OSSO BUCO
Provided by Anne Burrell
Time 3h25m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
OSSO BUCO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h20m
Yield 10 servings
Number Of Ingredients 29
Steps:
- Preheat oven to 375 degrees F.
- Place a large, heavy bottomed skillet on the stove and heat pan over moderate to high flame. Salt and pepper the shanks and coat lightly and evenly in flour. Working in 2 batches, brown shanks in 1 1/2 tablespoons each butter and olive oil. Transfer shanks to a large roasting pan. Add remaining butter and oil to the pan and saute the root vegetables and crushed garlic 5 minutes, seasoning them with rosemary, allspice, salt and pepper. Add wine to the pan and reduce 2 to 3 minutes, lifting pan drippings up off the bottom of your pot. Add tomatoes, chicken stock and white beans to the pan and remove from heat. Stir to combine sauce. Pour sauce and vegetables evenly over shanks. Cover roasting pan tightly and roast for 1 1/2 to 2 hours, until meat is very tender and pulling easily from bone. Baste meat in juices and sauce every 1/2 hour. In the last 1/2 hour, add lemon rinds to sauce.
- Combine lemon zest, garlic, anchovies and parsley in a large pile. Mill the mixture with your knife into a finely chopped condiment.
- To serve, place shank in a rimmed plate and spoon juices, beans and vegetable bits over and around meat. Top with a generous sprinkle of gremolata. Serve with Sauteed dark greens and crusty bread and/or garlic lemon potatoes.
- Preheat oven to 375 degrees. Cut ends of garlic bulbs off to expose cloves. Coat the bulbs lightly with a drizzle of extra virgin olive oil, about 1 tablespoon. Wrap bulbs in a double layer of tin foil and place packets in a hot oven. If preparing with above menu, place cloves in oven half way through cooking process of Osso Buco. Roast garlic 45 minutes. Remove bulbs from oven, unwrap and let cool 10 minutes.
- 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.
OSSO BUCO
Get Giada De Laurentiis' classic Osso Buco recipe, braised low and slow until the veal is fall-off-the-bone tender, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
- For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
- In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
- In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
- Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
- Remove and discard bouquet garni from the pot.
- Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.
OSSO BUCCO-STYLE BEEF SHANK
Simple and delicious! Best served over rice, this makes tender beef and delicious sauce to which fresh spinach can be added for a touch of green. Serve over rice.
Provided by Julie Couture
Categories 100+ Everyday Cooking Recipes
Time 2h
Yield 2
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Transfer to a plate. Increase heat to medium-high. Add beef shank and cook until browned, about 5 minutes per side. Return onion and garlic to the pan. Sprinkle thyme, oregano, rosemary, and marjoram over beef.
- Pour tomatoes and tomato paste into the pan. Fill the empty tomato paste can with water and pour into the pan. Stir in lemon zest, salt, and black pepper. Bring to a boil; reduce heat to low and simmer, covered, until beef is very tender, 1 1/2 to 2 hours.
Nutrition Facts : Calories 519.9 calories, Carbohydrate 32.7 g, Cholesterol 79.2 mg, Fat 28.9 g, Fiber 7.4 g, Protein 36.8 g, SaturatedFat 7.7 g, Sodium 1931.1 mg, Sugar 18.1 g
SLOW COOKER OSSO BUCO
This delightful tummy pleaser is from my GF via Finecooking.com. There are two tricks to this recipe: browning the veal shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you'd be hard-pressed to distinguish from the labor-intensive classic. Prep time includes prep and browning until it is all assembled in the slow cooker. Enjoy!
Provided by Chicagoland Chef du
Time 6h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the flour in a wide, shallow dish. Season the veal shanks all over with salt and pepper and dredge in the flour; shake off the excess flour. *Note: you can tie a piece of twine around the shanks to hold them together during the cooking process. Remove at serving.
- Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker.
- Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for 6 to 8 hours-the meat will be very tender and almost falling off the bone.
- Transfer the shanks to a platter and cover with foil to keep warm. Pour the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper.
- Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Serve the veal shanks topped with the sauce and the gremolata.
Nutrition Facts : Calories 199.6, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 43.7, Carbohydrate 22.1, Fiber 2.8, Sugar 5.1, Protein 4.1
TRADITIONAL OSSO BUCO
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 Recipes European Italian
Time 1h50m
Yield 4
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, Carbohydrate 17.6 g, Cholesterol 200.6 mg, Fat 19.8 g, Fiber 2.7 g, Protein 46.9 g, SaturatedFat 9.8 g, Sodium 467 mg, Sugar 6 g
VEAL OSSO BUCO
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.
