Osso Buco Milanese 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 WITH RISOTTO MILANESE



Osso Buco with Risotto Milanese image

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

4 veal osso buco, about 1-inch thick, each tied around the middle
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
All-purpose flour, for dredging
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
2 cups canned whole plum tomatoes, crushed by hand
2 cups low-sodium chicken broth
2 fresh bay leaves
4 cups low-sodium chicken broth
1 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups arborio rice
1/2 cup dry white wine
2 tablespoons unsalted butter, cut into pieces
1/2 cup grated Parmesan
1/2 cup fresh Italian parsley, chopped
1 large garlic clove, very finely chopped
Finely grated zest of 1 lemon

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



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 MILANESE



Osso Buco Milanese image

Categories     Tomato     Braise     Dinner     Veal     White Wine     Fall     Winter     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

4 veal shank pieces, about 12 ounces each
Salt as needed
Freshly ground black pepper as needed
Flour as needed for dredging veal shanks
3 tablespoons olive oil
1 cup diced yellow onion
1/2 cup diced carrot
4 teaspoons minced garlic
3 tablespoons tomato paste
3/4 cup dry white wine
4 cups beef or chicken broth
1 teaspoon finely grated lemon zest
3 tablespoons chopped flat-leaf parsley
2 anchovy fillets, chopped

Steps:

  • 1. Preheat the oven to 350 degrees F.
  • 2. Season the veal shanks generously with salt and pepper. Dredge the shanks in flour and shake away any excess.
  • 3. Heat the oil in an ovenproof casserole or Dutch oven over high heat until it shimmers. Sear the veal shanks in the oil, turning as necessary, until they have a good color on all sides, 10 to 12 minutes. Remove them to a platter and cover loosely with foil.
  • 4. Add the onion, carrot, and 2 teaspoons minced garlic to the hot oil and sauté over medium heat, stirring frequently, until the onion is a deep golden brown, about 10 minutes. Add the tomato paste and sauté, stirring frequently, until the tomato paste turns a rust color, 2 to 3 minutes. Add the wine and stir well to dissolve the tomato paste.
  • 5. Return the veal shanks to the casserole along with any juices they may have released and add enough broth to cover the shanks by about 1/2. Bring the broth to a simmer, cover the casserole, and place it in the oven. Braise the shanks, turning them as necessary to keep them evenly moistened, until they are very tender, about 1 1/2 hours. Transfer the shanks to a serving platter and keep warm while finishing the sauce.
  • 6. Strain the sauce, return it to the casserole, and bring it to a boil over high heat, skimming the surface as necessary. Reduce the heat to low simmer until the sauce has a lightly thickened consistency, about 10 minutes. Season to taste with salt and pepper.
  • 7. Combine the remaining garlic, the lemon zest, parsley, and anchovy fillets to form the gremolata. Serve the shanks on heated plates garnished with the gremolata.

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

OSSO BUCO MILANESE



Osso Buco Milanese image

Make and share this Osso Buco Milanese recipe from Food.com.

Provided by lazyme

Categories     Veal

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 19

1/4 cup flour
salt and pepper
6 pieces veal shanks, 1/2-pound each
1/3 cup olive oil
3 tablespoons butter
2 large carrots, peeled and sliced
1 large onion, diced
2 stalks celery, sliced
1 tablespoon garlic, chopped
2 bay leaves, crushed
3 tablespoons fresh marjoram or 1 tablespoon dried marjoram
1 cup fresh parsley, chopped
1 lemon, rind of, grated
1 1/2 cups dry white wine
1 (19 ounce) can Italian plum tomatoes, drained, coarsely chopped
1 1/2 cups chicken broth
4 teaspoons fresh parsley, chopped
2 teaspoons lemon zest
1 garlic clove, finely chopped

Steps:

  • Combine flour, salt and pepper in a plastic bag.
  • Add veal shanks and coat with flour mixture.
  • Heat oil in a large skillet and brown veal on both sides.
  • Remove veal from skillet, reduce heat and add butter, carrots, onion, celery, garlic, bay leaves, marjoram, basil, parsley and lemon rind.
  • Saute for 5 minutes.
  • Add wine and continue cooking for 5 minute more.
  • Stir in tomatoes and broth.
  • Place veal in a casserole with the sauce and bake, covered, at 325 for 2 hours.
  • Garnish with gremolata.

OSSOBUCO ALLA MILANESE



Ossobuco Alla Milanese image

NOTES : Ossobuco means "bone with a hole" or hollow bone. Serve over Risotto alla Milanese.

