Osso Buco With Toasted Pine Nut Gremolata Recipes

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OSSO BUCO WITH TOASTED PINE NUT GREMOLATA



Osso Buco With Toasted Pine Nut Gremolata image

I prefer this dish with lamb shanks, but you can make the more traditional version with veal shanks. I usually leave the shanks whole.

Provided by Elly in Canada

Categories     Meat

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 13

4 veal shanks (about 3 1/2 to 4 pounds) or 4 lamb shanks, cut three inches thick (about 3 1/2 to 4 pounds)
salt and pepper
4 tablespoons extra virgin olive oil
1 medium carrot, chopped into 1/4-inch-thick coins
1 small Spanish onion, chopped into 1/2-inch dice
1 celery, chopped into 1/4-inch slices
2 tablespoons chopped fresh thyme leaves
2 cups basic tomato sauce
2 cups chicken stock
2 cups dry white wine
1/4 cup finely chopped Italian parsley
1/4 cup pine nuts, toasted under the broiler until brown
1 lemon, zest of

Steps:

  • Preheat the oven to 450 degrees F.
  • Oil and season the shanks all over with salt and pepper.
  • On a parchment lined sheet pan, roast the shanks for 12 to 15 minutes until nicely browned. Remove the shanks and set aside. Put a small stock pot over medium heat add oil, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes.
  • Add wine and reduce by half. Add the tomato sauce, chicken stock and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway; if necessary add more stock.
  • Cover the pan with tight-fitting lid or aluminum foil. Place in a 300 degree oven for 2 to 3 hours and cook until meat is nearly falling off the bone.
  • Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.
  • Gremolata: Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside until ready to serve.

Nutrition Facts : Calories 362.6, Fat 21.1, SaturatedFat 2.7, Cholesterol 3.6, Sodium 841.2, Carbohydrate 18.9, Fiber 3.3, Sugar 10.2, Protein 6.5

OSSO BUCO WITH GREMOLATA



Osso Buco with Gremolata image

Reserve leftover scraps of veal for Pasta e Fagioli with Roasted Garlic Soup.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 23

3 tablespoons EVOO
4 to 6 veal shanks, tied with kitchen string
Salt and freshly ground black pepper
4 to 5 cloves garlic, sliced
2 to 3 small ribs celery and leafy tops, chopped
1 large carrot, chopped
1 onion, chopped
1 teaspoon fennel seeds
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons tomato paste
2 large fresh bay leaves
2 tablespoons all-purpose flour
1 cup dry white wine
2 cups chicken stock
1 healthy pinch saffron threads
One 15-ounce can diced tomatoes in juice
Zest and juice of 1 orange, with 1 strip unzested, peel reserved
1 fresh red Fresno chile, halved and seeded or 1 teaspoon red pepper flakes
Crusty bread, for serving
Zest of 1 lemon
1/4 cup finely chopped flat-leaf parsley leaves
1/4 cup toasted pistachio nuts, processed into crumbs

Steps:

  • For the osso buco: Preheat the oven to 375 degrees F. Heat the EVOO in a large Dutch oven over medium-high to high heat. Sprinkle the shanks with salt and pepper and brown all over, turning occasionally, 12 to 15 minutes. Transfer to a large plate.
  • Stir the garlic, celery, carrots, onions and fennel seeds into the pot, 3 to 4 minutes. Add the rosemary, thyme, tomato paste and bay leaves, sprinkle with salt and pepper and stir 1 minute. Sprinkle the flour over the vegetables and stir 1 minute, then pour in the wine and deglaze the pot, scraping and stirring 1 minute longer. Add the chicken stock and saffron, followed by the tomatoes. Add the orange peel, juice and chile. Scrape down the pot and add the meat back into the pot. Cover and transfer to the oven. Cook, turning the meat once about halfway through, 2 hours.
  • For the gremolata: When the meat is about ready to come out of the oven, combine the orange zest on aboard with the lemon zest. Finely chop the parsley and combine with zest and the chopped or processed nuts.
  • For serving: Transfer the shanks to a platter and cut off the kitchen string. Split the crusty bread and warm through in the oven. Fish the bay leaves out of the sauce and place the Dutch oven back on the stove over medium-high heat. Whisk the sauce to combine and thicken, 4 to 5 minutes.
  • Serve the shanks in shallow bowls topped with the chunky sauce and gremolata. Serve the crusty bread on the side for mopping.

