OSSO BUCO WITH GREMOLATA
Veal shanks braised in wine-tomato sauce are a traditional one-pot Milanese comfort dish. A flurry of parsley-lemon gremolata cuts through the meat's richness for a balanced and beautiful main, fit for a holiday feast.
Provided by Sohui Kim
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Osso buco: Preheat oven to 325 degrees F. Tie veal shanks at the equator with kitchen twine. Preheat a heavy-bottomed pot over medium heat. Season veal shanks with salt and pepper on all sides, then evenly dust with flour. Add 1 tablespoon oil to the pot and swirl to evenly heat, 30 seconds. When oil is shimmering, add the veal shanks and sear on both sides until brown, 2-3 minutes per side. Then sear the sides. Meanwhile, prepare the vegetables.
- While the veal shanks are browning, prepare the mirepoix: Trim carrots and celery, then cut into a uniform large dice. Peel and halve the onion, then dice into the same size as the carrots and celery. Meanwhile, continue turning the veal shanks so they brown on all sides (turn heat down to low if the pot gets too smoky). The brown bits forming on the bottom of the pan, called "fond," will be used to flavor the sauce later. Smash garlic; remove skin, trim the tip, and slice. Turn off heat, remove browned shanks from pot, and set aside, leaving fond and drippings in the pot.
- Turn heat to medium-low. Add butter and all of the vegetables to the pot. Season with salt and stir, scraping up the fond. Sauté until soft, 3-4 minutes. Turn heat to medium and add wine to the vegetable mixture. Stir and scrape to finish deglazing the pot, then reduce by half, 2-3 minutes. Meanwhile, make a bouquet garni by tying the parsley stems and thyme together with twine. (Making a bouquet will make it easier to remove and discard the herbs when the dish is finished.) Add to the pot. Peel three long strips of lemon peel, from top to bottom, and add to the pot, followed by the bay leaves. Stir, then add the beef broth and crushed tomatoes.
- Bring sauce to a simmer, and continue simmering until reduced slightly, 6-8 minutes. Nestle the osso buco pieces into the vegetable sauce mixture; it should come halfway up the sides of the veal shanks. Spoon sauce over the tops of the shanks. Cover and place in the oven to braise for a total of 2 hours, checking after 1 hour and basting with sauce. Meanwhile, make the gremolata.
- Gremolata: Pick the leaves off the parsley and finely chop. Set aside. Peel strips of lemon peel from top to bottom, trying to avoid the white pith as much as possible. Julienne the peel into long slivers, then finely dice. (Alternatively, you can use a Microplane zester.) Add zest to the parsley mixture. Smash and peel the garlic cloves; finely chop 1½ cloves and add to the bowl. Season to taste with salt, stir, and set aside.
- Assembly: After 2 hours of braising, remove osso buco from the oven. Shanks should be fork tender, with sauce clinging to the meat. Taste and adjust seasoning. Transfer shanks to a serving platter and remove the strings. Discard bouquet garni, bay leaves, and lemon peels. Ladle sauce over the shanks, followed by a sprinkling of gremolata. Serve with remaining gremolata on the side.
OSSO BUCO
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
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 GREMOLATA
Steps:
- Preheat the oven to 300 degrees. In a large shallow dish, whisk together flour, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Dredge the shanks in the mixture.
- In a large heavy-bottomed pot or Dutch oven, melt 3 tablespoons butter with 3 tablespoons olive oil over medium-high heat. Brown the shanks on all sides. Remove from the pot and set aside.
- Wipe out pot, and lower heat to medium-low. Add remaining tablespoon butter and oil. Add the carrots, onion, and celery to pan. Saute until mostly tender, 8 to 10 minutes. Add the tomatoes, stock, and wine; simmer for 8 minutes, scraping the bottom of the pan.
- Return the meat to the pot; add garlic, bay leaf, parsley, and basil. Cover and bake for 3 hours, or until meat is tender.
- Remove the veal and set on a warm platter. Cover with foil to keep warm. Strain the cooking liquid through a fine mesh sieve and return liquid to pot. Reduce to 2 cups. Remove herbs from the vegetables and discard. Puree vegetables in a blender and return to pot (alternatively vegetables can be returned to the pot and pureed with an immersion blender).
- To make the gremolata, mix together lemon and orange zest. To serve, place 1 shank on a warm plate and spoon some sauce over the meat. Garnish with gremolata.
TRADITIONAL OSSO BUCO
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
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 WITH ORANGE-HERB GREMOLATA
Cross-cut veal shanks are the cut for osso buco, a braised dish. The sauce for my rendition is tomato-based, bolstered (subtly) by anchovies as well as white wine and broth. But it's the addition of orange zest and oil-cured black olives that makes this a standout. Like most slow-cooked dishes, you can make this a few days ahead and it will only be better for the wait. The tradition is to serve the veal (you can use pork, if you prefer) with a last-minute dusting of gremolata, a mix, in this case, of basil, orange zest and garlic. Osso buco is good over rice, noodles or other grains; I like it over mashed potatoes or a smooth squash purée.
