TRADITIONAL OSSO BUCO | ALLRECIPES
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 European Italian
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 4 servings
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, CarbohydrateContent 17.6 g, CholesterolContent 200.6 mg, FatContent 19.8 g, FiberContent 2.7 g, ProteinContent 46.9 g, SaturatedFatContent 9.8 g, SodiumContent 467 mg, SugarContent 6 g
OSSO BUCO RECIPE - LUDO LEFEBVRE | FOOD & WINE
Chef Ludo Lefevbre uses classic braising technique in his version of Osso Buco: first, browning the veal shank to develop flavor, then sauteing the aromatics, deglazing with wine, and pouring in plenty of deeply flavored veal stock before finishing in the oven. Use your favorite stock here, and feel free to swap in beef stock for veal, as it gives the dish its foundation of flavor. The lemon zest really does add dimension and bright flavor to this slow cooking, rich dish, so don’t skimp on the garnish, either.
Provided by Ludo Lefebvre
Categories Meat + Poultry
Total Time 2 hours 30 minutes
Yield 2
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Tie each veal shank once around the circumference so that it holds the bone and meat together in the center. Season the veal shanks with salt and pepper. In a shallow bowl, dredge the veal shanks in flour, and pat off the excess.
- Heat the grapeseed oil until shimmering in a large enameled cast-iron casserole dish over medium. Add the veal shanks, and cook until well browned, about 5 minutes per side, adjusting the heat as needed to avoid burning the flour. Remove the shanks from the casserole, and set aside.
- Add the carrots, celery, onion, and garlic to the same casserole, and cook over medium-high, stirring constantly, 2 to 3 minutes. Add the tomato paste, and cook for 5 minutes. Deglaze the casserole with the red wine. Bring to a boil, and cook until the wine is reduced by half, about 2 minutes. Stir in the veal stock and add the crushed tomatoes, thyme, rosemary, bay leaf, and parsley.
- Return the veal shanks to the casserole, and bring to a boil over high. Once the liquid boils, cover, transfer to the oven, and cook for 2 hours to 2 hours and 30 minutes, until the meat is fork-tender and falling off the bones.
- Remove the herbs from the braising liquid and discard. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Season with salt and pepper.
- To serve, cut and discard the twine from each shank. Transfer veal shanks to individual serving bowls, and ladle about 3/4 cup of sauce and vegetables over each shank. Garnish with lemon zest and chopped parsley. Serve with polenta.
More about "osso buco recipe recipes"
OSSO BUCO RECIPE - FOOD.COM
Veal shanks braised in tomatoes & wine until tender and falling off the bone. This is a hearty Italian recipe that seems to please everyone. It is good served with any starch. Rice, potatoes, polenta, pasta or crusty rolls. I have done this with plain steamed rice, but last night served it with Risotto Milanese which is Risotto w parmesan cheese and saffron. Very tasty. Osso Buco means "hollow bones" in Italian and is served all over Italy, but purportedly comes from Milan.
From food.com
Reviews 5.0
Total Time 2 hours 30 minutes
Calories 307.8 per serving
From food.com
Reviews 5.0
Total Time 2 hours 30 minutes
Calories 307.8 per serving
- Quickly blend the chopped parsley, grated lemon rind & other crushed garlic clove and serve separately as a fresh, crisp garnish.
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OSSO BUCO RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine italian
Calories 430 per serving
Reviews 5
Total Time 2 hours
Cuisine italian
Calories 430 per serving
- Remove the meat to a warm platter and turn the heat to high. Boil the sauce until it becomes thick and glossy, about 5 minutes. Stir in the butter if you like, and serve the meat with the sauce spooned over it.
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OSSO BUCO RECIPE - FOOD.COM
Veal shanks braised in tomatoes & wine until tender and falling off the bone. This is a hearty Italian recipe that seems to please everyone. It is good served with any starch. Rice, potatoes, polenta, pasta or crusty rolls. I have done this with plain steamed rice, but last night served it with Risotto Milanese which is Risotto w parmesan cheese and saffron. Very tasty. Osso Buco means "hollow bones" in Italian and is served all over Italy, but purportedly comes from Milan.
From food.com
Reviews 5.0
Total Time 2 hours 30 minutes
Calories 307.8 per serving
From food.com
Reviews 5.0
Total Time 2 hours 30 minutes
Calories 307.8 per serving
- Quickly blend the chopped parsley, grated lemon rind & other crushed garlic clove and serve separately as a fresh, crisp garnish.
See details
OSSO BUCO RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine italian
Calories 430 per serving
Reviews 5
Total Time 2 hours
Cuisine italian
Calories 430 per serving
- Remove the meat to a warm platter and turn the heat to high. Boil the sauce until it becomes thick and glossy, about 5 minutes. Stir in the butter if you like, and serve the meat with the sauce spooned over it.
See details
OSSO BUCO | RICARDO
From ricardocuisine.com
Reviews 5
Total Time 2 hours 30 minutes
Reviews 5
Total Time 2 hours 30 minutes
- Gremolata
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OSSO BUCO RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 2 hours 20 minutes
Category main-dish
Reviews 4.4
Total Time 2 hours 20 minutes
Category main-dish
- Boil potatoes in salted water for 12 minutes, until fork tender. Drain and return cooked potatoes to the hot pot to dry them out. Add half-and-half, butter and chicken stock to the pan. Squeeze roasted garlic into the potato pot and mash with a masher into a slightly lumpy consistency. Add the juice of 1 lemon and salt and pepper, to taste. Serve immediately.
