PORK OSSO BUCCO RECIPE | ROBERT IRVINE | FOOD NETWORK
Provided by Robert Irvine : Food Network
Categories main-dish
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield 6 portions
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F.
- Drizzle the shanks with the oil and sprinkle with the salt and pepper blend, ensuring the seasoning is even. Next, place the shanks, mirepoix (carrots, celery, onions), 2 cups veal stock and the red wine in a roasting pan. Cover with foil and bake in the oven for 2 hours.
- Once cooked, removed from the oven and remove the shanks from the simmered stock. Next, pour the simmered stock through a strainer into a medium saucepan.
- Next, heat the simmered stock and remaining 2 cups veal stock over medium heat and slow simmer. Season with salt and pepper. Remove from the heat and stir in the butter to finish. Serve with seasonal vegetables or pasta.
BEEF OSSO BUCCO RECIPE: HOW TO MAKE IT - TASTE OF HOME
Treat holiday guests to elegant comfort food at its best. Our osso bucco beef boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic, and parsley. —Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 07 hours 30 minutes
Prep Time 30 minutes
Cook Time 07 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 23
Steps:
- In a large resealable container, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining salt., Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves., Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., In a small bowl, combine the gremolata ingredients. Serve beef with gremolata and sauce. If desired, serve over polenta.
Nutrition Facts : Calories 398 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 640mg sodium, CarbohydrateContent 17g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 47g protein.
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