OSSO BUCCO
Make and share this Osso Bucco recipe from Food.com.
Provided by chia2160
Categories Veal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- preheat oven to 350.
- on stovetop, in heavy ovenproof dutch oven: heat oil, flour veal,brown on both sides, remove.
- add butter, add veggies and zests, stir til softened.
- add white wine, stir, add remaining ingredients.
- return veal to pot, cover and cook 1 1/2 hours.
- remove veal and keep warm.
- pour sauce into blender, puree.
- pour over veal and serve, top w/gremolata.
- to make gremolata chop all ingreds together.
- serve w/risotto.
Nutrition Facts : Calories 235.1, Fat 15.2, SaturatedFat 6, Cholesterol 21.6, Sodium 160.8, Carbohydrate 13, Fiber 2.5, Sugar 6.1, Protein 2.8
OSSO BUCCO
My Aussie adaptation of a traditional Italian dish. Perfect for a cold winters night (we don't get many in Oz).
Provided by Ian Snell
Categories Veal
Time 3h20m
Yield 3-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 Tbls olive oil in frypan or directly in a large shallow casserole dish.
- Add the onion and cook over low heat until soft and golden.
- Add garlic and cook for 1min.
- Remove from the pan.
- Dust veal with flour and brown both sides in the hot pan in batches and remove.
- Return the onion to the casserole and stir in any remaining flour.
- Slowly stir in tomatoes, coke and stock and add French onion soup powder.
- Combine well.
- Return the veal to the casserole and bring to boil, stirring.
- Cover and reduce heat to low so that the casserole is only just simmering, or place in your oven.
- Cook on low heat for 2½-3 hours, or until the meat is almost falling off the bone.
- Thicken juices with a little cornflour and water if necessary.
- Serve over plain rice.
- Sprinkle with chopped parsley.
- Note: The addition of chopped celery and sliced carrots visibly enhances this dish.
Nutrition Facts : Calories 236.7, Fat 10.9, SaturatedFat 1.6, Cholesterol 3, Sodium 1168.7, Carbohydrate 31.6, Fiber 2.9, Sugar 16, Protein 5
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