Osso Buco Portobello Recipes

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OSSO BUCO PORTOBELLO



Osso Buco Portobello image

Provided by Florence Fabricant

Categories     dinner, one pot, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons flour
Salt
freshly ground black pepper
4 pieces veal shank, 2 inches thick
4 tablespoons extra virgin olive oil
4 large portobello mushrooms, stemmed, in slices 1/2 -inch wide
1/2 cup finely chopped shallots
4 cloves garlic, sliced
1 cup dry red wine
1/3 cup beef stock
2 tablespoons red wine vinegar
6 sprigs fresh thyme, more for garnish

Steps:

  • Season flour with salt and pepper. Spread on a plate and dust osso buco with it. In a 4- to 5-quart casserole, heat 3 tablespoons oil on medium high. Add meat and brown on both sides. Remove. Add mushrooms and cook, stirring, about 5 minutes, until they start to wilt and no longer look dry. Remove.
  • Add remaining tablespoon oil to pot, reduce heat to low and sauté shallots and garlic until just starting to brown. Deglaze with wine and stock. Season generously with pepper. Stir in vinegar. Return meat and mushrooms to pot, add thyme, cover and cook on very low about 1 hour 15 minutes, basting meat a few times, until meat is tender.
  • Season sauce with salt as needed. Transfer meat, mushrooms and sauce to a warm platter, garnish with thyme sprigs and serve.

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 25 grams, Fiber 3 grams, Protein 62 grams, SaturatedFat 5 grams, Sodium 1270 milligrams, Sugar 5 grams, TransFat 0 grams

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.

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

PORTOBELLO OSSO BUCO



Portobello Osso Buco image

This Portobello Osso Buco is rich and satisfying, despite having no meat or dairy. Be sure to make some extra sauce if wanted, and you will definitely want to.

Provided by MostDaysVegan LLC

Categories     Recipes

Time 1h20m

Number Of Ingredients 12

2 Tablespoons fresh rosemary, chopped fine
2 Tablespoons fresh thyme, chopped fine
1 medium onion, chopped
2 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, pressed or chopped fine
3 bay leaves
2 Tablespoons olive oil, preferably a quality EVOO
1 Tablespoon tomato paste
1 cup dry red wine
3 cups low-sodium vegetable stock or broth, preferably homemade
4 portobello mushrooms, scrubbed and patted dry

Steps:

  • 1. Chop the rosemary, thyme, onion, carrots, celery, and garlic (unless using a garlic press). 2. In a large Dutch oven or other deep pot, heat the olive oil over medium heat. 3. When heated add the first seven ingredients and saute until vegetables are beginning to soften and onions are transparent, about 10 minutes. Stir occasionally to keep garlic and herbs from sticking to the bottom of the pan. 4. Add the tomato paste and wine to the same pot and combine well. Simmer until wine is reduced to about 1/2 a cup, about 5 minutes. 5. Add the vegetable broth. Place the mushrooms cap down in the liquid and spoon liquid over the underside of the mushrooms. The broth should come 3/4 up the sides of the mushrooms. 6. Bring to a simmer, lower heat and cover pan. Check occasionally to make sure liquid isn't boiling. 7. After 1/2 an hour, remove mushrooms to plate, they will have shrunken to about 1/2 their original size. 8. Simmer remaining liquid uncovered for another 1/2 an hour. 9. Turn heat off, remove bay leaves and use an immersion blender to puree sauce. Once the sauce is thickened to your liking add the mushrooms back in and simmer to reheat. 10. Taste and add salt and pepper if needed. 11. Slice the mushrooms if wanted, place on serving platter and pour the thickened sauce over the top. 12. Serve with whole wheat pasta, brown rice, or other whole grain such as this Herbed Polenta.

Nutrition Facts : Calories 202 calories, Carbohydrate 15.7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8.4 grams fat, Fiber 4.2 grams fiber, Protein 7.5 grams protein, SaturatedFat 1.4 grams saturated fat, ServingSize 1 Mushroom with sauce, Sodium 614 grams sodium, Sugar 6.4 grams sugar

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

OSSOBUCCO



Ossobucco image

This classic veal recipe provides the staple for a magnificent Italian Sunday lunch

Provided by Ruth Watson

Categories     Dinner, Main course

Time 2h45m

Number Of Ingredients 10

10g packet dried porcini
6thick cut veal shin bone, complete with marrow. Ask your butcher for hind quarter shin bones (about 4cm thick), as they're meatier and more tender than the front ones
a small handful of plain flour , seasoned
50g unsalted butter
3 tbsp olive oil
1large carrot , diced
1large celery stick, trimmed and diced
200ml dry white wine
225ml tomato sugocasa or passata
1 tsp Marigold Swiss vegetable bouillon powder dissolved in 250ml/9fl oz hot water

Steps:

  • Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.
  • Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.
  • Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.
  • Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.
  • Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it's still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).

