OSSO BUCCO AND VEGETABLES
I first had Osso Bucco in San Francisco at the U.S. Restaurant in North Beach and I loved it. I always wanted to make my own and I was able to do that through searching through different recipes and coming up with my own recipe. Thanks for all the help and info provided by members here I was able to make a delicious sauce that reminds me of that Restaurant in North Beach, San Francisco.
Provided by Rhonda E! @TwoForks4U
Categories Beef
Number Of Ingredients 21
Steps:
- Make sure you cut off every bit of fat that you can get to. There is plenty of flavor in the Oxtail and you don't need any of the fat ruining your sauce and making it oily. Cut every bit of fat off on both Meats.
- Season Generously with Adolph's Meat Tenderizer (this is like salt but better) and Pepper. I didn't add more salt after this but you can if you want. I think the Tenderizer is enough salt. *Note: When you add the sauce to the meat it will make the sauce saltier. So try not to add any.
- Put Flour in a Bag and add 1/2 the meat and shake it around and remove it and put in a hot skillet with the olive oil and Sear the Meat. Do the same thing with the other 1/2 of remaining meat. Put in a Pressure Cooker, Slow Cooker or Stock Pot. I used a pressure cooker.
- Add the Rosemary Bunch, Fresh Basil Leaf & The Bay Leaf.
- In the skillet with the drippings add 1 tablespoon butter, the chopped onion & garlic. Simmer and add a little of your broth to keep the onions moist and simmering. Let simmer 2-3 minutes.
- Add the remaining 2 cups of beef broth and then the rinsed stewed chopped tomatoes. Heat until hot.
- Add the Red Wine. Let it cook for a few minutes to incorporate together.
- Pour all of the ingredients into the Pressure Cooker, Slow Cooker, Or Stock Pot. (** See Note at bottom for cooking methods)with the Spices and Seared Meat. Gently stir and loosen the meat from sitting on the bottom.
- Close the lid and turn on high, after the Pressure Cooker starts to Rock turn it down just low enough to keep it rocking then set the timer for 25 minutes.
- While the meat is cooking. Peel your Potatoes, Carrots, & Parsnips and cut into large chunks. And wait for the meat to finish cooking.
- When the meat is done and you can open the pressure cooker *Note: Very Important: (do not stir any sediments from the bottom of the pan) cut the button mushrooms in half and add to the Osso Bucco. Cover to keep warm.
- In another pan boil your vegetables until desired tenderness.
- Scoop out the Osso Bucco *Note: careful not to scrape the bottom of the Pressure cooker* and put in a large bowl.
- Serve with the Vegetables and a Loaf of French Baguette Bread.
- This recipe is excellent with the Button Mushrooms, Parsnips and Warm Baguette Bread. It really makes for a wonderful combination.
- Pressure Cooker 25 min. Contents will settle at bottom and stick to the pot. *Do not stir when done* Slow Cooker: Low 8-10 hours or until meat falls apart. Stove Top: Simmer 3 hrs, Stir often, no scraping bottom of pan. Cook until meat falls apart.
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
ALIA'S OSSO BUCO
I love osso buco. To me, not only is it comfort food at its best, but it is also a great choice when entertaining. Plus it's so easy to prepare!
Provided by Alia- Montreal Personal chef
Categories 100+ Everyday Cooking Recipes
Time 2h20m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix flour and parsley in a bowl; season with salt and pepper. Dip veal shanks into flour mixture, shaking off excess flour.
- Heat olive oil in a large skillet over medium heat. Fry veal in hot oil until browned, about 10 minutes; transfer to a large baking dish. Return skillet to stove.
- Cook and stir onion, carrots, and celery in the skillet used to fry veal until vegetables begin to brown, about 5 minutes. Transfer vegetables to the baking dish and pour wine into the skillet. Bring to a boil, scraping up any browned bits from the skillet. Reduce heat to medium-low and continue to simmer until wine is reduced by half, about 5 minutes.
- Stir tomatoes, thyme, and bay leaves into wine. Simmer until tomatoes are hot, about 10 minutes. Pour tomato mixture over veal and vegetables. Stir to combine. Cover baking dish with aluminum foil.
- Bake in the preheated oven until veal is very tender, about 90 minutes.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 21 g, Cholesterol 246.1 mg, Fat 19.4 g, Fiber 4.1 g, Protein 65.6 g, SaturatedFat 5.1 g, Sodium 422.5 mg, Sugar 8 g
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