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
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
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
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
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
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
Steps:
- Use kitchen twine to tie the veal shanks around the circumference and season with salt and pepper. Dredge them in the flour and shake of any excess.
- Heat a large saute pan with the 3 tablespoons of olive oil over high heat. Add the floured shanks and brown on both sides, about 4 minutes per side. Remove to plate.
- Combine turnips, celery, carrots, pearl onions, and tomatoes in the bottom of a preheated 5-quart slow cooker. Place veal shanks on top of vegetables.
- In a small bowl, stir together the chicken stock, red wine, and Italian seasoning. Pour into the slow cooker over veal shanks.
- Cover and cook on LOW setting for 8 to 10 hours.
- Strain and remove the fat from the cooking liquid. Serve as a sauce on the side.
OSSO BUCO
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
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
OSSO BUCO
Steps:
- Season the veal shanks with salt and pepper and dredge them in the flour, shaking off the excess. In a heavy skillet heat 3 tablespoons of the butter and 3 tablespoons of the oil over moderately high heat until the foam subsides, in the fat brown the veal shanks in batches, adding some of the additional butter and oil as necessary and transferring the shanks as they are browned to a platter. Add the wine to the skillet, boil the mixture, scraping up the brown bits clinging to the bottom and sides of the skillet, until the liquid is reduced to about 1/2 cup, and reserve the wine mixture in a small bowl.
- In a flameproof casserole just large enough to hold the veal shanks in one layer cook the onion, the carrots, the celery, and the garlic in the remaining 4 tablespoons butter over moderately low heat, stirring occasionally, until the vegetables are softened and add the shanks with any juices that have accumulated on the platter, the reserved wine mixture, and enough of the broth to almost cover the shanks. Spread the tomatoes over the shanks, add the cheesecloth bag, the salt, and pepper to taste, and bring the liquid to a simmer over moderately high heat. Braise the mixture, covered, in the middle of a preheated 325°F. oven for 2 hours, or until the veal is tender. Transfer the shanks with a slotted spoon to an ovenproof serving dish, discard the strings, and keep the shanks warm. Strain the pan juices into a saucepan, pressing hard on the solids, and skim the fat. Boil the juices for 15 minutes, or until they are reduced to about 3 cups, baste the shanks with some of the reduced juices, and bake them, basting them 3 or 4 times with some of the remaining juices, for 10 minutes more, or until they are glazed.
- Make the gremolata while the veal is baking:
- In a bowl stir together the parsley, the zest, and the garlic.
- Sprinkle the veal shanks with the gremolata, pour some of the juices around them, and serve the remaining juices separately.
EASY OSSO BUCO
Categories Beef Tomato Valentine's Day Anniversary Bon Appétit
Yield Serves 4
Number Of Ingredients 15
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.
OSSO BUCO WITH BALSAMIC ONIONS
Make and share this Osso Buco With Balsamic Onions recipe from Food.com.
Provided by DailyInspiration
Categories Veal
Time 3h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine onion, 1/2 cup wine, sugar, 1 teaspoons thyme and 1/4 teaspoons black pepper in a large Dutch oven. Cover and cook over medium heat 20 minutes or until onion is soft, stirring occasionally. Add vinegar, cook uncovered, 15 minutes or until liquid almost evaporates and onions are caramelized. Remove 3/4 cup onion mixture; set aside.
- Sprinkle the veal with 1/4 teaspoons black pepper. Add 1 cup wine, 1 teaspoons thyme, veal, broth, red pepper, tomatoes, and garlic to pan; bring to a boil. Cover and reduce heat and simmer 1 hour and 15 minutes, turning veal occasionally. Uncover and cook for 30 minutes. Stir in pasta and beans and simmer 15 minutes or until pasta is tender. Serve with the reserved onion mixture, basil, and lemon zest.
Nutrition Facts : Calories 309.5, Fat 2.1, SaturatedFat 0.6, Sodium 467.4, Carbohydrate 46, Fiber 10.4, Sugar 15.4, Protein 12.9
OSSO BUCO
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
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
More about "osso buco with balsamic onions recipes"
OSSO BUCO WITH BALSAMIC ONIONS RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Calories 653 per servingServings 4
- Combine onion, 1/2 cup wine, sugar, 1 teaspoon thyme, and 1/4 teaspoon black pepper in a large Dutch oven. Cover and cook over medium heat 20 minutes or until onion is soft, stirring occasionally. Add vinegar; cook, uncovered, 15 minutes or until liquid almost evaporates and onions are caramelized. Remove 3/4 cup onion mixture; set aside.
