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 WITH COUSCOUS
Make and share this Osso Buco With Couscous recipe from Food.com.
Provided by Kiwi Kathy
Categories Stew
Time 1h45m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 200 degrees C / 180 degrees C fan forced.
- Spray carrot, celery and onion with oil. Heat a large frying pan over moderate heat. Add garlic and vegies. Cook for 4 -5 minutes. Transfer to a 2 litre (8 cup) casserole dish.
- Reheat frying pan. Toss veal in flour. Cook veal in batches for 2 -3 minutes or until browned. Transfer to casserole dish.
- Whisk tomato paste, tomato, stock and bay leaves in a large jug. Pour over veal and vegies in dish.
- Bake uncovered for 1 1/2 hours or until tender. Season with salt and pepper.
- Spoon couscous into shallow bowls. Top with Osso Buco, zest and oregano.
- Serve at once.
Nutrition Facts : Calories 634, Fat 1.8, SaturatedFat 0.4, Sodium 956.4, Carbohydrate 131.2, Fiber 11.5, Sugar 10.4, Protein 22.9
OSSO BUCO WITH BALSAMIC ONIONS
Make and share this Osso Buco With Balsamic Onions recipe from Food.com.
Provided by DailyInspiration
Categories Veal
Time 3h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine onion, 1/2 cup wine, sugar, 1 teaspoons thyme and 1/4 teaspoons black pepper in a large Dutch oven. Cover and cook over medium heat 20 minutes or until onion is soft, stirring occasionally. Add vinegar, cook uncovered, 15 minutes or until liquid almost evaporates and onions are caramelized. Remove 3/4 cup onion mixture; set aside.
- Sprinkle the veal with 1/4 teaspoons black pepper. Add 1 cup wine, 1 teaspoons thyme, veal, broth, red pepper, tomatoes, and garlic to pan; bring to a boil. Cover and reduce heat and simmer 1 hour and 15 minutes, turning veal occasionally. Uncover and cook for 30 minutes. Stir in pasta and beans and simmer 15 minutes or until pasta is tender. Serve with the reserved onion mixture, basil, and lemon zest.
Nutrition Facts : Calories 309.5, Fat 2.1, SaturatedFat 0.6, Sodium 467.4, Carbohydrate 46, Fiber 10.4, Sugar 15.4, Protein 12.9
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
OSSO BUCO CON SALSA DI FUNGHI
Make and share this Osso Buco Con Salsa Di Funghi recipe from Food.com.
Provided by MsPia
Categories Veal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 275°F
- In a heavy ovenproof kettle large enough to hold veal shanks in one layer heat 1 tablespoon each of olive oil and butter over moderately high heat until foam begins to subside and saute onion and celery until beginning to turn golden.
- Pat shanks dry between paper towels and season with salt and pepper. Arrange shanks on onion mixture and roast, covered tightly, in middle of oven 3 hours. (Meat will give off juices as it cooks.) Shanks may be prepared up to this point 1 day ahead and cooled, uncovered, before chilling, covered. Reheat shanks before proceeding.)
- Cut mushrooms into 1/4-inch-thick slices. in a large skillet heat remaining 2 tablespoons each of olive oil and butter over moderately high heat until foam begins to subside and saute mushrooms with thyme and salt and pepper to taste, stirring, until mushrooms begin to give off their liquid.
- Stir in vermouth or wine and lemon juice and cook, stirring, until all but about 1/3 cup liquid is evaporated. Mushrooms may be made 1 day ahead and cooled completely before chilling, covered.
- Transfer shanks to a platter and keep warm.
- Transfer onions, celery, and pan juices to a blender with 1/2 cup water and puree until smooth, adding more water if necessary to thin sauce to desired consistency.
- Pour sauce into a saucepan and stir in mushroom mixture, vinegar, and salt and pepper to taste. Heat sauce over moderate heat until heated through and stir in parsley.
- Arrange shanks on couscous and spoon sauce over them.
Nutrition Facts : Calories 201.5, Fat 12.8, SaturatedFat 4.7, Cholesterol 15.3, Sodium 23, Carbohydrate 21.3, Fiber 3.5, Sugar 8.1, Protein 3.8
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