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 accompaniment. Traditionally it's served with a long, thin spoon sticking straight out of the bone, so you can enjoy the savory marrow inside.
Provided by Food Network Kitchen
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the osso buco: Sprinkle the veal with salt and pepper and heat the oil in a large Dutch oven over medium heat. Spread some flour on a plate, then dredge the veal in the flour on all sides and add to the oil. Brown well on both sides, 2 minutes a side. Remove to a plate.
- Add the onion, carrot and celery to the pot and cook, stirring, until the onion wilts, about 4 minutes. Stir in the rosemary and thyme. Add the white wine, increase the heat and boil until reduced by half, about 2 minutes. Add the tomatoes, broth and bay leaves. Reduce the heat so that the liquid is simmering gently, and nestle in the veal. Add water, if necessary, to come three-quarters of the way up the sides of the meat. Cover and cook until the veal is tender and a paring knife inserted in the meat slides out easily (insert the knife in several pieces to make sure all are done), 1 hour 15 minutes to 1 hour 30 minutes. Remove the veal to a plate.
- Strain the sauce into a fat separator, pressing on the solids. Wipe out the Dutch oven. Pour the defatted sauce back into the Dutch oven and reduce over high heat until thickened and the sauce just coats the back of a spoon. Cut the strings on the osso buco and return the meat to the sauce. Remove from the heat, cover and keep warm while you make the risotto.
- For the risotto Milanese: Combine the broth and 2 cups water in a medium saucepan. Bring to a simmer and add the saffron, then turn the heat very low to just keep warm. Heat a medium Dutch oven over medium heat, then add the olive oil. When the oil is hot, add the onion, 1/2 teaspoon salt and several grinds of black pepper; cook until softened but not browned, 4 to 5 minutes.
- Add the rice and cook, stirring, to coat the grains in the oil, about 2 minutes. Add the white wine, bring to a simmer and cook until absorbed, about 2 minutes. Add enough of the hot broth to just cover the rice. Simmer, stirring occasionally until almost totally absorbed. Continue to add broth and stir until the rice is creamy and al dente, about 18 minutes from the first addition. (The risotto will be a bit soupy at this point.)
- Remove from the heat. Stir in the butter and Parmesan until melted and creamy. Season with salt and pepper.
- For the gremolata: Combine the parsley, garlic and lemon zest in a small bowl.
- Spoon the risotto into 4 shallow wide bowls. Top each serving with a piece of osso buco and spoon the sauce over the top. Sprinkle with the gremolata.
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 WITH RISOTTO MILANESE
Angela Hartnett makes a simple risotto extra special, topping it with meltingly tender osso buco.
Provided by Angela Hartnett
Categories Main course
Yield Serves 4
Number Of Ingredients 30
Steps:
- To make the osso buco, sprinkle some plain flour onto a plate and lightly dust the veal pieces.
- Heat the oil in a large lidded casserole over a high heat and add the veal in a single layer. Fry for 2-3 minutes on each side, until lightly golden then remove from the pan and set aside on a plate.
- Add the onion, carrot, leek, celery and garlic to the pan and fry over a medium heat for 3-4 minutes, until lightly golden. Add the thyme, bay leaves, peppercorns and a pinch of salt and mix well. Place the veal back on top of the vegetables in a single layer and pour over the wine. Cook until the wine has reduced by half, then add the stock and tomatoes and season with salt and pepper.
- Cover with a cartouche (a circle of baking paper) and a lid and simmer gently for 2 -3 hours, or until the meat is so tender that it falls off the bone easily.
- To make the risotto, heat the chicken stock in a large saucepan over a medium heat and keep warm.
- Heat the oil and butter in a medium sauté pan and fry the shallots for 2 -3 minutes. Add the garlic and fry for a further 2 minutes, then add the rice and saffron and stir well to coat the rice. Add the ehite wine and cook for a couple of minutes.
- Add the stock a ladle at a time, stirring constantly until all the liquid has been absorbed before adding another ladle. Continue until the rice is cooked, this should take about 15 -20 minutes. Add the Parmesan and butter to the risotto and season to taste with salt and pepper.
- To serve, mix the parsley, garlic, lemon zest, vinegar and oil together in a bowl.
- Divide the risotto between 4 plates and top with the veal pieces and a drizzle of the parsley dressing.
VEAL OSSO BUCO
Steps:
- First season the meat with olive oil, salt and fresh ground black pepper, then in a smoking hot cast iron pan sear both sides of the shank. Remove the veal and set aside. Add in the mirepoix, garlic, anchovy and tomato paste, caramelize all the ingredients together, add the Barolo to the pan to deglaze. Add the veal stock to the pan and reduce by 1/4. When reduced, pour the simmering liquid over the 4 veal shanks in a roasting pan, add the diced tomato and parsley. Cover first with plastic wrap then with aluminum foil, place in a 325 degree oven for 3 1/2 hours. Check for fork tenderness. Garnish with the gremolata and shaved, roasted parsnips and carrots. Gremolata: Chopped parsley, lemon zest, bread crumbs, anchovy
- For the Sauce: Reduce braising liquid by 1/4, season and pour over shanks.
