Barramundi Osso Buco Recipes

OSSO BUCO

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

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.

BARRAMUNDI OSSO BUCO

Steps:

• Preheat the oven to 250F. Set a large skillet over medium heat.
• Add the bacon in one layer and cook stirring occasionally until nicely browned and the fat is rendered, 5-8 minutes. Add onion, carrots, celery, whole garlic cloves, and a generous pinch of salt. Cook over medium heat, stirring occasionally, until the vegetables are tender and golden brown, 10-12 minutes.
• Add the herbs, tomatoes, and wine. Bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes.
• While the sauce is cooking, prepare the barramundi. Dry barramundi well on paper towels. Season it all over with salt and pepper, and dredge in flour, shaking off access. Set a large non-stick or cast-iron skillet over high heat. When hot, add the oil and swirl the skillet to coat. Place the fish in the pan without crowding and cook on all sides until golden brown (1-2 minutes per side). Remove barramundi from the pan and set aside. Taste the sauce and correct seasoning.
• Place barramundi in the pan with the sauce and spoon the sauce on top of it. Cover the skillet and place in the oven for about 18 minutes per inch of thickness. Start testing for doneness 5 minutes before the estimated cooking time is up. The fish is done when it's at 140F. Serve immediately with the sauce and some good crusty bread for dipping. Mashed potatoes are also quite heavenly with this dish.

OSSO BUCO

Steps:

• Heat a large, deep skillet over medium-high heat for a couple of minutes. Add the oil, swirl it around, and pour out any excess. Add the veal slices and cook until nicely browned on the first side, about 5 minutes. (For even browning, you can rotate the slices, but try not to disturb them too much.) Turn and brown the other side.
• When the second side is just about completely browned, sprinkle with a little salt and pepper and add the garlic and anchovies to the pan. Cook, stirring a little, until the anchovies dissolve and the garlic browns, about 2 minutes. Add the liquid and let it bubble away for about a minute.
• Turn the heat to low and cover the skillet. Five minutes later, check to see that the mixture is simmering - just a few bubbles appearing at once - and adjust the heat accordingly. Cook until the meat is very tender and pulling away from the bone, at least 90 minutes and probably somewhat more; turn the slices every half-hour or so. (When the meat is tender, you may turn off the heat and refrigerate the dish for up to 24 hours; reheat gently before proceeding.)
• Remove the meat to a warm platter and turn the heat to high. Boil the sauce until it becomes thick and glossy, about 5 minutes. Stir in the butter if you like, and serve the meat with the sauce spooned over it.