OSSO BUCO WITH RISOTTO MILANESE
Osso buco is Italian comfort food at its best, but it is also elegant enough to serve at any gathering. A rich and creamy saffron risotto is the classic accompaniment. Traditionally it's served with a long, thin spoon sticking straight out of the bone, so you can enjoy the savory marrow inside.
Provided by Food Network Kitchen
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the osso buco: Sprinkle the veal with salt and pepper and heat the oil in a large Dutch oven over medium heat. Spread some flour on a plate, then dredge the veal in the flour on all sides and add to the oil. Brown well on both sides, 2 minutes a side. Remove to a plate.
- Add the onion, carrot and celery to the pot and cook, stirring, until the onion wilts, about 4 minutes. Stir in the rosemary and thyme. Add the white wine, increase the heat and boil until reduced by half, about 2 minutes. Add the tomatoes, broth and bay leaves. Reduce the heat so that the liquid is simmering gently, and nestle in the veal. Add water, if necessary, to come three-quarters of the way up the sides of the meat. Cover and cook until the veal is tender and a paring knife inserted in the meat slides out easily (insert the knife in several pieces to make sure all are done), 1 hour 15 minutes to 1 hour 30 minutes. Remove the veal to a plate.
- Strain the sauce into a fat separator, pressing on the solids. Wipe out the Dutch oven. Pour the defatted sauce back into the Dutch oven and reduce over high heat until thickened and the sauce just coats the back of a spoon. Cut the strings on the osso buco and return the meat to the sauce. Remove from the heat, cover and keep warm while you make the risotto.
- For the risotto Milanese: Combine the broth and 2 cups water in a medium saucepan. Bring to a simmer and add the saffron, then turn the heat very low to just keep warm. Heat a medium Dutch oven over medium heat, then add the olive oil. When the oil is hot, add the onion, 1/2 teaspoon salt and several grinds of black pepper; cook until softened but not browned, 4 to 5 minutes.
- Add the rice and cook, stirring, to coat the grains in the oil, about 2 minutes. Add the white wine, bring to a simmer and cook until absorbed, about 2 minutes. Add enough of the hot broth to just cover the rice. Simmer, stirring occasionally until almost totally absorbed. Continue to add broth and stir until the rice is creamy and al dente, about 18 minutes from the first addition. (The risotto will be a bit soupy at this point.)
- Remove from the heat. Stir in the butter and Parmesan until melted and creamy. Season with salt and pepper.
- For the gremolata: Combine the parsley, garlic and lemon zest in a small bowl.
- Spoon the risotto into 4 shallow wide bowls. Top each serving with a piece of osso buco and spoon the sauce over the top. Sprinkle with the gremolata.
OSSO BUCO GIAN TONY'S
Steps:
- Heat the olive oil in a large Dutch oven. Season flour with salt and pepper. Dredge veal shanks in flour. When oil is smoking, add shanks to Dutch oven and brown, turning frequently, about 7 to 8 minutes. Reduce heat to medium, add carrots, onion, celery, canned tomatoes and 4 cups stock. Cover and let simmer about 45 minutes. Add the wine, the diced tomatoes and some of the remaining stock. Place in preheated 375 degree oven for about 45 more minutes, or until tender. Check for seasoning.
OSSO BUCO MILANESE
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 26
Steps:
- In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
- Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.
- For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.
- In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.
- In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt and pepper. Serve at once with Osso Buco Milanese.
- Yield: 4 servings
OSSO BUCO OVER RISOTTO WITH RAISIN GREMOLATA
Provided by Antonia Lofaso
Categories main-dish
Time 8h40m
Yield 6 servings
Number Of Ingredients 28
Steps:
- For the veal: Sprinkle the veal on both sides with the oregano, 1 tablespoon of chopped parsley, 2 tablespoons salt and 1 tablespoons pepper. Cover and refrigerate for at least 6 hours or overnight.
- Heat the vegetable oil in a 6-quart Instant Pot® on the saute setting over medium-high heat (see Cook's Note). Add the veal to the pot and cook until seared and golden brown on both sides, about 7 minutes total.
- Add the carrots, celery, leeks, fennel, garlic, thyme, bay leaf and parsley sprigs. Cook until softened, 5 to 6 minutes. Stir in the flour and cook 1 to 2 minutes more. Add the veal stock and wine. Secure the lid and cook on low pressure, 1 hour 30 minutes.
- Remove the pressure cooker from the heat and, using the quick-release valve, carefully open.
