OSSO BUCO WITH GREMOLATA
Veal shanks braised in wine-tomato sauce are a traditional one-pot Milanese comfort dish. A flurry of parsley-lemon gremolata cuts through the meat's richness for a balanced and beautiful main, fit for a holiday feast.
Provided by Sohui Kim
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Osso buco: Preheat oven to 325 degrees F. Tie veal shanks at the equator with kitchen twine. Preheat a heavy-bottomed pot over medium heat. Season veal shanks with salt and pepper on all sides, then evenly dust with flour. Add 1 tablespoon oil to the pot and swirl to evenly heat, 30 seconds. When oil is shimmering, add the veal shanks and sear on both sides until brown, 2-3 minutes per side. Then sear the sides. Meanwhile, prepare the vegetables.
- While the veal shanks are browning, prepare the mirepoix: Trim carrots and celery, then cut into a uniform large dice. Peel and halve the onion, then dice into the same size as the carrots and celery. Meanwhile, continue turning the veal shanks so they brown on all sides (turn heat down to low if the pot gets too smoky). The brown bits forming on the bottom of the pan, called "fond," will be used to flavor the sauce later. Smash garlic; remove skin, trim the tip, and slice. Turn off heat, remove browned shanks from pot, and set aside, leaving fond and drippings in the pot.
- Turn heat to medium-low. Add butter and all of the vegetables to the pot. Season with salt and stir, scraping up the fond. Sauté until soft, 3-4 minutes. Turn heat to medium and add wine to the vegetable mixture. Stir and scrape to finish deglazing the pot, then reduce by half, 2-3 minutes. Meanwhile, make a bouquet garni by tying the parsley stems and thyme together with twine. (Making a bouquet will make it easier to remove and discard the herbs when the dish is finished.) Add to the pot. Peel three long strips of lemon peel, from top to bottom, and add to the pot, followed by the bay leaves. Stir, then add the beef broth and crushed tomatoes.
- Bring sauce to a simmer, and continue simmering until reduced slightly, 6-8 minutes. Nestle the osso buco pieces into the vegetable sauce mixture; it should come halfway up the sides of the veal shanks. Spoon sauce over the tops of the shanks. Cover and place in the oven to braise for a total of 2 hours, checking after 1 hour and basting with sauce. Meanwhile, make the gremolata.
- Gremolata: Pick the leaves off the parsley and finely chop. Set aside. Peel strips of lemon peel from top to bottom, trying to avoid the white pith as much as possible. Julienne the peel into long slivers, then finely dice. (Alternatively, you can use a Microplane zester.) Add zest to the parsley mixture. Smash and peel the garlic cloves; finely chop 1½ cloves and add to the bowl. Season to taste with salt, stir, and set aside.
- Assembly: After 2 hours of braising, remove osso buco from the oven. Shanks should be fork tender, with sauce clinging to the meat. Taste and adjust seasoning. Transfer shanks to a serving platter and remove the strings. Discard bouquet garni, bay leaves, and lemon peels. Ladle sauce over the shanks, followed by a sprinkling of gremolata. Serve with remaining gremolata on the side.
OSSO BUCO WITH GREMOLATA
Reserve leftover scraps of veal for Pasta e Fagioli with Roasted Garlic Soup.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the osso buco: Preheat the oven to 375 degrees F. Heat the EVOO in a large Dutch oven over medium-high to high heat. Sprinkle the shanks with salt and pepper and brown all over, turning occasionally, 12 to 15 minutes. Transfer to a large plate.
- Stir the garlic, celery, carrots, onions and fennel seeds into the pot, 3 to 4 minutes. Add the rosemary, thyme, tomato paste and bay leaves, sprinkle with salt and pepper and stir 1 minute. Sprinkle the flour over the vegetables and stir 1 minute, then pour in the wine and deglaze the pot, scraping and stirring 1 minute longer. Add the chicken stock and saffron, followed by the tomatoes. Add the orange peel, juice and chile. Scrape down the pot and add the meat back into the pot. Cover and transfer to the oven. Cook, turning the meat once about halfway through, 2 hours.
- For the gremolata: When the meat is about ready to come out of the oven, combine the orange zest on aboard with the lemon zest. Finely chop the parsley and combine with zest and the chopped or processed nuts.
