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
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.
OSSO BUCO TENDER TEX MEX
I took this Italian dish and brought it to Texas! Texas is known for the cattle and chilies. Seasoned nicely and slow cooked so tender that the meat falls off the bones. No Knife needed here!
Provided by Rita1652
Categories Veal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees.
- Mix together the flour, salt, pepper, paprika, cumin, oregano.
- Dust all sides of veal shanks.
- Whisk one cup water to remaing seasoned flour, set aside.
- In a hot large oven proof pan (A good choice Le Creuset) heat oil, just enough to cover bottom of pan.
- Brown shank for 4-5 minutes each side over medium high heat.
- Remove and set aside.
- In same pan add oil if needed and saute bell pepper, onions for 4 minutes add poblano, chipotles, and garlic cook for 1 minute.
- Add crushed tomatoes, chipotle sauce.
- Stir in the water with the seasoned flour.
- Add 1/4 cup parsley.
- Place shanks in pan top each with a wedge of lime and some sauce to coat. Saving half the lime for the Gremolata.
- Liquid should come up to the edge of the shanks. If not add addition water, wine or broth.
- Cover and place in oven cooking for 2 hours.
- Gremolata:.
- Mix lime zest, remaining lime juice, garlic, and 1/4 cup parsley/cilantro.
- Plate over polenta, or recipe #218587 to soak up juices and to help calm the yummy heat.
Nutrition Facts : Calories 514.2, Fat 12.7, SaturatedFat 3.7, Cholesterol 255.2, Sodium 721.4, Carbohydrate 30.3, Fiber 5.5, Sugar 11.4, Protein 69.3
VEAL OSSO BUCO (YUMMY)
This is a very tender Italian veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking. Original recipe makes 6 to 8 servings, but I scaled it down to make 2 servings. It is DELICIOUS!!!
Provided by Alan Leonetti
Categories Veal
Time 2h55m
Yield 2 serving(s)
Number Of Ingredients 23
Steps:
- In a shallow dish, stir together flour, salt, and black pepper.
- Dredge meat in seasoned flour.
- In a large skillet, melt butter with oil over medium heat.
- Brown meat in skillet.
- Remove meat from pan, and set aside.
- Add onion, carrots, celery, and garlic to drippings in pan.
- Cook and stir for about 5 minutes.
- Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf.
- Return meat to pan.
- Bring to a boil, and reduce heat to simmer.
- Cover, and cook for 2 1/2 hours.
- Serve the delicious sauce over meat, a bed of rice, or mashed potatoes.
Nutrition Facts : Calories 293.3, Fat 22.4, SaturatedFat 8.1, Cholesterol 26.6, Sodium 2184.4, Carbohydrate 22.2, Fiber 4.3, Sugar 8.8, Protein 3.8
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