Braised Osso Bucco With Lemon Feta Crumbles Recipes

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OSSO BUCCO (BRAISED BEEF SHANKS RECIPE)



Osso Bucco (Braised Beef Shanks Recipe) image

Osso bucco is a delicious tender, flavorful braised beef shank dish that is the perfect way to enjoy this cut of meat.

Provided by Karlynn Johnston

Categories     Main Course

Time 5h15m

Number Of Ingredients 9

2-3 pounds beef shanks (cut into 3-4 inch pieces)
1/4 cup butter
2 tablespoons minced garlic
1/2 large white onion (sliced into rings)
2 medium carrots (chopped)
1/2 cup dry white wine
one 540 millilitres can diced tomatoes
1/2 cup beef stock
salt and pepper to taste

Steps:

  • If you want, dredge the beef shanks through flour and coat it. ( I skip this to keep it lower carb)
  • Melt the butter in a large oven safe braising pan over medium to medium-high heat.
  • Fry the beef shanks in the butter until browned on the outside.
  • Remove the beef shanks to a plate, and keep warm.
  • Add the onion slices to the skillet; cook and stir until the onion is tender. Add in the garlic and the carrots and fry until the garlic is fragrant.
  • Pour in the white wine and deglaze the pan at this point. Stir in the beef broth and the tomatoes.
  • Return the beef to the pan, making sure the shanks are submerged in the sauce.
  • The best way to cook now is to place the lid on top and cook the shanks in a 300 °F for 4-5 hours, until the meat is tender and falling off the bone.
  • For stove top, cover and simmer on the stove top over low heat for 2-3 hours, checking and moving the meat occasionally to ensure that the bottom is not burning.

CHIANTI BRAISED OSSO BUCO WITH ROASTED FENNEL AND FINGERLING POTATOES AND LEMON PARSLEY PESTO



Chianti Braised Osso Buco with Roasted Fennel and Fingerling Potatoes and Lemon Parsley Pesto image

Provided by Food Network

Time 3h30m

Yield 4 servings

Number Of Ingredients 20

4 tablespoons pure olive oil
Kosher salt and freshly ground black pepper
4 center-cut veal shanks (each about 2 inches thick)
3 whole, peeled cloves garlic
1 tablespoon tomato paste
2 cups good quality red wine, preferably Chianti
4 cups good-quality veal stock
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
12 fingerling potatoes, cut into 1/2-inch thick rounds
1 bulb fennel, cut into 1/2-inch strips, fronds removed and reserved
1 teaspoon ground fennel seed, lightly toasted
1 shallot, minced
1 tablespoon coarse sea salt
1 bunch flat-leaf parsley, leaves only
1 garlic clove, minced
1 lemon, zested
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 325 degrees F.
  • Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Season the shanks with salt and pepper and brown them in the Dutch oven, turning once, until well-browned, about 4 minutes per side. Transfer the shanks to a plate.
  • Discard all but 1 tablespoon of the oil and return the Dutch oven to medium heat. Add 2 garlic cloves and cook, stirring, until lightly browned. Add the tomato paste and cook, stirring, until caramelized, about 2 minutes. Raise the heat to high, pour in the wine, and reduce by 1/4. Add the veal stock, 1 thyme sprig, rosemary, and bay leaf and bring to a boil. Arrange the shanks in the Dutch oven, cover, and transfer to the oven. Braise the shanks until the meat is tender and pulling away from the bone, about 2 1/2 hours. Remove from oven and let rest for 30 minutes.
  • Raise the oven to 350 degrees F.
  • Heat the remaining 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Add the potatoes and cook, stirring, until golden brown. Add the fennel strips and cook, stirring, until lightly browned. Stir in the remaining garlic clove and thyme sprig and season with salt and pepper. Transfer the skillet to the oven and cook until the potatoes are tender, about 10 minutes.
  • Sprinkle the fennel-potato mixture with fennel seed and shallot and cook 2 minutes more. Turn off the oven, and leave the skillet inside to keep warm.
  • Meanwhile, make the pesto: Combine the parsley, garlic, and lemon zest in a food processor and pulse until chopped. While the motor is running, drizzle in the oil until a smooth paste is formed. Season with salt and pepper.
  • When ready to serve, divide the fennel-potato mixture among plates and sprinkle with a little of the reserved fennel fronds. Place a veal shank on each plate, spoon over some of the sauce, and top with a little of the pesto. Sprinkle shanks with the sea salt and serve.

OSSO BUCCO WRAP



Osso Bucco Wrap image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

3 tablespoons oil
2 pounds beef tenderloin, cubed
2 tablespoons all-purpose flour
Salt and pepper
3 tablespoons tomato paste
1/2 medium onion, chopped
3 medium carrots, cubed
2 parsnips, diced
1/2 cup white wine
2 cups beef broth
3 tablespoons fresh thyme, minced
2 teaspoons onion powder
Six 8-inch whole-wheat flour tortillas
1 cup shredded Monterey Jack cheese

Steps:

  • Heat the oil an 8-quart stockpot over medium heat. Dredge the beef in the flour and some salt and pepper and brown on all sides in the oil. Stir in the tomato paste, then add the onions, carrots and parsnips; stir to combine. Deglaze the pot with the white wine, then add the broth, thyme and onion powder and stir to combine. Raise the heat to medium-high and bring to a boil, then lower the heat and simmer for 30 minutes, stirring often.
  • Warm the tortillas in a skillet. When warm, fill with beef, sprinkle with cheese and roll up like a burrito. Enjoy!

OSSO BUCO WITH LEMON AND SAGE



Osso Buco With Lemon and Sage image

Provided by Moira Hodgson

Categories     dinner, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 12

1 onion, sliced
4 tablespoons of vegetable oil
2 cloves garlic, minced
2 strips lemon peel
2 veal shanks, sawed into eight pieces 1 1/2 inches thick
Flour for dredging
1 cup dry white wine
2 cups beef stock
2 cups canned Italian plum tomatoes, with their juice, chopped
1 tablespoon fresh sage leaves (or 1 teaspoon dried)
Coarse salt and freshly ground pepper to taste
1 tablespoon parsley, minced

Steps:

  • In a heavy casserole, soften the onion in two tablespoons of vegetable oil. Add the garlic and lemon peel and cook for two to three minutes.
  • Meanwhile, dredge the veal shanks in flour, heat the remaining oil in a frying pan and saute the shanks a few at a time until they are lightly browned on all sides. Add them to the casserole.
  • Pour the fat from the skillet. Add the white wine and scrape up the coagulated cooking juices. Add the stock, tomatoes, sage, salt and pepper. The liquid should cover the veal. If it does not, add more stock.
  • Cover the casserole and simmer over low heat for two hours, or until the veal is very tender. If there is too little liquid during cooking time, add more. If there is too much, when the shanks are done remove them to a heated serving dish. Bring the liquid to boil over high heat until it has reduced and thickened. Pour it over the shanks. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 16 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 869 milligrams, Sugar 3 grams, TransFat 0 grams

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