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OSSO BUCO | MARTHA STEWART
Tender braised veal shanks surround a rich repository of bone marrow in this traditional Italian osso buco dish. Serve with Risotto Milanese.
From marthastewart.com
Reviews 3.5
Category Dinner Recipes
From marthastewart.com
Reviews 3.5
Category Dinner Recipes
- Remove from oven and transfer shanks to a platter; cover with parchment paper-lined aluminum foil to keep warm. Place Dutch oven over medium heat; simmer until sauce is thickened, about 15 minutes. Season with salt and pepper. Return shanks to Dutch oven to heat through and coat with sauce. Sprinkle with chopped parsley and lemon zest; serve.
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OSSO BUCO WITH POLENTA RECIPE | ORSARA RECIPES
Today I would like to share with you my Osso Buco with Polenta recipe. This recipe is great for the meat lovers out there, and it’s perfect with either a side of risotto, or the way I like to serve it, with a side of homemade polenta. Osso Buco means “bone with a hole” and it refers to the marrow at the center of the cut.
From orsararecipes.net
Reviews 4.3
Total Time 75 minutes
Category Main Course
Cuisine Italian
From orsararecipes.net
Reviews 4.3
Total Time 75 minutes
Category Main Course
Cuisine Italian
- Polenta Recipe
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OSSO BUCO RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING ...
From laurainthekitchen.com
- 1) With some kitchen twine, tie the veal shanks around the middle (so they keep their shape as they cook) set aside. 2) In a large pot, add the oil and let it preheat over medium-high heat, season the veal shanks on both sides with salt and pepper and dredge them in the flour making sure to shake off any excess. Place them in the hot oil and let them cook for 3 to 4 minutes per side or until deeply browned. Remove to a plate and set aside. 3) Add the chopped onion, celery and carrots to the same pot and season with salt and pepper, allow them to cook for 5 to 6 minutes or until they start to cook down. 4) Add the tomato paste and give it a stir cooking it for about 30 seconds. 5) Add in the white wine, let it cook for 1 minute. 6) Add the canned tomatoes, beef stock, rosemary, thyme, bay leaf and oregano, stir well, add the veal shanks back in and bring mixture to a boil. Reduce the heat to low and cover the pan with a lid. 7) Cook for about 2 hours or until the meat is falling off the bone checking on it every half hour or so. 8) Remove the veal shanks onto a platter, cut off the twine and cover them with some aluminum foil to keep warm. Discard the bay leaf. 9) Increase the heat to high and bring the sauce to a boil. Let it boil for about 5 minutes or until the sauce reduces a bit and thickens. 10) While the sauce is finishing cooking, make the gremolata. 11) Place the parsley, lemon zest and garlic on a cutting board and with a sharp knife, mince everything together so that you have a fine mixture, set aside. 12) Once the sauce is ready, spoon it over the veal shanks and sprinkle the gremolata evenly over the top. Enjoy!
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OSSO BUCO RECIPE - RECIPE - FINECOOKING
Apr 01, 2006 · Kosher salt and freshly ground black pepper. 1/2 cup all-purpose flour for dredging. 1/4 cup extra-virgin olive oil. 1 Tbs. unsalted butter. 3 cups finely diced yellow onion (about 2 medium onions) 1 cup finely diced celery (about 2 stalks) 3/4 cup finely diced carrot (about 2 small carrots) 1 tsp. dried oregano. 3/4 cup dry white wine.
From finecooking.com
From finecooking.com
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OSSO BUCO MILANESE RECIPE | TYLER FLORENCE | FOOD NETWORK
In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. Add 1 cup ...
From foodnetwork.com
From foodnetwork.com
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BEEF OSSO BUCO - IT'S WHAT'S FOR DINNER
Cover and refrigerate until ready to use. Remove cross cuts. Cut beef from bones; set aside. Skim fat from cooking liquid. Bring cooking liquid to a boil and cook 5 to 10 minutes or until reduced to 2 cups. Season with salt, as desired. Return beef to cooking liquid. Serve with creamy polenta; garnish with Gremolata.
From beefitswhatsfordinner.com
From beefitswhatsfordinner.com
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OSSO BUCO RECIPE | EPICURIOUS
Aug 20, 2004 · Braise the mixture, covered, in the middle of a preheated 325°F. oven for 2 hours, or until the veal is tender. Transfer the shanks with a slotted spoon to an ovenproof serving dish, discard the ...
From epicurious.com
From epicurious.com
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OSSO BUCO RECIPE (BRAISED VEAL SHANKS) - SAVEUR
Dec 20, 2010 · Heat oven to 325º. Season veal shanks with salt and pepper. Put flour on a plate and dredge veal in flour, shaking off excess; transfer to a plate. Heat oil in a 6-qt. Dutch oven over medium-high ...
From saveur.com
From saveur.com
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Osso buco Recipe Good Food 1 hours ago Osso buco, Italian for bone with a hole, is one of the richest and most elegant braised dishes in the world, built on veal shanks, aromatic vegetables and wine. Traditionally made "al bianco" with white wine and no tomato, this version is more robust than most, punchy with red wine, tomato paste, anchovy ...
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From tfrecipes.com
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OSSO BUCO MILANESE STYLE (OSSO BUCO ALLA MILANESE) RECIPE ...
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From bbc.co.uk
From bbc.co.uk
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