Nutrition Facts : Calories 383 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 1.15 milligram of sodium

OSSO BUCO



Osso Buco image

Tender braised veal shanks surround a rich repository of bone marrow in this traditional Italian osso buco dish. Serve with Risotto Milanese.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 16

3 tablespoons vegetable oil
1/2 cup all-purpose flour
6 veal shanks (4 1/2 to 5 pounds), tied
Coarse salt and freshly ground pepper
1 large red onion, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
1 rib celery, cut into 1-inch pieces
1 leek, white part only, cut into 1-inch pieces
1 dried bay leaf
2 tablespoons fresh thyme, leaves
1 tablespoon fresh oregano leaves
1 (14-ounce) can whole plum tomatoes, crushed
2 cups red wine, such as pinot noir
2 cups homemade or store-bought low-sodium beef stock
1/4 cup chopped flat-leaf parsley
Zest of 1 lemon

Steps:

  • Preheat oven to 350 degrees.
  • Heat vegetable oil in a large Dutch oven over medium-low heat until very hot. Place flour in a shallow dish. Season veal shanks with salt and pepper; dredge in flour, shaking off excess. Working in batches if necessary, add shanks to Dutch oven (they should sizzle immediately). Cook, turning, until browned on all sides, 10 to 15 minutes. Remove veal shanks from Dutch oven and set aside.
  • Add onion, carrots, celery, and leek to Dutch oven; cook, stirring, until softened and lightly browned, 8 to 10 minutes. Add bay leaf, thyme, oregano, tomatoes, wine, and stock. Return veal shanks to Dutch oven and bring to a simmer. Cover and transfer to oven; cook, checking occasionally to make sure the liquid is still simmering, until meat is very tender, about 2 1/2 hours.
  • Remove from oven and transfer shanks to a platter; cover with parchment paper-lined aluminum foil to keep warm. Place Dutch oven over medium heat; simmer until sauce is thickened, about 15 minutes. Season with salt and pepper. Return shanks to Dutch oven to heat through and coat with sauce. Sprinkle with chopped parsley and lemon zest; serve.

OSSO BUCO WITH MUSHROOM SAUCE



Osso Buco with Mushroom Sauce image

Categories     Herb     Mushroom     Onion     Roast     Veal     White Wine     Winter     Gourmet

Yield Serves 6

Number Of Ingredients 15

six to eight 2-inch-thick veal shanks (5 pounds total), each tied securely with kitchen string to keep meat attached to bone
3 tablespoons olive oil
3 tablespoons unsalted butter
1 1/2 pounds onion, sliced thin
2 celery ribs, sliced thin
1/2 pound fresh cremini or white mushrooms, tough stem ends trimmed
1/2 pound fresh shiitake mushrooms, stems discarded
1/2 pound fresh Portobello mushrooms, stems discarded
3/4 teaspoon dried thyme, crumbled
1/2 cup dry vermouth or dry white wine
1 tablespoon fresh lemon juice
1/2 to 3/4 cup water
1 to 2 tablespoons balsamic vinegar, or to taste
1/4 cup fresh parsley leaves, washed well, spun dry, and minced
Accompaniment: cooked couscous

Steps:

