OSSO BUCCO RECIPE BEEF RECIPES

Name: Beef Osso Bucco
Prep time: 30 min
Cook time: 7 h
Total time: 7 h 30 min
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 1/2 cup all-purpose flour; 3/4 teaspoon salt, divided; 1/2 teaspoon pepper; 6 beef shanks (14 ounces each); 2 tablespoons butter; 1 tablespoon olive oil; 1/2 cup white wine or beef broth; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1-1/2 cups beef broth; 2 medium carrots, chopped; 1 medium onion, chopped; 1 celery rib, sliced; 1 tablespoon dried thyme; 1 tablespoon dried oregano; 2 bay leaves; 3 tablespoons cornstarch; 1/4 cup cold water; GREMOLATA:; 1/3 cup minced fresh parsley; 1 tablespoon grated lemon zest; 1 tablespoon grated orange zest; 2 garlic cloves, minced; Polenta,optional

BEEF OSSO BUCCO RECIPE: HOW TO MAKE IT - TASTE OF HOME

Beef Osso Bucco Recipe: How to Make It - Taste of Home image

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

Ingredients

1/2 cup all-purpose flour
3/4 teaspoon salt, divided
1/2 teaspoon pepper
6 beef shanks (14 ounces each)
2 tablespoons butter
1 tablespoon olive oil
1/2 cup white wine or beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups beef broth
2 medium carrots, chopped
1 medium onion, chopped
1 celery rib, sliced
1 tablespoon dried thyme
1 tablespoon dried oregano
2 bay leaves
3 tablespoons cornstarch
1/4 cup cold water
GREMOLATA:
1/3 cup minced fresh parsley
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
2 garlic cloves, minced
Polenta,optional

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.

OSSO BUCCO - BEEF SHANKS RECIPE - FOOD.COM

Osso Bucco - Beef Shanks Recipe - Food.com image

A variation on the veal shank version of the traditional Italian recipe. The light heat with the orange is great, This works very well with egg noodles/wild rice/and garlic mashed potato.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

4 beef shanks, cut 1 1/2 inches thick
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
1 large onion
8 garlic cloves
3 celery ribs
3 large carrots, 1/2 inch
1 hot chili pepper, long
1/2 teaspoon orange zest (optional)
1/4 teaspoon sage
1 teaspoon parsley
1/4 teaspoon thyme
1 bay leaf
1 cup beef stock
3/4 cup red wine
4 large tomatoes, skinned and chopped
3 ounces pancetta

Steps:

heat oven to 325 degrees.
dredge the shanks in flour salt and pepper mixture.
heat olive oil in stainless steel pan and brown beef shanks 2-3 minutes per side.
Remove shanks from oil and add carrots onion garlic celery and pancetta stir together 2-3 minutes and.(pancetta can be fried prior to browning beef to crisp and add back in when adding zest).
add the herbs and fry 2-3 minutes and then add the chilli pepper and orange zest and fry for 2-3 minutes.
add the wine and deglaze the pan and boil for 3-4 minutes and then add beef stock and tomato.
place the beef shanks in the mixture or place all in a dutch oven and place in the oven for 120 minutes.

Nutrition Facts : Calories 278.6, FatContent 14.4, SaturatedFatContent 2.1, CholesterolContent 0, SodiumContent 590, CarbohydrateContent 27.1, FiberContent 5.4, SugarContent 10.4, ProteinContent 4.9

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