Provided by Dorie Greenspan
Categories dinner, meat, main course
Time 2h
Yield 6 servings
Number Of Ingredients 20
Steps:
- Center a rack in the oven, and heat it to 350 degrees. Cut the tomatoes into pieces, and reserve the juice; set aside.
- Heat the canola oil in a Dutch oven (or other large pot) over medium heat, and working in batches, brown the meat on all sides, about 10 minutes. Season with salt and pepper and transfer to a bowl as the pieces are browned. Discard the oil.
- Add the olive oil, garlic, carrots, onion and herbs to the pot. Season with salt, and cook over low heat, stirring, until the vegetables are soft but not colored, 10 to 15 minutes. Stir in the anchovies, and cook a minute or two, until they dissolve. Increase the heat, add the wine and boil until almost evaporated. Stir in the broth, tomatoes with their liquid, olives, zest and pepper flakes. Return the meat, submerging as much of it as possible. Seal the pot with foil, and cover with the lid. Slide the pot into the oven.
- Braise for 1 1/2 hours - if the meat is falling off the bone, it's done; if it's not, give it another 30 minutes or so.
- Mix all the ingredients together.
- Serve the meat with the sauce (or refrigerate for up to 3 days; reheat gently). Pass the gremolata at the table.
Nutrition Facts : @context http, Calories 795, UnsaturatedFat 20 grams, Carbohydrate 17 grams, Fat 32 grams, Fiber 6 grams, Protein 100 grams, SaturatedFat 7 grams, Sodium 1853 milligrams, Sugar 7 grams, TransFat 0 grams
OSSO BUCCO (VEAL SHANKS) WITH LEMON/TANGERINE GREMOLATA
There is no braising recipe better than osso bucco with gremolata in my opinion. The wonderful flavor of the veal, the texture of the meat with the velvety thickness in a tomatoy sauce freshened and lightened with my all time favorite seasonings, garlic and lemon and tangerine zest lifting it to new heights of flavor. My recipe is a combination of the quintessential classic from time/life foods of the world and Bert Greene's gremolata in his Kitchen Bouquet cookbook Can you tell I love this? :D Just a few tips/suggestions here. 1. Don't cut the meat in half if you are single/two ppl because you need to have the effect from the full number of shanks to get the velvety jelly like consistency of the sauce. Its not jelly like when you eat it it warm but wait til you get the leftovers and you can see why the flavor is so rich and intense. Leftovers can be frozen but I'm betting that you eat it all till its gone :) Serving it to 6 ppl works but I actually prefer no more than 4. I want the leftovers. 2. Ask your butcher to cut the shanks to the thickness in the recipe, or at a minimum 1 inch. Or use extra if you can only get 1/2 inch ones. 3. Try the marrow. One of the real wonders of this dish is taking a small spoon or knife and spreading the marrow on a crostini, or just with the sauce. Its mild in flavor (i hate organ meats or weird internal things, but this is nothing like that) 4. Substitute lamb shanks but again use enough to get the consistency needed. 5. I love the flavors of the garlic, don't be afraid of the amount in the gremolata, its balanced by the lemon and tangerine as well as parsley. (which i leave out sometimes) 6. To strain or not? I love it both ways, i think the sauce is finer and the flavors burst better if strained. When i am alone i often simply leave it as is with the veggies.
Provided by MarraMamba
Categories Stew
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Note: shanks cut into 2 1/2 inch pieces, tied with string around the circumference.
- Note: i use 3 cups drained canned tomatoes chopped but cant remember can size so put fresh. both work.
- Heat oven to 350. Melt butter in a dutch oven/casserole dish or use an electric frying pan for it all. Add chopped carrots, celery and onion to butter until they are lightly colored.
- In a heavy skillet heat 6 tbs olive oil. Season veal and dredge in flour then brown on ALL sides including edges. Add to casserole on top of vegetables.
- Deglaze the skillet by adding the cup of wine and scraping up the browned bits. Boil till reduced to 1/2 cup. Add stock, tomatoes and herbs, bring to a boil and pour over veal. Make sure it comes at least 1/2 way up the side of the meat and add more wine or stock if needed.
- Cover the pot and bake in oven for 1 1/2 hours basting occasionally until meat is fork tender.
- Remove veal from casserole, and if you wish put meat in oven heated up to 450 on a plate until it browns and glazes. Or just set it aside and keep warm.
- To strain the sauce press through a fine mesh sieve until all juice is back in the pot. Can be whizzed in the processor as well. Heat to boiling.
