. Cover dish with foil and chill. Rewarm, covered, in 350°F oven 20 to 30 minutes.
- Sprinkle veal with reserved 1/4 cup gremolata and serve.
ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY
Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 400°F (200°C).
- Season the lamb shanks all over with salt and pepper.
- Heat the canola oil in a large Dutch oven over medium-high heat.
- Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
- Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
- Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
- Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
- Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
- Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
- About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
- Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
- Fold in the butter, sour cream, and heavy cream until smooth and light.
- Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
- To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
- Enjoy!
Nutrition Facts : Calories 1362 calories, Carbohydrate 91 grams, Fat 78 grams, Fiber 8 grams, Protein 76 grams, Sugar 17 grams
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