CLASSIC OSSO BUCO
Steps:
- 1. Heat the oven to 350°F (176°F/Gas 4). Put the flour on a plate, add generous amounts of salt and pepper, and coat the veal slices, with flour, patting to remove the excess. Heat the oil and butter in a sauté pan or frying pan big enough for all the veal slices to touch the bottom. Add half the slices and brown them over quite high heat, 2 to 3 minutes. Turn them, brown the other side and remove them to a plate. Brown the remaining slices and remove them also.
- 2. Lower the heat to medium, add the onion and carrot and sauté until golden, 5 to 7 minutes. Pour in the wine and boil until reduced by half, stirring to dissolve the pan juices. Stir in the tomatoes, garlic, orange zest, veal stock, salt, and pepper. Immerse the veal slices in this sauce - the liquid should come at least halfway up the sides. Cover the pan and bring it to a boil.
- 3. Braise the shanks in the oven until the meat is very tender and falling from the bone, 1 1/2 to 2 hours. Stir from time to time, gently turning the slices, and if the pan seems dry, add more stock. At the end of cooking, taste and adjust seasoning of the sauce. Osso buco can be cooked ahead and stored up to 3 days in the refrigerator, or frozen. Keep it in the pan ready to be reheated on top of the stove.
- 4. For the gremolata, chop the garlic; pull parsley leaves from the stems, and chop the leaves together with the garlic. Stir in the grated lemon zest and pile the gremolata in a bowl. It can be served separately from the osso buco, for guests to help themselves, or sprinkled on the dish just before it goes to the table.
OSSO BUCO DON TONY
My dad, Antonio (a.k.a. Tony), inspired this dish. Like a painter's body of work, his culinary life is marked by distinct periods. When he went through an osso buco period, I decided that if I was going to be making a lot of osso buco, it was going to be a Mexican osso buco, spiked with lime, chiles, cilantro, and garlic.
Yield serves 2
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Season the veal shanks all over with salt and pepper. Place the flour on a plate and dredge the veal shanks in the flour, shaking off the excess.
- Heat the olive oil in a large heavy ovenproof pot over medium-high heat. Add the veal shanks and cook for 5 minutes per side, or until browned all over. Transfer them to a plate.
- Add the onion, carrot, celery, chiles, and minced garlic to the same pot. Cook for 3 minutes, or until the vegetables begin to brown. Add the wine and bring to a boil, scraping up the browned bits. Cook for 2 minutes, or until slightly reduced. Then stir in the canned tomatoes with juice, beef broth, and 3 tablespoons of the lime zest.
- Return the veal shanks to the pot and push them down into the sauce. Bring the sauce to a boil and then turn off the heat. Cover the pot tightly, and carefully transfer it to the oven. Braise the veal shanks for 2 hours, or until tender.
- Uncover the pot and continue to cook in the oven for 25 minutes, or until the sauce thickens. Meanwhile, combine the cilantro, whole garlic cloves, and remaining 1 tablespoon lime zest in a food processor and pulse 5 or 6 times, or until finely chopped.
- Transfer the veal shanks to a platter. Season the sauce to taste with salt and pepper, and pour it over the veal shanks. Sprinkle the cilantro mixture generously over the osso buco, and serve.
