Osso Buco Braised Veal Shanks Recipes

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BRAISED OSSO BUCO RECIPE



Braised Osso Buco Recipe image

This Osso Buco is a fork-tender veal shank slow-cooked in the oven with red wine and a few other ingredients. A simple recipe that needs only 20 minutes to prep and about 2 hours to bake. Served over mashed potato and sides for an inviting meal.

Provided by Veena Azmanov

Categories     Dinner     Lunch     Maincourse

Time 2h20m

Number Of Ingredients 18

4 lbs Veal Shanks ((1 lb each))
1 tsp Kosher salt
1 tsp Black pepper
4 tbsp Flour
2 tbsp Cooking oil
2 tbsp Butter
2 tbsp Garlic (minced)
2 tbsp Sugar
2 tbsp Honey
2 tbsp Balsamic vinegar
2 tbsp Tomato paste
1 tbsp Sriacha ((upto 2 tbsp or Chilly paste) )
2 Bay leaves
4 sprigs Thyme
4 sprigs Rosemary
2 cup Red wine
1½ cup Chicken broth (or beef stock)
1 tbsp Parsley (for garnish)

Steps:

  • Preheat the oven at 325°F / 165°C / Gas Mark 3.
  • Thaw the shanks for at least an hour before you plan to cook. Place them on clean paper hand towels and pat them dry. Pro tip - The shanks must be dry. Otherwise, they will stew instead of sear. I like to leave to thaw them uncovered in the fridge overnight so that excess moisture can dry out.
  • Generously season the shanks with kosher salt and black pepper on both sides. Then, coat each one in flour and dust off excess flour. And set aside.Pro tip - You can tie each shank with kitchen twine to hold them together so they do not fall apart during cooking. I did not do this today as you can see in the video.
  • Use a large oven-safe pan such as a Dutch oven, that will accommodate all the shanks. Add one tbsp oil and one tablespoon butter. Pro tip - Alternatively you can sear the meat in batches as I have done in the video. I prefer to use a large pot with a wide circumference so each piece of shank sits comfortably in a single layer.
  • Sear the shanks on each side for at least 2 to 3 minutes. Remove from the pan and set aside. There is no need to add more oil or unsalted butter for the next batch.Pro tip - Keep the heat on medium to high and do not turn the shanks for the first two minutes. This will ensure good caramelization.
  • In the same pan, add the remaining oil and butter along with the garlic. Followed by brown sugar and honey. Saute for just about 30 seconds. Then, add the tomato paste, Sriracha, and balsamic vinegar. Pro tip - Keep the heat to medium as these are delicate ingredients and we do not want them to burn, especially the garlic.
  • Next, add the red wine and season with salt and pepper. Bring it to a boil and let boil for two mintues. Pro tip - We want to boil the red wine for just two minutes to cook out some of the alcohol.
  • Add the bay leaves, thyme, rosemary, and chicken broth. Return the shanks to the pan and bring to a gentle boil. Pro tip - Use tongs to transfer the meat and gently tuck them in the liquid. They must be almost submerged under the cooking liquid so they cook evenly.
  • Cover the pan with aluminum foil and transfer to the oven on the middle rack. Cook covered for 1 1/2 to 2 hours or until fork-tender. Pro tip - I am using aluminum foil. But, if using a dutch oven you can also cover with its own lid.
  • Remove from the thyme and rosemary sprigs and discard. Garnish with chopped parsley.

Nutrition Facts : Calories 555 kcal, Carbohydrate 20 g, Protein 59 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 237 mg, Sodium 998 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 10 g, ServingSize 1 serving

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 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.

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.

OSSO BUCO



Osso Buco image

Veal shanks braised in tomatoes & wine until tender and falling off the bone. This is a hearty Italian recipe that seems to please everyone. It is good served with any starch. Rice, potatoes, polenta, pasta or crusty rolls. I have done this with plain steamed rice, but last night served it with Risotto Milanese which is Risotto w parmesan cheese and saffron. Very tasty. Osso Buco means "hollow bones" in Italian and is served all over Italy, but purportedly comes from Milan.

Provided by SusieQ222

Categories     Stew

Time 2h30m

Yield 4 shanks, 4-6 serving(s)

Number Of Ingredients 20

4 veal shanks, 2 & 1/2 inch thick
2 ounces butter
2 tablespoons olive oil
2 carrots
2 large onions
3 celery ribs
2 garlic cloves
1/4 cup flour
1/8 teaspoon salt (or to taste)
1/8 teaspoon pepper (or to taste)
2 (400 g) cans whole tomatoes
1/2 cup dry red wine
1 cup beef broth
1 teaspoon dried basil (or 1 tbsp fresh)
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
1 inch slice lemon rind
1 teaspoon lemon rind, grated
3 tablespoons parsley, fresh, chopped

Steps:

  • Heat one ounce of the butter in a large Texas skillet or Dutch oven.
  • Add peeled & finely chopped carrot, onion, celery and one of the crushed garlic cloves. Cook gently until onions are golden brown. Remove from heat & transfer to a large ovenproof casserole.
  • Coat shanks in flour seasoned with salt & pepper. Heat remaining butter & oil in large frying pan. Add shanks and brown on all sides.
  • Carefully pack shanks on top of vegetables in casserole; stand shanks upright to retain marrow in the bones.
  • If pan is oily drain excess oil off. Add tomatoes and chop into pan with wooden spoon until the tomatoes are all popped. You could also start with chopped tomatoes or you can puree them. I just find the flavor better with the whole tomatoes and enjoy the tomato chunks with the rest of the veggies and the meat. Deglaze the pan by scraping the goodies up off the bottom of the pan into the tomato juices with a wooden spoon. Add wine, beef broth, basil, thyme, oregano, bay leaf & strip of lemon rind. Taste. Add salt & pepper to taste if necessary.
  • Pour sauce over veal shanks & veg in casserole. Bake in moderate (350°F) oven for 2 hours, or until meat is falling away from bones. (Stir occasionally during cooking.)
  • Serve over rice, pasta, potatoes or polenta.
  • Quickly blend the chopped parsley, grated lemon rind & other crushed garlic clove and serve separately as a fresh, crisp garnish.