VEAL OSSO BUCO
Provided by Food Network
Yield 4 servings
Number Of Ingredients 11
Steps:
- First season the meat with olive oil, salt and fresh ground black pepper, then in a smoking hot cast iron pan sear both sides of the shank. Remove the veal and set aside. Add in the mirepoix, garlic, anchovy and tomato paste, caramelize all the ingredients together, add the Barolo to the pan to deglaze. Add the veal stock to the pan and reduce by 1/4. When reduced, pour the simmering liquid over the 4 veal shanks in a roasting pan, add the diced tomato and parsley. Cover first with plastic wrap then with aluminum foil, place in a preheated 325 degree oven for 3 1/2 hours. Check for fork tenderness. Garnish with the gremolata and shaved, roasted parsnips and carrots. (Gremolata: chopped parsley, lemon zest, bread crumbs, anchovy) Reduce braising liquid by 1/4, season and pour over shanks.
VEAL OSSO BUCO (YUMMY)
This is a very tender Italian veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking. Original recipe makes 6 to 8 servings, but I scaled it down to make 2 servings. It is DELICIOUS!!!
Provided by Alan Leonetti
Categories Veal
Time 2h55m
Yield 2 serving(s)
Number Of Ingredients 23
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 in skillet.
- 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.
- Serve the delicious sauce over meat, a bed of rice, or mashed potatoes.
Nutrition Facts : Calories 293.3, Fat 22.4, SaturatedFat 8.1, Cholesterol 26.6, Sodium 2184.4, Carbohydrate 22.2, Fiber 4.3, Sugar 8.8, Protein 3.8
OSSOBUCCO
This classic veal recipe provides the staple for a magnificent Italian Sunday lunch
Provided by Ruth Watson
Categories Dinner, Main course
Time 2h45m
Number Of Ingredients 10
Steps:
- Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.
- Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.
- Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.
- Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.
- Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it's still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).
Nutrition Facts : Calories 383 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 1.15 milligram of sodium
VEAL OSSO BUCO
Steps:
- 1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours.
- 2. Rinse the veal shanks of their salt and pat dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with pepper.
- 3. Preheat the oven to 350°F.
- 4. Heat a large, ovenproof casserole over high heat. Put the oil into the casserole and let it heat.
- 5. Meanwhile, put the flour in a shallow bowl, dredge the veal shanks in it, and pat off the excess. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside. If the oil turns dark during the process, discard it and heat a fresh cup of oil.
- 6. Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
- 7. Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
- 8. Remove the herbs from the braising liquid and discard. Let the veal shanks come to room temperature in the braising liquid. Remove the veal shanks and set aside. Strain the liquid through a fine-mesh sieve or chinois into a large saucepan. Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Return the strained vegetables to the liquid and taste for seasoning.
- 9. To serve, cut and discard the twine, put a single osso buco (veal shank) in a bowl, and ladle about 3/4 cup of the sauce and vegetables over it. (If the sauce and the meat are not still warm, heat them together very gently over low heat for 8 to 10 minutes.)
- 10. Garnish each osso buco with the fresh horseradish, lemon zest, and chopped parsley and season with pepper.
VEAL OSSO BUCO
Make and share this Veal Osso Buco recipe from Food.com.
Provided by Rita1652
Categories Veal
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325°.
- Preheat a dutch cast iron oven over medium heat.
- Season the veal shank liberally with salt and pepper.
- Add the diced pancetta to the preheated pan, and cook, stirring occasionally.
- When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel.
- If necessary, drain off all but two tablespoons of the fat from the pan add olive oil.
- Dredge the veal shanks through some flour, shake off any excess and add the meat to the hot fat in the pan.
- Turn the heat under the dutch oven to medium high and cook the meat on each side until well browned (about 5 minutes per side).
- Remove the shanks to a plate.
- Add the mirepoix to the dutch oven.
- Cook the mirepoix (Carrots, Onion, & Celery), until the onions are translucent (about five minutes) and toss in the garlic, thyme, capers, olives and anchovies.
- Continue cooking until the vegetables just begin to brown (about 10 minutes).
- Add the pancetta & shanks back to the pan.
- Pour in the wine, and then add enough stock or broth to come about half way up the side of the shanks.
- Cover the pan and put it in the oven to cook until the meat is as tender.
- The more braising time, the more tender the meat.
- It should take at least 2 hours, at which point you'll have a fine dish.
- More time is better, but make sure to add more wine if needed.
- Optional: Remove meat and cover add the slurry to the liquid stir in completely and cook 5 more minutes stove top till thickened.
- Top with Gremolata.