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
More about "osso buco gian tonys recipes"
MAKING THE PERFECT OSSO BUCO | CHEF JEAN-PIERRE
Recipe Ingredients. 1x. 2x. 3x. 2 large Osso Bucco. 2 cups Flour for dusting. ¼ cup fine Corn Meal, optional. 2 tablespoons Garlic Olive Oil or Extra Virgin Olive Oil. 1 large Onion diced. 2 …
From chefjeanpierre.com
From chefjeanpierre.com
See details
OSSO BUCO | RICARDO
In a shallow bowl, place the flour. Coat the veal slices in the flour. In a large pot, brown the meat on both sides in the olive oil. Season with salt and pepper. Remove from the pot and set aside …
From ricardocuisine.com
From ricardocuisine.com
See details
AUTHENTIC ITALIAN OSSO BUCO RECIPE (ALLA MILANESE)
Sep 25, 2023 Recipe Recap. Ingredients. Prep Time: 20 Min. Cook Time: 2 H0urs. Servings: 4. For Ossobuco. 4 veal osso buco (cross-cut veal shanks with marrow in the bone), 1 to 1 ½ inches thick (3 to 4 cm high) 1 medium onion. 50 …
From recipesfromitaly.com
From recipesfromitaly.com
See details
OSSO BUCO GIAN TONY'S RECIPE | FOOD NETWORK
Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
See details
OSSO BUCO GIAN TONY'S RECIPE | FOOD NETWORK
Summer Pasta with Grilled Eggplant Sauce. Skirt Steak Fajitas. Frozen Strawberry Lemonade Pie
From foodnetwork.cel02.sni.foodnetwork.com
From foodnetwork.cel02.sni.foodnetwork.com
See details
OSSO BUCCO - SICILIAN GIRL
Osso Bucco. This slowly braised, melts-in-your-mouth tender and falls off the bone with very little persuasion dish, is one of my favorites. The original version was seasoned with cinnamon, allspice and bay and garnished with …
From siciliangirl.com
From siciliangirl.com
See details
CLASSIC OSSO BUCO - THE DARING GOURMET
Dec 4, 2022 This classic Osso Buco recipe features beef or veal shanks slow-simmered until fork tender in a deliciously rich gravy. Ultimate comfort food! The Daring Gourmet
From daringgourmet.com
From daringgourmet.com
See details
OSSO BUCO | RECIPETIN EATS
Aug 25, 2017 OSSO BUCO. Recipe VIDEO above. Meltingly tender veal shanks slow cooked in a tomato sauce, a classic Italian dish! This is traditionally served with Risotto Milanese (saffron risotto) but is also terrific over mashed …
From recipetineats.com
From recipetineats.com
See details
THE BEST OSSO BUCO RECIPE - SIMPLY RECIPES
Oct 29, 2023 For the Osso Buco. 4 ounces pancetta, diced into 1/4 inch cubes (see recipe note) 2 1/2 to 3 pounds veal shanks (4 to 6 pieces 2 to 3 inches thick) 1/2 cup diced carrot (1/4-inch dice) 1/2 cup diced celery (1/4 inch dice) 1 …
From simplyrecipes.com
From simplyrecipes.com
See details
OSSO BUCO - SIP AND FEAST
Feb 18, 2023 Osso buco is a northern Italian dish that’s made with veal shanks that are braised in a wine sauce and served with a mixture of parsley, garlic, and lemon, also known as a …
From sipandfeast.com
From sipandfeast.com
See details
GIAN TONY'S RISOTTO FOR OSSO BUCO RECIPE - COOKING INDEX
In a saucepan melt butter over low heat. Add rice and 2 cups chicken stock. Cook for 16 to 18 minutes, stirring, adding more of the stock as needed. Add saffron to 1/2 cup of stock, dissolve …
From cookingindex.com
From cookingindex.com
See details
GIAN TONY'S RISOTTO FOR OSSO BUCO RECIPE | FOOD NETWORK
Summer Pasta with Grilled Eggplant Sauce. Skirt Steak Fajitas. Frozen Strawberry Lemonade Pie
From foodnetwork.cel02.sni.foodnetwork.com
From foodnetwork.cel02.sni.foodnetwork.com
See details
OSSO BUCO - JO COOKS
Dec 10, 2023 This easy recipe involves slow-cooking lamb shanks with aromatic vegetables until the meat just falls off the bone, and the marrow seamlessly melds into the sauce, creating a dish with a luxurious taste and …
From jocooks.com
From jocooks.com
See details
OSSO BUCO WITH GREMOLATA RECIPE - BBC FOOD
Ingredients. 1.5kg/3lb 5oz veal shin, cut into slices about 4cm/1½in thick. 4 tbsp olive oil. 25g/1oz plain flour. 1 brown onion, chopped. 1 small carrot, peeled and chopped. 1 celery stick,...
From bbc.co.uk
From bbc.co.uk
See details
CHEF TONY'S TUSCANY STYLE OSSO BUCO RECIPE - SMITHFIELD CULINARY
Ingredients. 1.8 oz. finely chopped onions. 1.8 oz. finely chopped carrots. 1.8 oz. finely chopped celery. 4 teaspoons minced garlic. 3 oz. olive oil. 1 cup white wine. 1 quart pork stock. 1 quart …
From smithfieldculinary.com
From smithfieldculinary.com
See details
GIAN TONY S RISOTTO FOR OSSO BUCO RECIPE - KEYINGREDIENT
Discover our recipe. Try Gian Tony s Risotto For Osso Buco! You'll just need 1/3 pound butter, 1 pound arborio rice, 4 cups chicken stock, 1 1/4 teaspoons saffron, Salt to...
From keyingredient.com
From keyingredient.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love