- Sprinkle the veal with 1/4 teaspoon black pepper. Add 1 cup wine, 1 teaspoon thyme, veal, broth, red pepper, tomatoes, and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes, turning veal occasionally. Uncover and cook for 30 minutes. Stir in pasta and beans; simmer 15 minutes or until pasta is tender. Serve with the reserved onion mixture, basil, and lemon zest.
BRAISED PORK OSSO BUCCO (PORK SHANK RECIPE) - SIMPLY …
From simplywhisked.com
OSSO BUCO | RECIPETIN EATS
From recipetineats.com
OSSO BUCO - JAMIE GELLER
From jamiegeller.com
OSSO BUCO | WILLIAMS SONOMA
From williams-sonoma.com
OSSO BUCO | RICARDO
From ricardocuisine.com
SWEET AND SAVOURY OSSO BUCO - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
FLOYD CARDOZ' RECIPE FOR OSSO BUCO BRAISED WITH WARMING SPICES …
From floydcardoz.com
OSSO BUCO WITH BALSAMIC ONIONS - MEDITERRANEAN RECIPES
From fooddiez.com
OSSO BUCO RECIPE | MYRECIPES
From myrecipes.com
OSSO BUCO WITH BALSAMIC ONIONS RECIPE - PINTEREST
From pinterest.com
RECIPE | OSSO BUCO WITH BRAISED ONION SAUCE AND GREMOLATA
From nataliemaclean.com
OSSO BUCO RECIPE (A HEARTY FALL RECIPE) • STEPHANIE HANSEN
From stephaniesdish.com
OSSO BUCO WITH BALSAMIC ONIONS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OSSO BUCO WITH BALSAMIC ONIONS RECIPE BY HEALTHYCOOKING | IFOOD.TV
From ifood.tv
OSSO BUCO WITH BALSAMIC ONIONS RECIPE | MYRECIPES
From mastercook.com
OSSO BUCO WITH BALSAMIC ONIONS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE FOR OSSO BUCO (WITH RED WINE IN THE OVEN) - VEENA AZMANOV
From veenaazmanov.com
OSSO BUCO ~ HOW TO MAKE THE MOST DELICIOUS RECIPE - BLUESKY AT …
From blueskyathome.com
OSSO BUCO WITH BACON, DATES & PEARL ONIONS - LE PORC DU QUéBEC
From leporcduquebec.com
FRENCH ONION OSSO BUCCO - SLOW COOKER CENTRAL
From slowcookercentral.com
THE BEST OSSO BUCO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEST CANADIAN LIVING COOKS' OSSO BUCO RECIPES - FOOD NETWORK
From foodnetwork.ca
CARAMELIZED ONION PORK OSSO BUCO WITH ORANGE-OREGANO GREMOLATA
From metro.ca
BASIC OSSO BUCO RECIPE - FOOD REPUBLIC
From foodrepublic.com
OSSO BUCO WITH BALSAMIC ONIONS | MYRECIPES.COM | ONION RECIPES, …
From pinterest.jp
HOW TO PREPARE AUTHENTIC OSSO BUCO - HOW TO FEED A LOON
From howtofeedaloon.com
SLOW-BRAISED OSSO BUCO RECIPE - D'ORAZIO FOOD EVENTS | FOOD
From foodandwine.com
BEST OSSO BUCO — HOW TO MAKE OSSO BUCO - DELISH
From delish.com
TRADITIONAL OSSO BUCO RECIPE | OSSOBUCO ALLA MILANESE
From recipesfromitaly.com
BALSAMIC ONIONS! - OSSO BUCO, WEYBRIDGE TRAVELLER REVIEWS
From tripadvisor.ca
OUTSTANDING OSSO BUCO - HOMEMADE ITALIAN COOKING
From homemadeitaliancooking.com
PERFECT OSSO BUCO RECIPE: A FAMILY TAKE ON ITALIAN COMFORT FOOD
From johanjohansen.dk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #beef #vegetables #american #easy #dinner-party #veal #meat #onions #tomatoes #3-steps-or-less #4-hours-or-less
You'll also love