- Remove the veal and reserve. Strain the liquid through a fine-mesh sieve or cheesecloth into a large pot. Cook over medium-high heat, skimming the surface to remove impurities, until reduced enough to coat the back of a spoon, 25 to 30 minutes. Stir in the butter until melted.
- Stir the veal and remaining 1 tablespoon chopped parsley into the reduced sauce.
- For the gremolata: Soak the raisins in water until rehydrated and plump, 10 minutes. Chop the raisins, transfer to a small bowl and mix with the parsley, extra-virgin olive oil, lemon zest and salt. Set aside.
- For the risotto: Heat the olive oil in a large or 16-inch saute pan over medium-high heat. Add the onions and cook until soft and translucent, 5 minutes. Add the rice, reduce to low heat and toast until the rice begins to smell nutty but does not have any color, about 5 minutes. Add the wine and cook, stirring continuously, until the wine is absorbed, 3 to 4 minutes. Ladle the hot chicken stock into the rice in increments, stirring gently without stopping, until the rice is cooked through, about 20 minutes. Stir in the cheese, butter and parsley.
- To serve, spoon the risotto on platter, top with the veal garnish with grated Parmigiano Reggiano and the gremolata.
OSSO BUCO DON TONY
My dad, Antonio (a.k.a. Tony), inspired this dish. Like a painter's body of work, his culinary life is marked by distinct periods. When he went through an osso buco period, I decided that if I was going to be making a lot of osso buco, it was going to be a Mexican osso buco, spiked with lime, chiles, cilantro, and garlic.
Yield serves 2
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Season the veal shanks all over with salt and pepper. Place the flour on a plate and dredge the veal shanks in the flour, shaking off the excess.
- Heat the olive oil in a large heavy ovenproof pot over medium-high heat. Add the veal shanks and cook for 5 minutes per side, or until browned all over. Transfer them to a plate.
- Add the onion, carrot, celery, chiles, and minced garlic to the same pot. Cook for 3 minutes, or until the vegetables begin to brown. Add the wine and bring to a boil, scraping up the browned bits. Cook for 2 minutes, or until slightly reduced. Then stir in the canned tomatoes with juice, beef broth, and 3 tablespoons of the lime zest.
- Return the veal shanks to the pot and push them down into the sauce. Bring the sauce to a boil and then turn off the heat. Cover the pot tightly, and carefully transfer it to the oven. Braise the veal shanks for 2 hours, or until tender.
- Uncover the pot and continue to cook in the oven for 25 minutes, or until the sauce thickens. Meanwhile, combine the cilantro, whole garlic cloves, and remaining 1 tablespoon lime zest in a food processor and pulse 5 or 6 times, or until finely chopped.
- Transfer the veal shanks to a platter. Season the sauce to taste with salt and pepper, and pour it over the veal shanks. Sprinkle the cilantro mixture generously over the osso buco, and serve.
VEAL OSSO BUCO OVER SAFFRON RISOTTO
Cooking with Nunzio & Fox's Anthony Gargano on FOX 29's Good Day Philadelphia! Featuring this restaurant favorite, the Osso Buco Milanese Style. Enjoy! For More Recipes from Nunzio Check Out www.nunzios.net or visit his restaurant in Collingswood nj. Nunzio Ristorante Rustico www.nunzios.net 706 Haddon Ave. Collingswood, NJ 08108
Provided by loverfood22
Categories Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Instructions: Osso Buco.
- Pre-heat oven at 375 degrees.
- Flour the veal shanks and saute on both sides and set aside in a small deep baking pan. In the same saute pan cook the onions, garlic, celery and carrots. Add 1 glass of white wine and cook down for 2 minutes. Add the plum tomatoes, herbs and veal stock. Bring to a boil and pour over the veal shanks. The shanks must be submerged in the liquid. Add salt & pepper. Cover the pan with aluminum foil and bake in the oven for 60 minutes at 375 degrees.
- Instructions: Saffron Risotto.
- In a medium pot saute the onions in olive oil until golden. Add the rice and stir with a wooden spoon for 2 minutes. Add the bay leaf and white wine and allow the wine to evaporate. Add the saffron and the boiling veal stock covering 1 inch above the rice. Let the rice cook at moderate heat for about 18 minutes stirring continuously. You may add the rest of the veal stock as needed.
- At the end, add 1 ounce of extra virgin olive oil and parmigiano cheese. Stir with a wooden spoon until the rice is creamy. To serve, ladle 5 ounces of risotto in the middle of each plate. Hollow the middle of the rice (volcano) and place the Osso Buco inside and cover with the veal sauce. Sprinkle with parmigiano cheese and serve.