Provided by StevenHB

Categories     Stew

Time 4h

Yield 6 serving(s)

Number Of Ingredients 20

1 cup yellow onion, finely chopped
2/3 cup carrot, finely chopped
2/3 cup celery, finely chopped
1/4 cup butter
1 teaspoon garlic, finely chopped
2 slices lemons, rind of
1/2 cup vegetable oil
2 veal shanks
3/4 cup all-purpose flour
1 cup dry white wine
1 1/2 cups veal stock
1 1/2 cups Italian tomatoes, coarsely chopped
1/4 teaspoon dried thyme
4 leaves fresh basil (optional)
2 bay leaves
2 sprigs parsley
salt and pepper
1 teaspoon lemon, rind of, grated
1/4 teaspoon garlic, very finely chopped
1 tablespoon parsley, finely chopped

Steps:

  • Veal shanks should be sawed into 8 pieces about 2" long.
  • Can sub chicken or beef for veal stock.
  • Just make sure that it's either homemade or low sodium.
  • Spread flour on a plate or on waxed paper.
  • Tomatoes should be with their juice.
  • Preheat oven to 350.
  • Choose a heavy casserole with a tight fitting lid that is just large enough to contain the veal pieces.
  • Use two casseroles if necessary.
  • Put the onion, carrot, celery, and butter and cook over medium heat for 8-10 minutes, until the vegetables soften and wilt.
  • Add the chopped garlic and lemon peel at the end.
  • Remove from the heat.
  • Heat the oil in a skillet over medium-high heat.
  • Turn the trussed pieces of veal in the flour, shaking off any excess.
  • When the oil is quite hot (test it with the corner of one of the pieces of veal: a moderate sizzle means the heat is just right), brown the veal on all sides.
  • (Brown the veal as soon as it has been dipped in flour, otherwise the flour may dampen, and the meat won't brown properly).
  • Stand the pieces of veal side by side on top of the vegetables in the casserole.
  • Tip the skillet and draw off nearly all the fat with a spoon.
  • Add the wine and boil briskly for about 3 minutes, scraping up and loosening any browning residue stuck to the pan.
  • Pour over the pieces of veal in the casserole.
  • In the same skillet, bring the broth to a simmer and pour into the casserole.
  • Add the chopped tomatoes with their juice, the thyme, basil, bay leaves, parsley, pepper and salt.
  • (Hold off on salt until after cooking if you are using canned beef broth. It is sometimes very salty).
  • The broth should come up to the top of the veal pieces.
  • If it does not, add more.
  • Bring the contents of the casserole to a simmer on top of the stove.
  • Cover tightly and place in the lower third of the preheated oven.
  • Cook for about 2 hours, carefully turning and basting the veal pieces every 20 minutes.
  • When done, they should be very tender when pricked with a fork, and their sauce should be dense and creamy.
  • (if, while the veal is cooking, there is not enough liquid in the casserole, you may add up to 1/3 cup of warm water).
  • If the reverse is true, and the sauce is too thin when the veal is done, remove the meat to warm platter, place the uncovered casserole on top of the stove, and over high heat briskly boil the sauce until it thickens.
  • Pour the sauce over the veal and serve piping hot.
  • NOTE When transferring the veal pieces to the serving platter, carefully remove the trussing strings without breaking up the shanks.
  • GREMOLADA Marcella recommends against making it, but if you must try it yourself, the ingredients are as follows: one teaspoon of grated lemon peel, 1/4 teaspoon very finely chopped garlic and 1 tablespoon finely chopped parsley.
  • Gremolada is sprinkled over the veal shanks just as they finish cooking.

Nutrition Facts : Calories 345.1, Fat 26.2, SaturatedFat 7.3, Cholesterol 20.3, Sodium 77.9, Carbohydrate 19.2, Fiber 1.9, Sugar 3.5, Protein 2.6

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1. In a hot pan pour half the oil, add the onion and let it fry until it is well caramelized and golden. 2. Deglaze with the white wine, wait for it to evaporate completely and turn off the heat. 3. …
From tastelife.tv


TRADITIONAL OSSO BUCO RECIPE | OSSOBUCO ALLA MILANESE
2022-01-12 Step 2)– In a large pan, put the butter and oil, add the finely chopped onion and cook over low heat for 3 minutes until the onion becomes transparent. Step 3)– Now put the …
From recipesfromitaly.com


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