Osso Bucco Braised Veal Shank Recipes

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TRADITIONAL OSSO BUCO



Traditional Osso Buco image

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

2 pounds veal shanks, cut into short lengths
¼ cup all-purpose flour
¼ cup Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
⅔ cup dry white wine
⅔ cup beef stock
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
½ cup chopped fresh flat leaf parsley
1 clove garlic, minced
2 teaspoons grated lemon zest

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

OSSO BUCO



Osso Buco image

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

1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole cloves
Cheesecloth
Kitchen twine, for bouquet garni and tying the veal shanks
3 whole veal shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon lemon zest

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 BUCO (ITALIAN BRAISED VEAL SHANKS) RECIPE



Osso Buco (Italian Braised Veal Shanks) Recipe image

Osso buco is a Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. A mixture of parsley, lemon zest, and garlic (gremolata) finishes the dish off.

Provided by Daniel Gritzer

Categories     Mains

Time 3h40m

Yield 6

Number Of Ingredients 18

6 (1- to 1 1/2-inch-thick) pieces osso buco (veal shanks) (about 4 pounds; 1.8kg total)
Kosher salt and freshly ground black pepper
1 cup all-purpose flour (5 ounces; 140g)
1/4 cup (60ml) extra-virgin olive oil, plus more if needed
1 tablespoon unsalted butter (1/2 ounce; 15g)
1 large yellow onion, minced (12 ounces; 340g)
2 medium carrots, minced (6 ounces; 170g)
1 celery rib, minced (4 ounces; 120g)
3 medium cloves garlic, minced
1 (28-ounce; 800g) can peeled whole tomatoes, seeded and drained, tomato flesh crushed by hand
1 cup (235ml) dry white wine
3/4 cup (175ml) homemade or store-bought low-sodium chicken stock (see note)
3 fresh thyme sprigs
1 bay leaf
For the Gremolata:
2 tablespoons (about 20g) finely minced flat-leaf parsley leaves and tender stems
Zest of 1 lemon, finely minced
6 medium cloves garlic, finely minced

Steps:

  • Preheat oven to 325°F (163°C). Season veal shanks all over with salt and pepper. If you have butcher's twine, you can tie a length of it tightly around the circumference of each shank; this can help them hold their shape during cooking, but is not absolutely necessary.
  • Add butter to Dutch oven, along with onion, carrot, celery, and garlic. Cook, stirring, over medium-high heat until vegetables are softened and just starting to turn a light golden color, about 6 minutes.
  • Prepare a parchment paper lid following these instructions . Cover shanks with parchment lid and transfer to oven. Cook for 2 hours.
  • Meanwhile, for the Gremolata: In a small bowl, stir together parsley, lemon zest, and garlic. Set aside.
  • Carefully transfer shanks to a platter. (Using a spatula and tongs together can help prevent them from falling apart.) Using a spoon, carefully scrape off any excess fat on surface of braising juices. The liquid should be saucy and thick; you can adjust the consistency by adding either water or stock to thin the sauce, or simmering it on the stovetop until more fully reduced. Discard thyme and bay leaf and season with salt and pepper if necessary.
  • Remove twine from shanks, if used. Serve shanks on plates, spooning braising sauce on top and passing remaining gremolata at the table for diners to sprinkle as a garnish to their own taste; make sure to offer small spoons for scooping out marrow from bones. Osso buco is traditionally served with Risotto alla Milanese .

Nutrition Facts : Calories 818 kcal, Carbohydrate 22 g, Cholesterol 380 mg, Fiber 5 g, Protein 99 g, SaturatedFat 9 g, Sodium 754 mg, Sugar 8 g, Fat 30 g, ServingSize Serves 6, UnsaturatedFat 0 g

BRAISED VEAL SHANK



Braised Veal Shank image

In America, meat was plentiful, and combining good veal shanks with lots of vegetables and herbs and simmering it for hours results in fork-tender meat nestled in a complex and savory sauce. Osso buco, literally translated as "a bone with a hole," is a dish that originated in Milan. A favorite then, it still outsells many other meat choices on the menu at Becco, Lidia's KC, and Lidia's Pittsburgh. Serve this dish with an espresso spoon-or, even better, a marrow spoon-so that your guests can scoop out the marrow as the ultimate delicacy.

Yield serves 6

Number Of Ingredients 13

4 fresh bay leaves, or 6 dried bay leaves
1 large sprig fresh rosemary
3 cups chicken broth (see page 40), or more as needed
1/4 cup extra-virgin olive oil
Six 2-to-3-inch-thick osso buco (veal shank cut in half, tied around the circumference)
1 teaspoon kosher salt
1 large onion, cut into 1-inch chunks
2 medium carrots, cut into 1-inch chunks
2 stalks celery, cut into 1-inch chunks
3 tablespoons tomato paste
1 cup dry white wine
6 whole cloves
2 small oranges, 1 peeled with a vegetable peeler, 1 zest grated

Steps:

  • Tie the bay leaves and rosemary together with string. Pour the chicken broth into a small pot and keep warm over low heat.
  • Heat the olive oil in a large Dutch oven over medium heat. Season the osso buco with the salt. When the oil is hot, add the osso buco and brown on all sides, about 6 to 7 minutes in all. Remove browned osso buco to a plate.
  • Add the onion, carrots, and celery to the Dutch oven. Cook until the onion begins to soften and all of the vegetables are caramelized, about 5 minutes. Push aside the vegetables to clear a dry spot in the pan, and add the tomato paste. Let it toast for a minute or two, then stir it into the vegetables. Add the wine and the herb package. Bring to a boil, and cook until the wine is reduced by half, about 3 minutes. Drop in the cloves and the orange peel (reserve the zest from the other orange for later). Return the osso buco to the pot in one layer, and pour the chicken stock over the top until it is almost, but not quite, covering the osso buco. Adjust heat so the liquid is simmering, cover, and cook until the osso buco is tender, about 1 1/2 hours.
  • Once the meat is tender, uncover, and remove the vegetable chunks to a platter. Put the osso buco on top of the vegetables. Discard the bay leaf/rosemary package. Bring the liquid in the Dutch oven to a boil, and cook down until saucy, about 4 to 5 minutes. Remove the strings from the osso buco. Pour the sauce through a strainer directly over the osso buco on the platter, pressing on any remaining vegetable solids with a wooden spoon. Sprinkle the orange zest over the top, and serve.