- For serving: Transfer the shanks to a platter and cut off the kitchen string. Split the crusty bread and warm through in the oven. Fish the bay leaves out of the sauce and place the Dutch oven back on the stove over medium-high heat. Whisk the sauce to combine and thicken, 4 to 5 minutes.
- Serve the shanks in shallow bowls topped with the chunky sauce and gremolata. Serve the crusty bread on the side for mopping.
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.
GIAN TONY'S RISOTTO FOR OSSO BUCO
Steps:
- 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 and add to risotto when almost done.
- Plate with Osso buco, sprinkle with Parmesan cheese and with chopped parsley.
OSSO BUCO WITH GREMOLATA
Steps:
- Heat the oil in your small pot. Rub salt over the veal shank, and put it into the sizzling oil. Brown lightly on one side, then turn and brown the other. Turn the veal on its side to make room for the onion, carrot, tomato, and leek pieces. Sauté them for a minute or two, then flip the shank over so it is bone side down, and pour in the wine. Stir to get up any browned bits, and reduce the wine by half. Pour in the broth; add several grindings of pepper, lay the rosemary and parsley stems on top, and cover. Let cook for 1 3/4 hours at a gentle simmer.
- Meanwhile, put together the gremolata-the tasty, garlicky topping-by simply mixing the minced garlic, lemon peel, and parsley together.
- When the meat is very tender, remove it to a warm plate, discarding the parsley stems, and sprinkle the top with as much of the gremolata as you like. Eat with some crusty bread to sop up the sauce. And don't forget the marrow. Use a little coffee spoon to scrape it out and extract the last precious morsel.
OSSO BUCO WITH GREMOLATA
This is my favorite Osso Buco. It seems like a lot of work, but it's well worth the effort. The classic garnish for osso buco is gremolata which is a mix of grated lemon zest, parsley and garlic. This recipe is in The Italian Collection cookbook from The Best of Food & Wine.
Provided by Mary Close
Categories Veal
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- In a large flame proof casserole, melt the butter in the oil over moderate heat.
- Dredge the veal in the flour and shake off any excess. Working in batches, saute veal on all sides until golden brown. Do not crowd the pan. Remove to a bowl.
- Add the onions, carrots, celery and garlic. Cover and cook until vegetables are tender, about 15 minutes.
- Place the veal on top of the vegetables, making sure the bones are upright. Sprinkle the marjoram, basil and thyme on top. Add the tomatoes, tomato paste, white wine, chicken stock, strips of lemon zest, bay leaf and parsley sprigs. If necessary, add enough water to cover the shanks.
- Bring to a boil, reduce heat to low and simmer, covered, until the meat is tender, about 2 hours.
- Transfer the veal shanks to a heated platter, remove the strings and cover with foil to keep warm. Increase the heat to high and boil, stirring frequently until the sauce is reduced by half, about 20 minutes. Pour the sauce over the meat.
- Just before serving , combine the parsley, garlic and lemon zest to make the gremolata. Sprinkle over the top of the Osso Buco.
Nutrition Facts : Calories 535.4, Fat 17, SaturatedFat 5.5, Cholesterol 221.2, Sodium 343.2, Carbohydrate 24.3, Fiber 2.9, Sugar 6.1, Protein 58.5
More about "osso buco over risotto with raisin gremolata recipes"
OSSO BUCO IN BIANCO, WITH RISOTTO MILANESE & GREMOLATA
Web 2015-02-28 2 Cups white wine or vermouth. ¾ cup chicken stock. Preheat the oven to 270°C. Season the flour generously with salt and freshly …
From farmqueenfoods.ca
Estimated Reading Time 2 mins
From farmqueenfoods.ca
Estimated Reading Time 2 mins
See details
OSSO BUCO ALLA GREMOLATA | CUISINE TECHNIQUES
