Fireman Bobs Osso Buco My Way Recipes

TRADITIONAL OSSO BUCO

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.

OSSO BUCO

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.

EASY OSSO BUCO

Steps:

• Preheat the oven to 375 degrees F. Pat the veal dry with paper towels to ensure even browning. Secure the meat to the bone with kitchen twine. Season the veal with 1 1/2 teaspoons each of salt and pepper. Dredge the veal in the flour to coat the cut sides lightly.
• In a heavy roasting pan large enough to fit the veal in a single layer, heat the oil over a medium flame until hot. Add the veal and cook until brown on both sides, about 8 minutes per side. Transfer the veal to a plate and reserve.
• In the same pan, add the onion, carrot, and celery. Season with 1 teaspoon of salt to help draw out the moisture from the vegetables. Sauté until the onion is tender, about 6 minutes. Stir in the tomato paste and sauté for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 2 minutes. Return the veal to the pan. Add enough chicken broth to come two thirds of the way up the sides of the veal. Add the herb sprigs, bay leaf, and cloves to the broth mixture. Bring the liquid to a boil over medium-high heat. Remove the pan from the heat. Cover the pan with foil and transfer to the oven. Braise until the veal is fork-tender, turning the veal every 30 minutes, about 1 1/2 hours total.
• Carefully remove the cooked veal from the pan and transfer to a cutting board. Cut off the twine and discard. Tent the veal with foil to keep warm.
• Place a large sieve over a large bowl. Carefully pour the cooking liquid and vegetables into the sieve, pressing on the solids to release as much liquid as possible. Discard the solids and return the sauce to the pan. Gently place the veal back into the strained sauce. Bring just to a simmer. Season the sauce with more salt and pepper to taste. (The osso buco can be prepared to this point up to 1 day ahead. Cool, then cover and refrigerate. Keep covered and rewarm in a 350 degree F oven until the veal is heated through, about 25 minutes.) Place one veal shank on each plate and spoon the sauce over. Garnish with the parsley and serve.

OSSO BUCO

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.

TRADITIONAL OSSO BUCO

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.

OSSO BUCO

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.