BRAISED VEAL SHANKS



Braised Veal Shanks image

Provided by Anthony Bourdain

Categories     Soup/Stew     Wine     Herb     Tomato     Braise     Roast     Sauté     Stew     Dinner     Meat     Veal     Red Wine     Fall     Winter     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 main-course servings

Number Of Ingredients 21

For stew
2 cups veal demiglace (16 fl oz)*
4 (1-lb) meaty cross-cut veal shanks (osso buco), each tied with kitchen string
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
1 1/2 tablespoons olive oil
3 tablespoons unsalted butter
2 medium onions, cut into 1/4-inch dice (2 cups)
2 medium carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 garlic clove, finely chopped
1 1/2 cups dry red wine
1 (28-oz) can whole tomatoes in juice, drained and coarsely chopped
1 Turkish or 1/2 California bay leaf (preferably fresh)
For gremolata
2 teaspoons chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh orange zest
3/4 teaspoon finely chopped fresh rosemary
3/4 teaspoon finely chopped fresh thyme
Accompaniment: wild mushroom risotto

Steps:

  • Make stew:
  • Put oven rack in middle position and preheat to 350°F.
  • Bring demiglace to a simmer in a 1-quart saucepan over moderate heat. Remove from heat and keep warm, partially covered.
  • Pat shanks dry and sprinkle with salt and pepper. Dredge shanks in flour to coat, shaking off excess. Heat oil in a 5- to 6-quart wide heavy ovenproof pot over moderately high heat until just smoking, then brown shanks on all sides, about 10 minutes total, and transfer with tongs to a plate. Add butter to pot and heat until foam subsides, then sauté onions, carrots, celery, and garlic, stirring occasionally, until onions are softened, about 9 minutes.
  • Add wine, scraping up any brown bits, then add warm demiglace, tomatoes, and bay leaf. Return shanks (with any juices accumulated on plate) to pot and bring liquid to a boil, then cover pot and braise shanks in oven until meat is very tender, about 2 1/2 hours.
  • Carefully transfer shanks with a slotted spoon to a clean plate and keep warm, loosely covered with foil. Skim fat from sauce, then simmer, uncovered, on top of stove, stirring occasionally, until slightly thickened, about 15 minutes. Season sauce with salt and pepper and add shanks, then cook over low heat until heated through. (Discard strings and bay leaf before serving.)
  • Make gremolata:
  • Stir together parsley, zest, rosemary, and thyme and sprinkle over osso buco just before serving.
  • *Available at specialty foods shops and cooking.com.

OSSO BUCCO-- BRAISED VEAL SHANK



Osso Bucco-- Braised Veal Shank image

Make and share this Osso Bucco-- Braised Veal Shank recipe from Food.com.

Provided by MissTiff16

Categories     Veal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

8 veal shanks, 1 - 1/2 inches thick from the hind legs
flour, for dredging (seasoned with salt and pepper)
1/3 cup olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
salt and pepper, to taste
1 tablespoon garlic, finely chopped
1 cup dry red wine
1 cup meat stock (homemade) or 1 cup beef stock (1/2 cup canned beef stock-plus 1/2 cup water)
2 bay leaves
1/4 cup unsalted butter

Steps:

  • Assembly.
  • Arrange shanks on a serving platter. Heat sauce on stove over high heat. If sauce is runny, reduce for a moment and then add butter, stirring to incorporate. Once butter is melted and fused, adjust seasoning and spoon sauce over shanks. Method.
  • Preheat oven to 350°F Select oven-proof pot with lid large enough to accommodate all the shanks in a single layer. Set aside.
  • Place a large skillet over high heat and add olive oil. Dredge the shanks in the seasoned flour, only as many as the skillet will hold at one time. When oil is hot, sear the shanks on both sides until dark brown. Remove from skillet and set aside.
  • Drain oil from skillet and return to the heat. Add vegetables, seasoning to taste. Cook for 6 - 7 minutes until soft and lightly wilted. Remove and set aside. Add garlic and cook for another 2 - 3 minutes. Deglaze skillet with the red wine, scraping the bottom to loosen any meat particles stuck to the bottom. Add stock and any juices released from the seared shanks, simmering for a couple more minutes.
  • Place half the vegetables on the bottom of the oven-proof pot and arrange shanks on top. Pour remainder of the vegetable wine stock mixture over the shanks. The liquid should come 2/3 way to the top of the shanks. If not, add more stock.
  • Cover pot tightly and place in lower third of oven. Cook for about 2 hours until tender,.
  • Carefully turning the shanks every ½ hour. Prod with a fork to test for doneness.
  • Suggested wine -.
  • 1999 Le Bocce Chianti Classico Riserva.

Nutrition Facts : Calories 172.7, Fat 14.8, SaturatedFat 4.9, Cholesterol 15.2, Sodium 22.5, Carbohydrate 4.8, Fiber 0.9, Sugar 1.9, Protein 0.6

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