Osso Buco With Couscous Recipes

OSSO BUCO

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.

BEEF OSSO BUCCO

Steps:

• In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining salt., Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves., Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., In a small bowl, combine the gremolata ingredients. Serve beef with gremolata and sauce. If desired serve over polenta.

OSSO BUCO

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.

TRADITIONAL OSSO BUCO

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.

OSSO BUCO

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.

OSSOBUCCO

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).

OSSO BUCO WITH COUSCOUS

Steps:

• Preheat oven to 200 degrees C / 180 degrees C fan forced.
• Spray carrot, celery and onion with oil. Heat a large frying pan over moderate heat. Add garlic and vegies. Cook for 4 -5 minutes. Transfer to a 2 litre (8 cup) casserole dish.
• Reheat frying pan. Toss veal in flour. Cook veal in batches for 2 -3 minutes or until browned. Transfer to casserole dish.
• Whisk tomato paste, tomato, stock and bay leaves in a large jug. Pour over veal and vegies in dish.
• Bake uncovered for 1 1/2 hours or until tender. Season with salt and pepper.
• Spoon couscous into shallow bowls. Top with Osso Buco, zest and oregano.
• Serve at once.

OSSO BUCO WITH MUSHROOM SAUCE

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 WITH LEMON AND SAGE

Steps:

• In a heavy casserole, soften the onion in two tablespoons of vegetable oil. Add the garlic and lemon peel and cook for two to three minutes.
• Meanwhile, dredge the veal shanks in flour, heat the remaining oil in a frying pan and saute the shanks a few at a time until they are lightly browned on all sides. Add them to the casserole.
• Pour the fat from the skillet. Add the white wine and scrape up the coagulated cooking juices. Add the stock, tomatoes, sage, salt and pepper. The liquid should cover the veal. If it does not, add more stock.
• Cover the casserole and simmer over low heat for two hours, or until the veal is very tender. If there is too little liquid during cooking time, add more. If there is too much, when the shanks are done remove them to a heated serving dish. Bring the liquid to boil over high heat until it has reduced and thickened. Pour it over the shanks. Sprinkle with parsley.

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.

OSSO BUCO

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