OSSO BUCO WITH LEMON AND SAGE
Provided by Moira Hodgson
Categories dinner, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a heavy casserole, soften the onion in two tablespoons of vegetable oil. Add the garlic and lemon peel and cook for two to three minutes.
- Meanwhile, dredge the veal shanks in flour, heat the remaining oil in a frying pan and saute the shanks a few at a time until they are lightly browned on all sides. Add them to the casserole.
- Pour the fat from the skillet. Add the white wine and scrape up the coagulated cooking juices. Add the stock, tomatoes, sage, salt and pepper. The liquid should cover the veal. If it does not, add more stock.
- Cover the casserole and simmer over low heat for two hours, or until the veal is very tender. If there is too little liquid during cooking time, add more. If there is too much, when the shanks are done remove them to a heated serving dish. Bring the liquid to boil over high heat until it has reduced and thickened. Pour it over the shanks. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 16 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 869 milligrams, Sugar 3 grams, TransFat 0 grams
BRAISED OSSO BUCCO WITH LEMON FETA CRUMBLES
Provided by Robert Irvine : Food Network
Categories main-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the crumble: Roll the mint leaves and thinly slice, then in a bowl blend the mint, feta, red onion and lemon zest. Then season with salt and pepper.
- For the osso bucco: Preheat the oven to 350 degrees F. In a heavy-bottomed pan heat the vegetable oil to medium-high heat, then sprinkle the lamb with salt and pepper. Next sear the meat on each side until brown, 2 to 3 minutes per side.
- Add the stock, carrots, celery, onions and tomato paste to the pan. Tightly cover the pan with foil, and cook in the oven for 4 hours.
- Remove the pan from the oven, then check the tenderness of the meat, it should be fork tender. If need be, continue cooking to achieve desired tenderness. Then remove the ribs and save the remaining liquid. Over medium-high heat reduce the braising liquid until the liquid has reduced to 2 cups.
- Serve the osso bucco with mashed potatoes, then drizzle with sauce and finish with feta crumble.
OSSO BUCO WITH ANCHOVIES AND SAGE
Provided by Bryan Miller
Categories dinner, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Dredge shanks in flour and shake off excess. Pour olive oil into a heavy-bottomed skillet over medium-high heat. When oil is hot, add shanks and brown on both sides. Remove meat from pan, and place in large ovenproof casserole.
- Pour off all but 2 tablespoons of the oil in the pan. Add garlic, anchovies and sage, and saute for 2 minutes. Add white wine and bring to a boil, scraping bottom of the pan. Pour liquid over meat in casserole. Season with salt and pepper. Cover and bake for 2 1/2 hours, or until meat is soft.
- Remove meat to a serving platter. Pour juices in the casserole into a saucepan. There should be about 1 1/2 cups; if not, add chicken stock. Reduce liquid by half: about 10 to 15 minutes over high heat. Swirl in the butter, seasoning to taste, and pour liquid over the meat. Serve with assorted root vegetables.
Nutrition Facts : @context http, Calories 1228, UnsaturatedFat 44 grams, Carbohydrate 13 grams, Fat 83 grams, Fiber 1 gram, Protein 89 grams, SaturatedFat 33 grams, Sodium 1570 milligrams, Sugar 3 grams, TransFat 0 grams
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