Nutrition Facts : Calories 403.9, Fat 11.2, SaturatedFat 3.4, Cholesterol 9.6, Sodium 261.9, Carbohydrate 52.4, Fiber 3.4, Sugar 5, Protein 9.8
More about "gian tonys risotto for osso buco recipes"
OSSO BUCO IN BIANCO, WITH RISOTTO MILANESE & GREMOLATA
From farmqueenfoods.ca
THE RECIPE FOR A SIMPLE OSSO BUCO AND RISOTTO FEAST
From theguardian.com
THE BEST OSSO BUCO RECIPE (THE DATE NIGHT DINNER ... - A FEAST FOR …
From afeastfortheeyes.net
TONY TARDIO'S RECIPE FOR OSSO BUCCO! - 3AW
From 3aw.com.au
OSSOBUCO ALLA MILANESE WITH SAFFRON RISOTTO FAMOUS ITALIAN DISH
From allourway.com
OSSO BUCO WITH SAFFRON RISOTTO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
OSSO BUCO GIAN TONY'S RECIPE - COOKING INDEX
From cookingindex.com
ANTONIA LOFASO'S OSSO BUCO OVER RISOTTO - YOUTUBE
From youtube.com
RISOTTO MILANESE WITH OSSO BUCCO FOR THE ITALIAN GRAND PRIX
From homemadeitaliancooking.com
OSSO BUCO GIAN TONY’S – RECIPES NETWORK
From recipenet.org
OSSO BUCO WITH RISOTTO - ALESSANDRAS FOOD IS LOVE
From alessandrasfoodislove.com
OSSO BUCO WITH MILLET “RISOTTO” - BCLIQUOR
From bcliquorstores.com
RISOTTO ALLA OSSO BUCO - THYME FOR COOKING
From thymeforcookingblog.com
OSSO BUCO GIAN TONY'S - PLAIN.RECIPES
From plain.recipes
GIAN TONY"S RISOTTO FOR OSSO BUCO RECIPE - COOKEATSHARE
From cookeatshare.com
GIAN TONY'S RISOTTO FOR OSSO BUCO RECIPE - COOKING INDEX
From cookingindex.com
OSSO BUCCO, RISOTTO MILANESE - EVERYDAY GOURMET
From everydaygourmet.tv
OSSO BUCO GIAN TONY"S RECIPE - COOKEATSHARE
From cookeatshare.com
OSSO BUCO RISOTTO WITH RED WINE - ITALIAN FOOD FOREVER
From italianfoodforever.com
OSSO BUCO WITH RISOTTO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
GIAN TONY"S RISOTTO FOR OSSO BUCO RECIPE - COOKEATSHARE
From cookeatshare.com
GIAN TONY"S RISOTTO FOR OSSO BUCO RECIPE - COOKEATSHARE.COM
From cookeatshare.com
OSSO BUCO WITH RISOTTO MILANESE | FOOD NETWORK - YOUTUBE
From youtube.com
OSSO BUCO WITH ROASTED GARLIC RISOTTO - STEMMLER MEATS
From stemmlermeats.ca
OSSO BUCO WITH RISOTTO MILANESE RECIPE - BBC FOOD
From bbc.co.uk
AUTHENTIC OSSO BUCO AND RISOTTO MILANESE - LISAS-FAMILY-TABLE
From lisasfamilytable.com
OSSO BUCCO WITH RISOTTO MILANESE - DRIZZLE AND DIP
From drizzleanddip.com
VENISON OSSO BUCO WITH RISOTTO AND GREMOLATA RECIPE
From northamericanwhitetail.com
BRAISED CHICKEN OSSO BUCO WITH RISOTTO MILANESE
From simply-delicious-food.com
TRADITIONAL OSSO BUCO RECIPE | OSSOBUCO ALLA MILANESE
From recipesfromitaly.com
OSSO BUCO WITH SAFFRON RISOTTO AND GREMOLATA - BIG ON FLAVOUR
From bigonflavour.com
OSSO BUCO WITH MILANESE RISOTTO RECIPE - FOOD NEWS
From foodnewsnews.com
PORK OSSO BUCO WITH GREEN PEAS AND FENNEL GREMOLATA - RICARDO
From ricardocuisine.com
GIAN TONY’S RISOTTO FOR OSSO BUCO – RECIPES NETWORK
From recipenet.org
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