OSSO BUCO
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 World Cuisine Recipes European Italian
Time 2h50m
Yield 7
Number Of Ingredients 16
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, Carbohydrate 10.6 g, Cholesterol 83.2 mg, Fat 14.5 g, Fiber 2.2 g, Protein 19.7 g, SaturatedFat 5.2 g, Sodium 947.9 mg, Sugar 3.3 g
OSSOBUCCO
This classic veal recipe provides the staple for a magnificent Italian Sunday lunch
Provided by Ruth Watson
Categories Dinner, Main course
Time 2h45m
Number Of Ingredients 10
Steps:
- Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.
- Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.
- Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.
- Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.
- Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it's still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).
Nutrition Facts : Calories 383 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 1.15 milligram of sodium
More about "bobby flay osso bucco recipes"
HOW TO MAKE ITALIAN OSSO BUCO (BRAISED VEAL RECIPE)
From tastingtable.com
5/5 (43)Total Time 5 hrsCategory Main Course, DinnerCalories 888 per serving
7 OSSO BUCCO IDEAS | OSSO BUCCO, OSSO BUCCO RECIPE, BEEF RECIPES
From pinterest.ca
EASY OSSO BUCO | WILLIAMS SONOMA
From williams-sonoma.com
BOBBY FLAY OSSO BUCCO : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
OSSO BUCO RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING SHOW
From laurainthekitchen.com
38 OSSO BUCCO RECIPES IDEAS - PINTEREST
From pinterest.com.au
ITALIAN STYLE OSSO BUCO (TUSCAN RECIPE) - CUCINABYELENA
From cucinabyelena.com
GIADA DE LAURENTIIS’ CLASSIC OSSO BUCO RECIPE | FOOD NETWORK
From foodnetwork.com
LIDIA BASTIANICH'S OSSOBUCO ALLA MILANESE - TODAY.COM
From today.com
OSSO BUCO | RICARDO
From ricardocuisine.com
HOW TO MAKE THE OSSO BUCO THAT BEAT BOBBY FLAY'S — TASTING TABLE
From pinterest.ca
SLOW-COOKER MEDITERRANEAN OSSO BUCO - WILLIAMS SONOMA
From williams-sonoma.com
HOW TO MAKE THE OSSO BUCO THAT BEAT BOBBY FLAY'S | RECIPE | VEAL, …
TRADITIONAL OSSO BUCCO RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
TOP 44 BOBBY FLAY OSSO BUCCO RECIPE - SHARE RECIPES
From share-recipes.net
OSSO BUCO (ITALIAN BRAISED VEAL SHANKS) RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO COOK THE PERFECT OSSO BUCO
From theguardian.com
RICARDO’S OSSO BUCO - STEVEN AND CHRIS - CBC
From cbc.ca
OSSO BUCCO RECIPE INA GARTEN - THERESCIPES.INFO
From therecipes.info
OSSO BUCO WITH HORSERADISH GREMOLATA RECIPE - FOOD & WINE
From foodandwine.com
OSSO BUCO RECIPES - FOOD NETWORK
HOW TO MAKE ITALIAN OSSO BUCO (BRAISED VEAL RECIPE)
From pinterest.com
OSSO BUCO RECIPE - RECIPE - FINECOOKING
From finecooking.com
PIN ON COMFORT FOOD RECIPES - PINTEREST
From pinterest.com
WHAT TO SERVE WITH OSSO BUCCO? 8 BEST SIDE DISHES
From eatdelights.com
OSSO BUCO : RECIPES : COOKING CHANNEL RECIPE | GIADA DE …
From cookingchanneltv.com
A RECIPE FOR ITALIAN OSSO BUCO - THE SPRUCE EATS
From thespruceeats.com
12 OSSO BUCCO IDEAS | OSSO BUCCO, OSSO BUCCO RECIPE, OSSO BUCO …
From pinterest.com
OSSO BUCO | WILLIAMS SONOMA
From williams-sonoma.com
CLASSIC OSSO BUCO | WILLIAMS SONOMA
From williams-sonoma.com
OSSO BUCO | EMERILS.COM
From emerils.com
9 OSSO BUCO IDEAS | OSSO BUCCO, OSSO BUCCO RECIPE, VEAL RECIPES
From pinterest.ca
BOBBY FLAY OSSO BUCO RECIPE - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love