OSSO BUCO WITH TOASTED PINE NUT GREMOLATA



OSSO BUCO WITH TOASTED PINE NUT GREMOLATA image

Categories     Beef

Yield 4 people

Number Of Ingredients 11

4 veal shanks, cut three" thick (ab 3 1/2 to 4 lb)
salt and pepper
6 Tbsp extra-virgin olive oil
1 med carrot, chopped into 1/4" -thick coins
1 sm spanish onion, chopped into 1/2" dice
1 celery stalk, chopped into 1/4" slices
2 Tbsp chopped fresh thyme leaves
2 cups basic tomato sauce (recipe follows)
2 cups chicken stock
2 cups dry white wine
1 recipe gremolata (recipe follows)

Steps:

  • Preheat the oven to 375° F. Season the shanks all over with salt and pepper. In a heavy-bottomed 6 to 8 qrt casserole, heat the olive oil until smoking. Place the shanks in the pan and brown all over, turning to get every surface, 12 to 15 minutes. Remove the shanks and set aside. Reduce the heat to medium, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the tomato sauce, chicken stock and wine and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway. If shanks are not covered halfway, add more stock. Cover the pan with tight-fitting lid of aluminum foil. Place in oven for 2 to 2 1/2 hours and cook until meat is nearly falling off the bone. Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata. BASIC TOMATO SAUCE 1 Spanish onion, cut into 1/4" dice 4 cloves garlic, thinly sliced 3 oz virgin olive oil 4 Tbsp fresh thyme leaves (or 2 Tbsp dried leaves) 1/2 carrot, shredded finely 2 28 oz cans of tomatoes, crushed and mixed Salt to taste To Make Tomato Sauce: Sauté onion and garlic in olive oil over medium heat for about 10 minutes, or until translucent but not browned. Add thyme and carrot, cook 5 minutes over medium heat and add tomatoes. Bring to boil, lower heat to just bubbling and simmer 30 minutes, stirring occasionally. Season with salt to taste and set aside. GREMOLATA (Recipe courtesy of Mario Batali) 1/4 cup finely chopped Italian parsley 1/4 cup pine nuts, toasted under the broiler until dark brown Zest of 1 lemon Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside utnil ready to serve. Yield: 1/2 cup Adapted from Mario Batali

OSSO BUCO GREMOLATA



Osso Buco Gremolata image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 17

1/3 cup all-purpose flour
Coarse salt and freshly ground pepper
4 pieces veal shank, 3 inches thick (choose large-diameter pieces with broad marrow bones), tied with twine (about 7 pounds)
4 tablespoons unsalted butter
4 tablespoons olive oil
1 cup finely diced carrots
1 cup minced onion
1 cup finely diced celery
1 cup canned whole peeled tomatoes (about 5), chopped
4 cups chicken stock
1 cup dry white wine
5 to 6 garlic cloves
1 dry bay leaf
8 sprigs fresh flat-leaf parsley, tied with twine
8 fresh basil leaves
1 tablespoon minced lemon zest
1 tablespoon minced orange zest

Steps:

  • Preheat the oven to 300 degrees. In a large shallow dish, whisk together flour, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Dredge the shanks in the mixture.
  • In a large heavy-bottomed pot or Dutch oven, melt 3 tablespoons butter with 3 tablespoons olive oil over medium-high heat. Brown the shanks on all sides. Remove from the pot and set aside.
  • Wipe out pot, and lower heat to medium-low. Add remaining tablespoon butter and oil. Add the carrots, onion, and celery to pan. Saute until mostly tender, 8 to 10 minutes. Add the tomatoes, stock, and wine; simmer for 8 minutes, scraping the bottom of the pan.
  • Return the meat to the pot; add garlic, bay leaf, parsley, and basil. Cover and bake for 3 hours, or until meat is tender.
  • Remove the veal and set on a warm platter. Cover with foil to keep warm. Strain the cooking liquid through a fine mesh sieve and return liquid to pot. Reduce to 2 cups. Remove herbs from the vegetables and discard. Puree vegetables in a blender and return to pot (alternatively vegetables can be returned to the pot and pureed with an immersion blender).
  • To make the gremolata, mix together lemon and orange zest. To serve, place 1 shank on a warm plate and spoon some sauce over the meat. Garnish with gremolata.