  • Preheat oven to 275°F.
  • In a heavy ovenproof kettle large enough to hold veal shanks in one layer heat 1 tablespoon each of oil and butter over moderately high heat until foam begins to subside and sauté onion and celery until beginning to turn golden.
  • Pat shanks dry between paper towels and season with salt and pepper. Arrange shanks on onion mixture and roast, covered tightly, in middle of oven 3 hours. (Meat will give off juices as it cooks.) Shanks may be prepared up to this point 1 day ahead and cooled, uncovered, before chilling, covered. Reheat shanks before proceeding.)
  • Cut mushrooms into 1/4-inch-thick slices. in a large skillet heat remaining 2 tablespoons each of oil and butter over moderately high heat until foam begins to subside and sauté mushrooms with thyme and salt and pepper to taste, stirring, until mushrooms begin to give off their liquid. Stir in vermouth or wine and lemon juice and cook, stirring, until all but about 1/3 cup liquid is evaporated. Mushrooms may be made 1 day ahead and cooled completely before chilling, covered.
  • Transfer shanks to a platter and keep warm. Transfer onions, celery, and pan juices to a blender with 1/2 cup water and purée until smooth, adding more water if necessary to thin sauce to desired consistency. Pour sauce into a saucepan and stir in mushroom mixture, vinegar, and salt and pepper to taste. Heat sauce over moderate heat until heated through and stir in parsley.
  • Arrange shanks on couscous and spoon sauce over them.

OSSO BUCO



Osso Buco image

Loosely translated from Italian, osso buco means "bone with a hole." The meat that circles the bone is sweet and tender; the marrow inside the bone is creamy and rich.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 21

3 tablespoons vegetable oil
1/4 cup all-purpose flour
2 tablespoons salt
2 teaspoons freshly ground black pepper
4 veal shanks, tied to secure meat to bone
1 cup dried porcini mushrooms
1 dried bay leaf
1 sprig fresh rosemary
2 sprigs fresh thyme
3 fresh sage leaves
3 fresh sprigs flat-leaf parsley
Zest of half a lemon, cut into long strips, pith removed
10 whole black peppercorns
2 medium carrots, peeled and chopped into 1/4-inch pieces
1 stalk celery, chopped into 1/4-inch pieces
1 medium onion, cut into 1/4-inch pieces
2 canned plum tomatoes, crushed
1 1/4 cups dry white wine
1 1/2 cups Homemade Beef Stock
Sauteed Broccoli Rabe
Soft Polenta

Steps:

  • Heat oven to 275 degrees. In a 7-quart flameproof casserole or Dutch oven over medium to medium-low heat, heat vegetable oil until hot but not smoking. In medium bowl, combine flour, salt, and pepper. Coat each veal shank well with flour; tap off excess. Working in batches if necessary to keep veal shanks from touching at all, add shanks (they should sizzle the moment they hit the pan). Cook until well browned on all sides, 10 to 15 minutes; do not rush. Remove the veal shanks from the casserole, and set aside.
  • Meanwhile, in a small saucepan, bring 2 cups water to a boil. Remove from heat, add dried mushrooms, and let stand until softened, about 20 minutes. Strain mushrooms, reserving 1/2 cup soaking liquid.
  • Prepare bouquet garni: Tie bay leaf, rosemary, thyme, sage, parsley, lemon zest, and peppercorns together in a piece of cheesecloth. Add carrots, celery, and onion to casserole; cook until softened and lightly browned, 8 to 10 minutes. Add tomatoes, wine, stock, mushrooms with soaking liquid, and bouquet garni.
  • Return browned shanks to casserole; stir gently to combine. Bring to a simmer, cover, and place in the oven; cook until meat is very tender, about 2 1/2 hours. Check occasionally to ensure a gentle simmer; adjust heat or height of rack as needed.
  • Transfer shanks to a platter, and cover with foil to keep warm. Set casserole over medium heat; simmer until sauce is thickened, about 15 minutes. Return shanks to casserole just to heat and coat with sauce. Serve hot with broccoli rabe and polenta

CHICKEN, PORTOBELLO AND SAUSAGE OSSO BUCO



Chicken, Portobello and Sausage Osso Buco image

From Julee Rosso's Wickwood Inn newsletter. The Wickwood Inn is a delightful B&B in Saugatuk, Michigan and Julee is one of the famed authors of the Silver Palate cookbook series.