VEAL OSSO BUCO OVER SAFFRON RISOTTO
Cooking with Nunzio & Fox's Anthony Gargano on FOX 29's Good Day Philadelphia! Featuring this restaurant favorite, the Osso Buco Milanese Style. Enjoy! For More Recipes from Nunzio Check Out www.nunzios.net or visit his restaurant in Collingswood nj. Nunzio Ristorante Rustico www.nunzios.net 706 Haddon Ave. Collingswood, NJ 08108
Provided by loverfood22
Categories Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Instructions: Osso Buco.
- Pre-heat oven at 375 degrees.
- Flour the veal shanks and saute on both sides and set aside in a small deep baking pan. In the same saute pan cook the onions, garlic, celery and carrots. Add 1 glass of white wine and cook down for 2 minutes. Add the plum tomatoes, herbs and veal stock. Bring to a boil and pour over the veal shanks. The shanks must be submerged in the liquid. Add salt & pepper. Cover the pan with aluminum foil and bake in the oven for 60 minutes at 375 degrees.
- Instructions: Saffron Risotto.
- In a medium pot saute the onions in olive oil until golden. Add the rice and stir with a wooden spoon for 2 minutes. Add the bay leaf and white wine and allow the wine to evaporate. Add the saffron and the boiling veal stock covering 1 inch above the rice. Let the rice cook at moderate heat for about 18 minutes stirring continuously. You may add the rest of the veal stock as needed.
- At the end, add 1 ounce of extra virgin olive oil and parmigiano cheese. Stir with a wooden spoon until the rice is creamy. To serve, ladle 5 ounces of risotto in the middle of each plate. Hollow the middle of the rice (volcano) and place the Osso Buco inside and cover with the veal sauce. Sprinkle with parmigiano cheese and serve.
Nutrition Facts : Calories 403.9, Fat 11.2, SaturatedFat 3.4, Cholesterol 9.6, Sodium 261.9, Carbohydrate 52.4, Fiber 3.4, Sugar 5, Protein 9.8
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OSSO BUCO WITH SAFFRON RISOTTO RECIPE | DELICIOUS. MAGAZINE
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4/5 (3)Servings 4Cuisine Italian RecipesCategory Risotto Recipes
- Season the osso buco well with salt and pepper. Cut pieces of string long enough to tie around each piece of meat (thick osso buco slices are easier to tie than thinner ones).
- Use a deep, lidded frying pan that‘s large enough to fit the meat snugly in a single layer. Heat the pan with a little of the olive oil over a medium heat, then add the meat and brown all over; proper browning takes at least 20-30 minutes.
- Add all the remaining osso buco ingredients, except the wine. Nestle the veg under the meat, then cook on a low heat for 15-20 minutes.
- Heat the oven to 160°C/140°C fan/gas 3. Add the wine, and some water if necessary, to the pan to come two-thirds of the way up the meat. Set the lid ajar on top of the pan, then cook in the oven for 3 hours or until the meat is tender and starting to fall apart.
- Meanwhile, to make the risotto, toast the rice in a dry medium pan over a high heat for 4-5 minutes or until it smells strongly of rice, but not so much as to give it any colour.
- Add the saffron strands, then return the toasted rice to the pan and stir to coat in the buttery onions. Increase the heat to medium, then add the wine and simmer until the liquid has been completely absorbed.
- Bit by bit, add the stock; wait until the stock has been absorbed before adding more, cooking and stirring until the rice is al dente and the sauce thickened.
- When the rice needs just a few minutes more cooking, add the bone marrow, if using. Vigorously stir in the parmesan and remaining butter to give a velvety texture.
- Increase the heat towards the end of the osso buco cooking time to thicken the sauce. Remove and discard the string from the osso buco. Combine all the gremolata ingredients in a small bowl, scatter over the osso buco, then serve with the saffron risotto.
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- Preheat your oven to 350°F. In a large heavy-based pan, heat a couple of glugs of olive oil until hot. Cover the veal shins with enough seasoned flour to coat.
- Pour a glug of olive oil into a separate heavy-based pan and add the chopped carrots, celery and one of the onions. Sweat these slowly and add the chopped rosemary, thyme leaves, garlic and a good pinch of salt and grind of pepper.
- When the vegetables are starting to stick, add the glass of white wine and allow to bubble away for 2 minutes, scraping all the good bits off the bottom of the pan.
- When there are about 30 minutes to go with the veal shins, you should make the risotto. Put a glug of oil and half the butter in a saucepan and in it slowly sauté the other chopped onion until it becomes translucent and glossy.
- Add the rice to the onion and stir for 2 minutes, coating every grain. Add the glass of vermouth. This will create a large cloud of steam and a wonderful smell as it evaporates.
- At this point, delicately scatter the pinch of saffron into the rice. Add another ladle to cover the rice and repeat this process as the rice absorbs the stock and the grains release their starch and the whole mixture takes on a delightful creamy consistency.
- When the rice is done, remove from the heat and carefully fold in the Parmesan and the remaining butter. Cover and let the whole thing rest for a few minutes.
- Take the veal from the oven and remove the foil. The meat should be practically falling off the bone. Serve the risotto onto each of the 6 plates and place a veal shin on top of each mound of yellow rice.
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