- Add the lemon and tangerine peel, garlic and parsley, boil till reduced and thickened, season to taste with salt and pepper. Pour over the meat. Garnish with a few strips of zest from both fruits.
- Serve with Risotto alla milanese or plain rice, and some crusty bread to put the marrow on and mop up the sauce.
- If you have any leftovers enjoy, and if there is no meat but just sauce its wonderful over rice or noodles as a light supper.
Nutrition Facts : Calories 872, Fat 42.2, SaturatedFat 12.3, Cholesterol 361.4, Sodium 501.3, Carbohydrate 22, Fiber 2.6, Sugar 7.7, Protein 90.3
OSSO BUCO WITH GREMOLATA
Reserve leftover scraps of veal for Pasta e Fagioli with Roasted Garlic Soup.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the osso buco: Preheat the oven to 375 degrees F. Heat the EVOO in a large Dutch oven over medium-high to high heat. Sprinkle the shanks with salt and pepper and brown all over, turning occasionally, 12 to 15 minutes. Transfer to a large plate.
- Stir the garlic, celery, carrots, onions and fennel seeds into the pot, 3 to 4 minutes. Add the rosemary, thyme, tomato paste and bay leaves, sprinkle with salt and pepper and stir 1 minute. Sprinkle the flour over the vegetables and stir 1 minute, then pour in the wine and deglaze the pot, scraping and stirring 1 minute longer. Add the chicken stock and saffron, followed by the tomatoes. Add the orange peel, juice and chile. Scrape down the pot and add the meat back into the pot. Cover and transfer to the oven. Cook, turning the meat once about halfway through, 2 hours.
- For the gremolata: When the meat is about ready to come out of the oven, combine the orange zest on aboard with the lemon zest. Finely chop the parsley and combine with zest and the chopped or processed nuts.
- For serving: Transfer the shanks to a platter and cut off the kitchen string. Split the crusty bread and warm through in the oven. Fish the bay leaves out of the sauce and place the Dutch oven back on the stove over medium-high heat. Whisk the sauce to combine and thicken, 4 to 5 minutes.
- Serve the shanks in shallow bowls topped with the chunky sauce and gremolata. Serve the crusty bread on the side for mopping.
OSSO BUCO WITH LEMON AND SAGE
Provided by Moira Hodgson
Categories dinner, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a heavy casserole, soften the onion in two tablespoons of vegetable oil. Add the garlic and lemon peel and cook for two to three minutes.
- Meanwhile, dredge the veal shanks in flour, heat the remaining oil in a frying pan and saute the shanks a few at a time until they are lightly browned on all sides. Add them to the casserole.
- Pour the fat from the skillet. Add the white wine and scrape up the coagulated cooking juices. Add the stock, tomatoes, sage, salt and pepper. The liquid should cover the veal. If it does not, add more stock.
- Cover the casserole and simmer over low heat for two hours, or until the veal is very tender. If there is too little liquid during cooking time, add more. If there is too much, when the shanks are done remove them to a heated serving dish. Bring the liquid to boil over high heat until it has reduced and thickened. Pour it over the shanks. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 16 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 869 milligrams, Sugar 3 grams, TransFat 0 grams
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- Melt 1 1/2 teaspoons butter in a large Dutch oven over medium-high heat. Add 3 veal shanks, and cook for 8 minutes, browning on all sides. Remove to a plate. Repeat procedure with remaining 1 1/2 teaspoons butter and veal.
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- Preheat the oven to 375°. Season the veal shanks with salt and pepper. In a very large, deep skillet, heat 3 tablespoons of the olive oil until shimmering. Working in batches, cook the veal over moderately high heat until browned on both sides, about 8 minutes total per batch. Transfer the osso buco to a large roasting pan.
- Add the remaining 3 tablespoons of olive oil to the skillet. Add the diced carrots, celery, onions, 4 whole garlic cloves and the bay leaves and cook over moderate heat until they are softened, about 12 minutes. Add the chicken stock, white wine, diced tomatoes and thyme sprigs and bring to a boil. Pour the vegetables and liquid over the veal, cover the roasting pan with foil and transfer to the oven. Braise the shanks for about 2 1/2 hours, until very tender.
- Meanwhile, in a small bowl, mix the orange zest, lemon zest, parsley and the 2 minced garlic cloves. Lightly season the gremolata with salt and pepper.
- Transfer the veal shanks to a baking sheet and cover with foil. Carefully strain the cooking liquid into a large bowl. Reserve the vegetables; discard the bay leaves and thyme sprigs. Pour the cooking liquid back into the roasting pan and boil over high heat until it is reduced by half, about 25 minutes. Season the sauce with salt and pepper. Stir in the reserved vegetables and simmer over moderately low heat for 2 minutes. Transfer the osso buco to shallow bowls. Spoon the sauce and vegetables on top and sprinkle lightly with the gremolata. Serve with the remaining gremolata at the table.
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