Provided by Epi Curious

Categories     Chicken

Time 1h40m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

1 chicken, cut into 8-10 pieces
4 tablespoons extra virgin olive oil
2 lbs portabella mushrooms, stemmed, in slices half an inch thick (can use half white mushrooms)
1/2 cup shallot, finely chopped
8 garlic cloves, sliced
1 cup dry red wine
1 cup beef stock
8 -12 ounces chorizo sausage, dried, precooked (can substitute other spicy sausage)
2 tablespoons red wine vinegar
1/4 teaspoon dried thyme (or 1 teaspoon fresh, plus extra for garnish)
2 tablespoons unsalted butter, softened
2 tablespoons flour

Steps:

  • Preheat oven to 375 degrees F. Season chicken with salt and pepper. heat the olive oil in a 5 quart casserole (with top) over medium heat. Add chicken and brown on both sides. Remove and set aside. Add mushrooms and cook, stirring about 5 minutes, until the mushrooms start to wilt and no longer look dry. Remove and set aside.
  • Reduce heat to low and saute' shallots and garlic until just starting to brown. brown sausage. Deglaze with wine and stock. Season generously with pepper. Stir in vinegar. return chicken, sausage and mushrooms to casserole; add thyme, cover and cook for 1-1/2 hours, uncovering for the last half hour, and basting chicken a few times.
  • Meanwhile, in a small bowl, blend the softened butter and flour. Place the casserole over a medium high burner, uncover and add the butter/flour mixture, stirring with a whisk, thickening the sauce for 3-5 minutes. transfer to a warm platter, serving the sauce on the side if you wish. Garnish with thyme sprigs.

Nutrition Facts : Calories 715.8, Fat 50.9, SaturatedFat 15.8, Cholesterol 158.4, Sodium 718.3, Carbohydrate 15, Fiber 2.5, Sugar 3, Protein 42.8

PAPPARDELLE WITH OSSO BUCO SAUCE



Pappardelle with Osso Buco Sauce image

Pappardelle, from an Italian verb meaning "to gobble up," is an apt name for a sturdy pasta that fills out a hearty veal stew.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 13

1 whole veal shank (about 1 1/2 pounds osso buco), cut into 3 pieces
1 medium onion, peeled and diced
4 medium carrots, peeled and diced
3 stalks celery, ends trimmed and diced
1 red bell pepper, seeded and diced
1/2 cup white wine
3 cans (14.5 ounces each) low-sodium chicken stock, skimmed of fat
1/2 ounce dried porcini mushrooms, broken into small pieces
1 cup canned chopped tomatoes
1/4 teaspoon crushed red-pepper flakes
1 pound pappardelle (broad, flat noodles) or tagliatelle
1 tablespoon finely chopped fresh rosemary
Olive-oil cooking spray

Steps:

  • Heat oven to 400 degrees. Trim silver skin from veal. Heat a Dutch oven coated with olive-oil cooking spray over medium heat until very hot. Add veal; cook until browned, turning as needed, about 5 minutes. Add onion, carrots, celery, and red pepper; stir to combine. Reduce heat to medium low, and cook until vegetables are softened, about 6 minutes. Increase heat to high, and add wine; cook until almost all the wine has evaporated, about 5 minutes.
  • Add chicken stock, mushrooms, and tomatoes; bring to a boil. Place cover on Dutch oven; transfer to oven. Cook 1 hour; remove lid, and continue cooking until veal is falling off the bone and sauce is quite thick, about 1 hour 10 minutes more. Using a wooden spoon, break the veal into smaller pieces, and remove the bones. Stir in crushed red-pepper flakes.
  • Bring a large stockpot of water to a boil while osso-buco sauce is finishing. Cook pappardelle until al dente, about 10 minutes. Drain in a colander, and transfer to bowls; top with sauce. Garnish with chopped rosemary, and serve.

Nutrition Facts : Calories 463 g, Cholesterol 69 g, Fat 8 g, Fiber 13 g, Protein 30 g, Sodium 215 g

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

EASY OSSO BUCO



Easy Osso Buco image

Categories     Beef     Tomato     Valentine's Day     Anniversary     Bon Appétit

Yield Serves 4

Number Of Ingredients 15

2 tablespoons olive oil
3 pounds 1 1/2-inch-thick veal shanks
All purpose flour
1 very large onion, chopped
4 large garlic cloves, chopped
1 28-ounce can peeled Italian plum tomatoes, crushed
1 14 1/2-ounce can low-salt chicken broth
1 cup dry white wine
6 fresh basil leaves
1/2 teaspoon grated lemon peel
For Gremolata:
(A traditional topping for osso buco)
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon grated lemon peel

Steps:

  • Heat oil in heavy extra-large deep skillet or flameproof casserole over medium-high heat. Dredge shanks in flour; shake off excess. Add to skillet and cook until brown, turning occasionally, about 12 minutes. Transfer shanks to bowl.
  • Reduce heat to medium-low. Add onion and garlic and sauté until tender, about 4 minutes. Return shanks and any liquid in bowl to skillet. Season shanks with salt and pepper. Add tomatoes, broth, wine, basil and lemon peel to skillet. Cover partially and simmer until veal is very tender and begins to fall off bones, about 2 hours. (Can be prepared 3 days ahead. Cover and refrigerate. Simmer 10 minutes over medium heat before continuing.) Ladle into bowls and serve with Gremolata.
  • To make Gremolata:
  • Combine all ingredients in small bowl.

