Osso Buco Alla Gino Recipes

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OSSO BUCO



Osso Buco image

This is a very tender veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking.

Provided by Amy Augustyniak

Categories     World Cuisine Recipes     European     Italian

Time 2h50m

Yield 7

Number Of Ingredients 16

¼ cup all-purpose flour
2 teaspoons salt
¼ teaspoon ground black pepper
2 pounds veal shank
3 tablespoons butter
3 tablespoons olive oil
1 cup chopped onion
1 cup thinly sliced carrots
½ cup chopped celery
2 cloves garlic, crushed
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon dried basil
1 teaspoon dried thyme
3 sprigs fresh parsley
1 bay leaf

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.

Nutrition Facts : Calories 251.3 calories, Carbohydrate 10.6 g, Cholesterol 83.2 mg, Fat 14.5 g, Fiber 2.2 g, Protein 19.7 g, SaturatedFat 5.2 g, Sodium 947.9 mg, Sugar 3.3 g

OSSO BUCO ALLA MILANESE



Osso Buco Alla Milanese image

Provided by Florence Fabricant

Categories     dinner, one pot, main course

Time 1h25m

Yield 6 servings

Number Of Ingredients 13

4 to 6 tablespoons olive oil
6 portions of veal shank (about 6 pounds total), see note
1/4 cup flour
1 cup finely chopped onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 large clove garlic, minced
1 1/2 cups dry white wine
1 1/2 cups peeled, seeded, chopped fresh tomatoes (canned Italian tomatoes, drained and chopped, may be substituted)
1 1/4 cups well-flavored veal, beef or chicken stock
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
Gremolata (see recipe)

Steps:

  • Melt the oil in a heavy casserole large enough to hold the veal in a single layer. Dust shank pieces with flour and lightly brown on all sides over medium heat. You may find the browning easier if you do not put all the shanks in the pan at once. Do not allow them to become dark or blackened. Remove the shanks from the casserole and lower heat.
  • Preheat oven to 350 degrees.
  • To the casserole, add onions, carrots and celery and saute, stirring until they begin to soften. Add garlic and saute a minute longer. Add wine and cook over medium-high heat, scraping the pan until all the brown bits clinging to it have dissolved. Stir in the tomatoes, stock and thyme.
  • Return the shanks to the casserole, basting with the sauce. Season with salt and pepper, cover and bake in the preheated oven about one and one-half hours until the meat is tender when pierced with a fork. Baste the shanks several times during baking.
  • Remove shanks to a serving dish and keep warm. Taste sauce and season with salt and pepper if necessary. If the sauce is too thin (it should be about the consistency of cream), place the pan on top of the stove and boil down the sauce for several minutes.
  • Pour sauce over the shanks and top with a little of the gremolata. Pass the rest on the side.

Nutrition Facts : @context http, Calories 777, UnsaturatedFat 18 grams, Carbohydrate 14 grams, Fat 30 grams, Fiber 2 grams, Protein 99 grams, SaturatedFat 7 grams, Sodium 1648 milligrams, Sugar 4 grams

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 ALLA GINO



Osso Buco alla Gino image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 13

1 onion, finely chopped
1/2 cup butter
4 veal shanks (approximately 2 1/2 inches thick)
Flour, for dusting
3/4 cup fresh sliced mushrooms
3 to 4 dry porcini mushrooms
1 carrot, thinly sliced
1 celery stalk, thinly sliced
Salt and pepper
1/4 cup fresh sage, chopped
1/2 cup red wine
3 cups tomatoes, peeled
3 cups veal stock or beef stock

Steps:

  • Saute onion in half of the butter in a wide shallow skillet until soft and golden. Dust the veal shanks with flour, and then fry them in the same skillet, turning several times until they are golden on all sides. Stand them on their side to prevent the marrow in the bones from slipping out during cooking.
  • Add the fresh mushrooms, carrots, celery and season with salt and pepper. Add sage and simmer for 4 minutes. Add the wine and let evaporate. Add the tomatoes and veal stock and simmer gently for about 1 hour, or until cooked and tender. Add more wine if sauce reduces too quickly.

MARK'S OSSO BUCO ALLA FIORENTINA



Mark's Osso Buco alla Fiorentina image

Mark Strausman, owner of Campagna in New York City, enjoys nothing more than a delicious meal made slowly, a meal that fills the house with the wonderful aromas he associates with home. Osso Buco is a traditional Northern Italian dish that is now served countrywide in a number of variations.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 15

4 veal shanks, cut 1 1/2 to 2 inches thick
Coarse salt and freshly ground pepper
1/2 cup all-purpose flour, for dredging
1/4 cup vegetable oil
1 tablespoon extra-virgin olive oil
1 small carrot, cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch dice
1 small red onion, cut into 1/4-inch dice
1 cup milled or crushed canned Italian plum tomatoes
2 cups dry red wine
2 cups veal stock, Homemade Chicken Stock, or low-sodium canned broth
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh oregano
1/2 teaspoon freshly grated lemon zest

Steps:

  • Preheat the oven to 325 degrees. Sprinkle the veal shanks with salt and pepper. Spread about 1/2 cup flour on a plate, and dredge the shanks in flour, shaking off any excess.
  • In a heavy ovenproof pot with a lid, heat vegetable oil over medium heat. Add the shanks, and cook until lightly browned on both sides, turning once. Transfer to a plate, and turn off the heat. Using paper towels, carefully wipe out the pot.
  • Add olive oil to pot, and heat over medium heat. Add carrot, celery, and onion, and cook until the onion is wilted, about 3 minutes. Add the shanks and tomatoes, wine, stock, thyme, sage, or oregano, zest, and salt and pepper to taste, and bring to a simmer. Cover, and bake about 2 1/2 hours, until the veal is very tender. Taste for salt and pepper, and serve immediately.

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