OSSO BUCO WITH GREMOLATA



Osso Buco With Gremolata image

This is my favorite Osso Buco. It seems like a lot of work, but it's well worth the effort. The classic garnish for osso buco is gremolata which is a mix of grated lemon zest, parsley and garlic. This recipe is in The Italian Collection cookbook from The Best of Food & Wine.

Provided by Mary Close

Categories     Veal

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 21

2 tablespoons unsalted butter
2 tablespoons olive oil
5 lbs veal shanks (cut in 2 inch pieces and tied with string around their circumference)
1 cup all-purpose flour
2 medium onions, coarsely chopped
1 large carrot, coarsely chopped
1 medium celery rib, coarsely chopped
3 garlic cloves, crushed
1/2 teaspoon marjoram
1/2 teaspoon basil
1/2 teaspoon thyme
1 (28 ounce) can peeled Italian tomatoes, drained and coarsely chopped
2 1/2 tablespoons tomato paste
2 cups dry white wine or 2 cups dry vermouth
1 cup chicken stock or 1 cup canned broth
3 slices lemon zest, about 2 inches long
1 large bay leaf
4 sprigs parsley
1/2 cup minced parsley
3 medium garlic cloves, minced
1 tablespoon grated lemon zest

Steps:

  • In a large flame proof casserole, melt the butter in the oil over moderate heat.
  • Dredge the veal in the flour and shake off any excess. Working in batches, saute veal on all sides until golden brown. Do not crowd the pan. Remove to a bowl.
  • Add the onions, carrots, celery and garlic. Cover and cook until vegetables are tender, about 15 minutes.
  • Place the veal on top of the vegetables, making sure the bones are upright. Sprinkle the marjoram, basil and thyme on top. Add the tomatoes, tomato paste, white wine, chicken stock, strips of lemon zest, bay leaf and parsley sprigs. If necessary, add enough water to cover the shanks.
  • Bring to a boil, reduce heat to low and simmer, covered, until the meat is tender, about 2 hours.
  • Transfer the veal shanks to a heated platter, remove the strings and cover with foil to keep warm. Increase the heat to high and boil, stirring frequently until the sauce is reduced by half, about 20 minutes. Pour the sauce over the meat.
  • Just before serving , combine the parsley, garlic and lemon zest to make the gremolata. Sprinkle over the top of the Osso Buco.

Nutrition Facts : Calories 535.4, Fat 17, SaturatedFat 5.5, Cholesterol 221.2, Sodium 343.2, Carbohydrate 24.3, Fiber 2.9, Sugar 6.1, Protein 58.5

OSSO BUCO WITH TOASTED PINE NUT GREMOLATA



Osso Buco with Toasted Pine Nut Gremolata image

Categories     Beef     Nut     Braise     Horseradish     Veal     Pine Nut     Spring

Yield Makes 4 servings

Number Of Ingredients 16

1 whole veal shank, 3 to 3 1/2 pounds
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium carrot, cut in 1/4-inch-thick coins
1 small Spanish onion, diced
1 celery stalk, cut in 1/4-inch slices
Leaves from 1 bunch of fresh thyme, chopped
2 cups basic tomato sauce
2 cups brown chicken stock
2 cups dry white wine
Gremolata
Leaves from 1 bunch of flat-leaf parsley
1/2 cup pine nuts, toasted at 400°F. for 2 minutes
Zest of 1 lemon
1/4 cup freshly grated horseradish
Kosher salt and freshly ground black pepper

Steps:

  • 1. Preheat oven to 375°F.
  • 2. Season the shank all over with salt and pepper. In a heavy-bottomed, 6- to 8-quart casserole, heat the olive oil until smoking. Place the shank in the pan and brown all over for 12 to 15 minutes, turning with long-handled tongs to sear every surface. Remove the shank and set aside.
  • 3. Reduce the heat to medium, add the carrot, onion, celery, and thyme, and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the tomato sauce, chicken stock, and wine and bring to a boil. Return the shanks to the pan, making sure they are submerged at least halfway; if not, add more stock. Cover the pan with a tight-fitting lid of aluminum foil. Braise in the oven for 2 hours, then remove the cover and cook another 30 minutes, until the meat is nearly falling off the bone.
  • 4. Just before the meat is done make the gremolata. In a small bowl, combine the parsley leaves, pine nuts, lemon zest, and horseradish and mix well by hand. Sprinkle with a little salt and pepper and set aside.
  • 5. Remove the casserole from the oven and let stand for 10 minutes before carving the shank and dividing among four warmed dinner plates, topped with the gremolata.

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