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2021-11-01 Osso Buco with Mushrooms. Back to beef (or veal)—this version of osso buco brings mushrooms into the fold for extra meatiness and savor, and adds the spicy note of sage …
From greatist.com


OSSO BUCO PORTOBELLO RECIPE - FOOD NEWS
Instructions Heat olive oil and butter/ghee in a pot over medium heat. Add celery, carrots, onion, red peppers, bay leaves, thyme, basil, oregano, and parsley, and cook 10 to 15 minutes. Add …
From foodnewsnews.com


PORK OSSO BUCO WITH GREEN PEAS AND FENNEL GREMOLATA - RICARDO
Osso buco alla romana is a variation on the classic Italian dish with the addition of green peas. In our version, made with pork shanks, we add the peas towards the end of the cooking time so …
From ricardocuisine.com


CHICKEN, PORTOBELLO AND SAUSAGE OSSO BUCO - PLAIN.RECIPES
Directions. Preheat oven to 375 degrees F. Season chicken with salt and pepper. heat the olive oil in a 5 quart casserole (with top) over medium heat.
From plain.recipes


20 PORTOBELLO MUSHROOM RECIPES TO TRY - INSANELY GOOD RECIPES
2022-05-30 10. Portobello Mushroom Stir Fry. This 30-minute stir-fry is tailor-made for rushed mid-week meals. Healthy and satisfying, it’s so simple to throw together and is incredibly versatile. Mushrooms, bell peppers, broccolini, and onion are sauteed …
From insanelygoodrecipes.com


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


OSSO BUCO PORTOBELLO - PLAIN.RECIPES
4 large portobello mushrooms, stemmed, in slices 1/2 -inch wide; 1/2 cup finely chopped shallots; 4 cloves garlic, sliced; 1 cup dry red wine; 13 cup beef stock; 2 tablespoons red wine …
From plain.recipes


BEST CANADIAN LIVING COOKS' OSSO BUCO RECIPES - FOOD NETWORK
2012-03-27 Directions. Step 1. Cut six 24-inch (60 cm) lengths of kitchen string; wrap each twice around each shank and tie firmly. Step 2. On plate, combine flour and half each of the salt and …
From foodnetwork.ca


PORTOBELLO RECIPES - NYT COOKING
Portobello Recipes. Portobello ‘Steak’ au Poivre Ali Slagle. 25 minutes. Grilled Mushrooms With Chive Butter Alexa Weibel. 50 minutes . Sweet Spiced Mushroom and Apricot Pilaf …
From cooking.nytimes.com


OSSO BUCO | CANADIAN LIVING
2009-05-12 Glaze frying pan (on high heat) with wine, then add veal stock and mushrooms and cook for 5 minutes. Remove and place evenly on top of the veal shanks. Saute the diced …
From canadianliving.com


BEST OSSOBUCO ALLA MILANESE RECIPE - SIMPLE. TASTY. GOOD.
3. Place the pan over high heat. Once the oil is hot, add the floured shanks to the pan. 4. Brown them on both sides for a couple of minutes. In the meantime dice the celery, the carrot, the …
From junedarville.com


OSSO BUCO PORTOBELLO - DINING AND COOKING
Ingredients 2 tablespoons flour Salt freshly ground black pepper 4 pieces veal shank, 2 inches thick 4 tablespoons extra virgin olive oil 4 large portobello mushrooms, stemmed, in slices 1/2 …
From diningandcooking.com


PORTOBELLO OSSO BUCO: A RICH, ITALIAN MUSHROOM DISH
Filipino-style Picadillo Bowls is a classic comfort food in the Philippines — my version is chock-full of bright, colorful vegetables and made in under 30 minutes. It's perfect for busy weeknights …
From pinterest.com