Web Add the bay leaves, rosemary and salt. Bring to a boil, then cover and transfer to a preheated 400-degree oven. Cook until meat is fork tender, about 1 ½ hours. Remove the twine from the shanks. Make the …
From greatchefs.com
From greatchefs.com
See details
OSSO BUCO WITH MAPLE GREMOLATA | MAPLE FROM CANADA
Web MAPLE GREMOLATA. 2 lemons, the zests finely minced; 1/4 cup parsley, minced; 1 clove of garlic, finely minced; 2 tsp maple sugar; Method OSSO BUCO. Position rack in centre …
From maplefromcanada.ca
From maplefromcanada.ca
See details
OSSO BUCO WITH GREMOLATA RECIPE | EPICURIOUS
Web 2011-12-09 Preheat the oven to 375°F. Using the same pot, sauté the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the …
From epicurious.com
From epicurious.com
See details
VENISON OSSO BUCO WITH RISOTTO AND GREMOLATA RECIPE
Web 2021-11-16 1 tablespoon butter. Salt to taste. Directions: Toast the rice in a little oil on high heat until and stir. The rice will appear caramelized and toasted light brown, about 2-3 …
From northamericanwhitetail.com
From northamericanwhitetail.com
See details
OSSO BUCO WITH GREMOLATA FOOD - HOMEANDRECIPE.COM
Web Just before serving , combine the parsley, garlic and lemon zest to make the gremolata. Sprinkle over the top of the Osso Buco. Nutrition Facts : Calories 535.4, Fat 17, …
From homeandrecipe.com
From homeandrecipe.com
See details
VEAL OSSO BUCO - AMANDA'S COOKIN' - BEEF
Web 2022-11-23 Instructions. Preheat oven to 325 F. Season the veal shanks with garlic salt and black pepper. You will not use it all, reserve the rest for a later step. Dredge …
From amandascookin.com
From amandascookin.com
See details
OSSO BUCO RECIPES : FOOD NETWORK | FOOD NETWORK
Web 2022-11-25 Giada De Laurentiis’ Classic Osso Buco Recipe. Video | 04:28. ... Osso Buco Over Risotto with Raisin Gremolata. Recipe | Courtesy of Antonia Lofaso Total …
From foodnetwork.com
From foodnetwork.com
See details
OSSO BUCO OVER RISOTTO WITH RAISIN GREMOLATA | RECIPE IN …
Web Apr 20, 2022 - Get Osso Buco Over Risotto with Raisin Gremolata Recipe from Food Network. ... Apr 20, 2022 - Get Osso Buco Over Risotto with Raisin Gremolata …
From pinterest.com
From pinterest.com
See details
VEAL OSSO BUCO WITH GREMOLATA RECIPE | MYRECIPES
Web Osso buco is a dish made with slow-braised shanks. Gremolata, a combination of parsley, lemon rind, and garlic, is a traditional finishing touch. ... Recipes; Veal Osso Buco with …
From myrecipes.com
From myrecipes.com
See details
SAFFRON RISOTTO WITH OSSO BUCO AND GREMOLATA | GOURMET TRAVELLER
Web 2010-04-20 1. Preheat oven to 140C. Bring saffron and 240ml water to the boil in a small saucepan. Whisking continuously, add rice flour and cook, stirring occasionally, until …
From gourmettraveller.com.au
From gourmettraveller.com.au
See details
OSSO BUCO RECIPE {WITH GREMOLATA} - EASY RECIPES
Web Ingredients. Ingredient Checklist. 1/3 cup all-purpose flour. Coarse salt and freshly ground pepper. 4 pieces veal shank, 3 inches thick (choose large-diameter pieces with broad …
From recipegoulash.cc
From recipegoulash.cc
See details
BRAISED VEAL OSSO BUCCO WITH GREMOLATA AND PORCINI RISOTTO - SAVEUR
Web 2016-08-01 In a medium-large saucepan over medium-high heat, melt the butter and add the shallot; cook, stirring, until softened, about 2 minutes. Add the rice and season …
From saveur.com
From saveur.com
See details
BEEF OSSO BUCCO - PETER'S FOOD ADVENTURES
Web 2022-11-26 Pre-heat oven to 450°F/220°C. Cut 5 tomatoes in half or quarters. Place in a bowl with garlic and onion. Drizzle with Olive Oil, season with salt and pepper and toss …
From petersfoodadventures.com
From petersfoodadventures.com
See details
OSSO BUCO OVER RISOTTO WITH RAISIN GREMOLATA | PUNCHFORK
Web 2 to 3 pounds veal osso buco (3 to 4 shanks, each 1 1/4 to 1 1/2 inches thick) 1 tablespoon chopped fresh oregano; 2 tablespoons chopped flat-leaf parsley, plus 3 sprigs; 1 small …
From punchfork.com
From punchfork.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