Caramelized Onion Pork Osso Buco With Orange Oregano Gremolata Recipes

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CARAMELIZED ONION PORK OSSO BUCO WITH ORANGE-OREGANO GREMOLATA



Caramelized Onion Pork Osso Buco with Orange-oregano Gremolata image

Provided by Metro

Time 2h35m

Yield 4

Number Of Ingredients 12

2 Tbsp. (30 mL) extra virgin olive oil
1 Tbsp. (15 mL) butter
8 Québec pork shank, 1 in. (2.5 cm) thick
2 onion, chopped
1/2 Tbsp. (22 mL) sugar
2 garlic cloves, chopped
1 cup (250 mL) chicken broth
2 cups (500 mL) crushed Tomato
1 cup (250 mL) orange juice
1 bay leaf
1 Tbsp. (15 mL) chopped fresh oregano or 1 teaspoon (5 ml) dried oregano
Salt and freshly ground pepper to taste

Steps:

  • In a Dutch oven or large pan, heat oil on high heat and melt butter. Brown meat. Remove and set aside.In the same pan, cook onions over low heat until they brown (caramelize), about 10 minutes. Add sugar after about 5 minutes.Return the meat to the pan and add remaining ingredients, except for the gremolata.Simmer over low heat until the meat is tender, about 2 h15. Season to taste.Mix gremolata ingredients together, sprinkle over osso buco and serve.

OSSO BUCO WITH BALSAMIC ONIONS



Osso Buco With Balsamic Onions image

Make and share this Osso Buco With Balsamic Onions recipe from Food.com.

Provided by DailyInspiration

Categories     Veal

Time 3h

Yield 4 serving(s)

Number Of Ingredients 15

4 cups onions, vertically sliced
1 1/2 cups dry white wine, divided
1 tablespoon sugar
2 teaspoons dried thyme, divided
1/2 teaspoon black pepper, divided
3 tablespoons balsamic vinegar
4 veal shanks (10 oz. each - 1 1/2 inches thick)
3 cups fat-free low-sodium chicken broth
1/2 teaspoon crushed red pepper flakes
1 (14 1/2 ounce) can diced tomatoes with basil, garlic and oregano
4 garlic cloves, minced
1/2 cup tubetti pasta (small, tube-shaped pasta)
1 (19 ounce) can cannellini beans, rinsed and drained
1/4 cup fresh basil, sliced
2 teaspoons lemon zest

Steps:

  • Combine onion, 1/2 cup wine, sugar, 1 teaspoons thyme and 1/4 teaspoons black pepper in a large Dutch oven. Cover and cook over medium heat 20 minutes or until onion is soft, stirring occasionally. Add vinegar, cook uncovered, 15 minutes or until liquid almost evaporates and onions are caramelized. Remove 3/4 cup onion mixture; set aside.
  • Sprinkle the veal with 1/4 teaspoons black pepper. Add 1 cup wine, 1 teaspoons thyme, veal, broth, red pepper, tomatoes, and garlic to pan; bring to a boil. Cover and reduce heat and simmer 1 hour and 15 minutes, turning veal occasionally. Uncover and cook for 30 minutes. Stir in pasta and beans and simmer 15 minutes or until pasta is tender. Serve with the reserved onion mixture, basil, and lemon zest.

Nutrition Facts : Calories 309.5, Fat 2.1, SaturatedFat 0.6, Sodium 467.4, Carbohydrate 46, Fiber 10.4, Sugar 15.4, Protein 12.9

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