OSSO BUCO PORTOBELLO RECIPE | EAT YOUR BOOKS
Osso buco portobello from Wine with Food: Pairing Notes and Recipes from the New York Times (page 115) by Eric Asimov and Florence Fabricant Shopping List Ingredients
From eatyourbooks.com


OSSO BUCO RECIPES - COOKING WITH NONNA
235. 17.4K. Osso Buco Recipes by our Italian Grandmas. For all special occasions, holidays and festivities, make an Osso Buco for your family and guests. It may take a little time to make it, …
From cookingwithnonna.com


TRADITIONAL OSSOBUCO RECIPE | THE RECIPE HUNTERS IN ITALY
Turn heat to low and add 1.5 cups of dry white cooking wine in between the shanks and let simmer until the wine has evaporated (~20 min), flip once at the first ten minute interval. Once …
From therecipehunters.com


HOW TO MAKE OSSOBUCO VEAL RECIPE - COOKING ITALIAN WITH JOE
How to Prepare. In a large bowl, mix the flour, 1 tablespoon of sea salt and1 tablespoon of fresh ground black pepper. Sprinkle salt and pepper on the veal shanks and press into the meat.
From cookingitalianwithjoe.com


OSSOBUCO ALLA MILANESE RECIPE - LA CUCINA ITALIANA
2021-10-06 Lightly flour and salt the ossobuco meat slices. Transfer to the saucepan with the vegetables and turn up the heat until browned – take care not to burn the vegetables. Add the …
From lacucinaitaliana.com


PORK SHANK WITH PORTOBELLO MUSHROOM SAUCE RECIPE - FOOD NEWS
Pork Loin with Balsamic Portobello Mushroom Sauce. For Portobello Mushrooms: Heat oil in a large skillet over medium-high heat. When oil is hot, add mushroom caps and saute for 2 1/2 …
From foodnewsnews.com


OSSOBUCO - TRADITIONAL AND AUTHENTIC ITALIAN RECIPE - 196 FLAVORS
2021-05-28 Instructions. In a small skillet, heat the olive oil over medium heat and sauté the onions over low to medium heat for 5 minutes, stirring regularly. Add the tomato and brown …
From 196flavors.com


RESTAURANT STYLE PORK OSSO BUCCO RECIPE - CHEF DENNIS
2021-10-28 After deglazing the pan, add the stock, tomatoes, tomato paste and herbs to the pot. Allow the mixture to simmer over medium heat for 5 minutes. Add the seared pork shanks …
From askchefdennis.com


OSSO BUCCO - IMMACULATE BITES
2021-09-21 Place in the oven – Turn off heat, cover. Place in preheated oven and cook for about 1 ½ – 2 hours, checking periodically to ensure there is enough liquid. If the liquid is too low, …
From africanbites.com


BEST OSSO BUCO — HOW TO MAKE OSSO BUCO - DELISH
2022-03-18 Add the broth, thyme, rosemary, and bay leaf, and return the shanks to the pot. Bring to a boil, cover, and transfer to the oven. Bake until the shanks are very tender, about 1 …
From delish.com


CLASSIC OSSO BUCO - COOKING WITH NONNA
Directions. Pre heat oven to 350*F. Dredge shanks lightly with flour and fry in olive oil until browned on both sides, place in a roasting pan. Saute` all veggies in same pan until slightly soft approx 8 minutes. Add sauce and wine and cook an additional 5 minutes. Add salt and pepper to taste. Pour veggies over veal shanks in roasting pan and ...
From cookingwithnonna.com


OSSO BUCO PORTOBELLO - MASTERCOOK
2 tablespoons flour; Salt; freshly ground black pepper; 4 pieces veal shank, 2 inches thick; 4 tablespoons extra virgin olive oil; 4 large portobello mushrooms, stemmed, in slices 1/2 -inch …
From mastercook.com


OSSO BUCCO OF PORK WITH MUSHROOMS - METRO INC.
In a large pot, heat oil on high and melt butter. Brown the shank slices on both sides and put them in the slow cooker. In the same pot, brown the onions, garlic and mushrooms. Add to the slow …
From metro.ca


MY MAMA'S PERFECT OSSO BUCO RECIPE - DOLCEVIA.COM
2020-04-04 Heat the wine in a separate pan and then pour over the meat. Turn up the heat and reduce about half of the wine. Scrape the bottom of the pan regularly, the sediment adds to …
From dolcevia.com


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