OSSO RESTAURANT RECIPES

OSSO BUCO RECIPE | ALLRECIPES

Osso Buco Recipe | Allrecipes image

This is a very tender veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking.

Provided by Amy Augustyniak

Categories Italian Recipes

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

¼ cup all-purpose flour
2 teaspoons salt
¼ teaspoon ground black pepper
2 pounds veal shank
3 tablespoons butter
3 tablespoons olive oil
1 cup chopped onion
1 cup thinly sliced carrots
½ cup chopped celery
2 cloves garlic, crushed
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon dried basil
1 teaspoon dried thyme
3 sprigs fresh parsley
1 bay leaf

Steps:

In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.

Nutrition Facts : Calories 251.3 calories, CarbohydrateContent 10.6 g, CholesterolContent 83.2 mg, FatContent 14.5 g, FiberContent 2.2 g, ProteinContent 19.7 g, SaturatedFatContent 5.2 g, SodiumContent 947.9 mg, SugarContent 3.3 g

OSSO BUCO RECIPE | ANNE BURRELL | FOOD NETWORK

Osso Buco Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Total Time 3 hours 25 minutes

Prep Time 10 minutes

Cook Time 3 hours 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

6 osso buco, tied equatorially with string
Kosher salt
Extra-virgin olive oil
1 large onion, coarsely chopped
2 celery ribs, coarsely chopped
1 fennel bulb, coarsely chopped
3 cloves garlic, smashed
Pinch crushed red pepper
3/4 cup tomato paste
2 cups dry white wine
3 bay leaves
1 fresh thyme bundle
Gremolata, recipe follows
1 orange, zested
1/4 cup finely chopped fresh parsley leaves
1 small clove garlic, minced
2 tablespoons freshly grated horseradish

Steps:

Season the osso buco generously with salt.
Coat a wide, flat pan generously with olive oil. Bring the pan to a high heat and add the osso buco to the pan and brown them very well on all sides.
In a food processor puree the onion, celery, fennel, and garlic to a coarse paste. When the osso buco is well browned on all sides, remove from the pan and reserve. Ditch the excess oil from the pan and add a little new oil and bring to a high heat. Add the veggies to the pan with a pinch of crushed red pepper, season with salt, and brown them very well. Do not skimp on this step - it will take awhile, and that's ok. Add the tomato paste and cook until it starts to brown, 3 to 4 minutes. Add the wine and reduce by half.
Preheat the oven to 375 degrees F.
Return the osso buco to the pan. Add water so the liquid becomes even with top of the meat. Taste the liquid and season with salt if needed. Add in the bay leaves and thyme bundle. Bring the liquid to a boil, cover, and put the whole pan in the oven.
Cook the osso buco for 1 hour. Pull the pan out of the oven and check the liquid level and the seasoning. Add more liquid, if needed, return the pan to the oven, and cook for another hour.
Remove the lid and cook for 30 minutes. Remove the pan from the oven, remove the osso buco, and hold on a serving platter. Skim the fat off the surface of the sauce, if needed. Taste the sauce and adjust seasoning.
Remove the string from the osso buco. Serve the osso buco with sauce spooned over. Garnish with Gremolata. Serve with a demitasse spoon to scoop out the marrow.
Combine all ingredients in a small bowl.

More about "osso restaurant recipes"

VEAL OSSO BUCO RECIPE | EPICURIOUS

I open the braising chapter with one of Italy's most renowned braises: osso buco. It's a classic Milanese dish usually made with veal shanks cooked in a rich broth that includes tomato and wine. I salt the meat before cooking it, a technique that tenderizes the veal. The dish is finished with lemon zest and parsley, which stand in for the more common gremolata that often accompanies it, along with saffron risotto. The term ossobuco roughly translates to "hole in the bone" or "pierced bone." I suggest you tie the shanks before cooking them so that they hold together—and don't forget to dig into the bones for the luscious bone marrow.
From epicurious.com
Reviews 3.9

10. Garnish each osso buco with the fresh horseradish, lemon zest, and chopped parsley and season with pepper.

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OSSO BUCO RECIPE | ANNE BURRELL | FOOD NETWORK

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Reviews 4.8
Total Time 3 hours 25 minutes

Combine all ingredients in a small bowl.

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VEAL OSSO BUCO RECIPE | EPICURIOUS

10. Garnish each osso buco with the fresh horseradish, lemon zest, and chopped parsley and season with pepper.

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OSSO BUCO | RICARDO

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