VEAL ON THE BONE RECIPES RECIPES

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VEAL OSSO BUCO RECIPE - EPICURIOUS



Veal Osso Buco Recipe - Epicurious image

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.

Provided by Rick Tramonto

Number Of Ingredients 19

Four 12-ounce veal shanks
Kosher salt
Freshly ground black pepper
1 cup vegetable oil
1 cup all-purpose flour
2 carrots, peeled and diced
2 celery ribs, diced
1 yellow onion, diced
6 garlic cloves, sliced
1 cup dry red wine
4 cups veal stock or chicken stock
3 cups chicken stock
3 cups canned plum tomatoes, drained and crushed
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 tablespoon grated fresh horseradish (see Note)
2 tablespoons grated lemon zest
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • 1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours.
  • 2. Rinse the veal shanks of their salt and pat dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with pepper.
  • 3. Preheat the oven to 350°F.
  • 4. Heat a large, ovenproof casserole over high heat. Put the oil into the casserole and let it heat.
  • 5. Meanwhile, put the flour in a shallow bowl, dredge the veal shanks in it, and pat off the excess. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside. If the oil turns dark during the process, discard it and heat a fresh cup of oil.
  • 6. Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
  • 7. Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
  • 8. Remove the herbs from the braising liquid and discard. Let the veal shanks come to room temperature in the braising liquid. Remove the veal shanks and set aside. Strain the liquid through a fine-mesh sieve or chinois into a large saucepan. Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Return the strained vegetables to the liquid and taste for seasoning.
  • 9. To serve, cut and discard the twine, put a single osso buco (veal shank) in a bowl, and ladle about 3/4 cup of the sauce and vegetables over it. (If the sauce and the meat are not still warm, heat them together very gently over low heat for 8 to 10 minutes.)
  • 10. Garnish each osso buco with the fresh horseradish, lemon zest, and chopped parsley and season with pepper.

VEAL OSSO BUCO RECIPE - EPICURIOUS



Veal Osso Buco Recipe - Epicurious image

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.

Provided by Rick Tramonto

Number Of Ingredients 19

Four 12-ounce veal shanks
Kosher salt
Freshly ground black pepper
1 cup vegetable oil
1 cup all-purpose flour
2 carrots, peeled and diced
2 celery ribs, diced
1 yellow onion, diced
6 garlic cloves, sliced
1 cup dry red wine
4 cups veal stock or chicken stock
3 cups chicken stock
3 cups canned plum tomatoes, drained and crushed
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 tablespoon grated fresh horseradish (see Note)
2 tablespoons grated lemon zest
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • 1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours.
  • 2. Rinse the veal shanks of their salt and pat dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with pepper.
  • 3. Preheat the oven to 350°F.
  • 4. Heat a large, ovenproof casserole over high heat. Put the oil into the casserole and let it heat.
  • 5. Meanwhile, put the flour in a shallow bowl, dredge the veal shanks in it, and pat off the excess. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside. If the oil turns dark during the process, discard it and heat a fresh cup of oil.
  • 6. Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
  • 7. Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
  • 8. Remove the herbs from the braising liquid and discard. Let the veal shanks come to room temperature in the braising liquid. Remove the veal shanks and set aside. Strain the liquid through a fine-mesh sieve or chinois into a large saucepan. Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Return the strained vegetables to the liquid and taste for seasoning.
  • 9. To serve, cut and discard the twine, put a single osso buco (veal shank) in a bowl, and ladle about 3/4 cup of the sauce and vegetables over it. (If the sauce and the meat are not still warm, heat them together very gently over low heat for 8 to 10 minutes.)
  • 10. Garnish each osso buco with the fresh horseradish, lemon zest, and chopped parsley and season with pepper.

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From leitesculinaria.com
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Meat, meet meat! Beef jerky-encrusted steak... this is the ultimate Father's Day steak recipe. Omaha Steaks executive chef Grant is a mad genius, and he'll have you grate beef jerky and blend it with sea salt, then use that to coat your giant Omaha Steaks giant T-bone …
From omahasteaks.com
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RECIPES - CATELLI BROTHERS
Recipes Whether you decide to serve our delicious, nutritious Veal or our juicy and tender Lamb, we have a wide selection of recipes for you to choose from. ... Bone-In Veal Parmesan. Veal & Vegetable …
From catellibrothers.com
See details


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Grilled Veal T-Bone Steaks with Herby Garlic Grilling Oil Grilled Veal Scaloppini with Ice Wine Braised Rhubarb Plank Grilled Veal Meatballs with Planked Mashed Potatoes & Craft Beer BBQ Gravy Grilled Veal Ribeye with Grill Sautéed Portobello Mushrooms & Onions Ontario Veal Plank Grilled Cheese Studded Veal Meatballs Bacon Wrapped Veal …
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From yummly.com
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VEAL PICCATA RECIPE - LEITE'S CULINARIA
Mar 21, 2021 · This veal piccata recipe is full of flavor and is a perfect dish to impress family or company and was delicious. I made the full recipe, and 2 pieces veal per person worked out great. The instructions on pounding the veal …
From leitesculinaria.com
See details


OMAHA STEAKS | RECIPES
Meat, meet meat! Beef jerky-encrusted steak... this is the ultimate Father's Day steak recipe. Omaha Steaks executive chef Grant is a mad genius, and he'll have you grate beef jerky and blend it with sea salt, then use that to coat your giant Omaha Steaks giant T-bone …
From omahasteaks.com
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From donaldrussell.com
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VEAL PICCATA RECIPE - LEITE'S CULINARIA
Mar 21, 2021 · This veal piccata recipe is full of flavor and is a perfect dish to impress family or company and was delicious. I made the full recipe, and 2 pieces veal per person worked out great. The instructions on pounding the veal …
From leitesculinaria.com
See details


OMAHA STEAKS | RECIPES
Meat, meet meat! Beef jerky-encrusted steak... this is the ultimate Father's Day steak recipe. Omaha Steaks executive chef Grant is a mad genius, and he'll have you grate beef jerky and blend it with sea salt, then use that to coat your giant Omaha Steaks giant T-bone …
From omahasteaks.com
See details


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Leave this bone broth overnight in the slow cooker. It's flavoured with vegetables, bay, lemon and herbs to make it all the more satisfying on a …
From bbcgoodfood.com
See details


VEAL STEAKS & CHOPS | OMAHA STEAKS
Nothing matches the subtle flavor and extraordinary tenderness of veal. Omaha Steaks veal rib chops, veal steaks, and breaded veal patties are so delicious and versatile. Saute them and serve with your favorite sides or create an authentic Veal …
From omahasteaks.com
See details


HOW TO MAKE STOVIES - RECIPES - DONALD RUSSELL
The best Sunday roast leftovers come from a traditional bone-in beef roasting joint. Once picked clean the bones can be boiled for stock – because they’ve been roasted, they’ll have an extra deep, …
From donaldrussell.com
See details