Nutrition Facts : Calories 307.8, Fat 19.2, SaturatedFat 8.4, Cholesterol 30.7, Sodium 358.5, Carbohydrate 27.2, Fiber 5.5, Sugar 10.7, Protein 4.6

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From punchfork.com


CARNIVORE OSSO BUCO RECIPE - ALL THINGS CARNIVORE
2022-05-06 Add bone broth and all seasonings, bring to boil, reduce heat to low and let simmer for 2 hours or till the meat is fork-tender. A slow cooker will take around 8 hours and an instant pot will take around 40 minutes. If you like a thicker sauce, increase the heat toward the end to let some juice evaporate.
From allthingscarnivore.com


OSSO BUCCO: BRAISED VEAL SHANKS - FEAST ON THE CHEAP
2011-03-03 Preheat the oven to 350 degrees. Using paper towels, pat the veal shanks dry and dredge in the seasoned flour. 2. In a large, heavy sauté skillet, heat 4 Tablespoons of the olive oil with the 4 Tablespoons of butter. Brown the veal on both sides over medium-high flame. Transfer the seared veal to a platter. 3.
From feastonthecheap.net


ITALIAN OSSO BUCO (BRAISED VEAL SHANKS) RECIPE - EAT SIMPLE FOOD
Preheat oven to 325F. Tie the osso buco together with kitchen string.. The goal is to keep it from falling apart while braising, but a lot of time it will fall apart, especially if stacked on top of each other to braise in a large pot.
From eatsimplefood.com


TRADITIONAL OSSO BUCCO (BRAISED VEAL SHANKS) - RALPHS
Season veal shanks with salt and pepper. Put flour on a plate and dredge veal in flour, shaking off excess; transfer to a plate. Heat oil in a 6-quart Dutch oven over medium-high heat. Working in 2 batches, add veal shanks and cook, flipping once, until browned, about 10 minutes.
From ralphs.com


OSSO BUCO : RECIPE - GOURMETSLEUTH
In a large frying pan or pot over medium-high heat, melt the butter with the olive oil. When hot, add the veal shanks and lightly brown on both sides, about 4 minutes per side. Remove the veal shanks from the pan and set aside. Reduce the hat to medium-low and add the onion, carrot, celery and fennel.
From gourmetsleuth.com


OSSOBUCO WITH GREMOLATA - COOKING WITH COCKTAIL RINGS
2019-04-23 Sear the shanks. Heat a large Dutch oven over medium-high heat, add the olive oil and heat through. Add the veal shanks, working in batches as to not overcrowd the pan. Sear the shanks on both sides, about 5 minutes total. Remove to a plate and repeat with the remaining shanks and set aside. Sauté the aromatics.
From cookingwithcocktailrings.com


MILAN STYLE VEAL SHANKS (OSSO BUCO) - GUSTO TV
Preheat oven to 350 F (175 C). Heat butter in a Dutch oven over medium-high heat. Lightly dredge slices of veal shank in flour. Brown the meat on all sides, making sure not to overcrowd. Transfer meat to platter. Add carrots, celery, and onion to the Dutch oven, scraping the bottom of the pan for brown bits.
From gustotv.com


OSSO BUCO (ITALIAN BRAISED VEAL SHANKS) RECIPE | RECIPE CART
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; 140 grams) 1/4 cup (60 milliliters) extra-virgin olive oil, plus more if needed 1 tablespoon unsalted butter (1/2 ounce; 15 grams) 1 large yellow onion, minced (12 ounces; 340 grams) 2 medium carrots, minced (6 …
From getrecipecart.com


OSSOBUCO ALLA MILANESE (BRAISED VEAL SHANKS)
Ossobuco, a dish from Milan, Italy, is made of veal shanks braised with olive oil, wine, veal stock, tomatoes or tomato sauce, onions, garlic, carrots, celery, lemon zest and sometimes anchovies or mushrooms. In Italian, the veal shank itself is also called ossobuco and means "holed bone" or "bone with a hole" (osso "bone", buco "hole"). I developed this recipe, using …
From bitchinfrommelanieskitchen.com


RECIPES VEAL SHANK "OSSOBUCO" MILANESE | SOSCUISINE
Veal shanks, with bone and marrow, braised in white wine and tomatoes. This classic Italian recipe, aptly named «bone with a hole», includes «gremolata» [pr. greh-moh-LAH-tah], a garnish consisting of minced parsley, lemon zest, and garlic. The …
From salouane-devn.soscuisine.com


SMOKED AND BRAISED BEEF SHANK OSSO BUCO - FOGOCHARCOAL.COM
Heat the grill up to 300°. Place a Dutch Oven or heavy pot on the grill and place a second grate over the top. Lay each shank on the grate directly over the pot. Cook for approximately one hour allowing the drippings to fall directly into the pot. Remove the grate from the top of the pot and place all remaining ingredients in the pot.
From fogocharcoal.com


OSSO BUCO (ITALIAN BRAISED VEAL SHANKS) | SWEET TEA & THYME
Pour cooking liquid and veggies into a blender and blend until smooth, then pour back into pot and let simmer on medium for 10 minutes until reduced slightly and thickened. Adjust salt and pepper to taste. Place a piece of Osso Buco on the serving plate, spoon sauce over, then top with gremolada. Serve with risotto alla Milanese or mashed potatoes.
From sweetteaandthyme.com


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