Osso Buco Recipes

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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


  • 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 image

This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.


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


  • 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 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
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


  • 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.


Slow Cooker Osso Buco image

This delightful tummy pleaser is from my GF via Finecooking.com. There are two tricks to this recipe: browning the veal shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you'd be hard-pressed to distinguish from the labor-intensive classic. Prep time includes prep and browning until it is all assembled in the slow cooker. Enjoy!

Provided by Chicagoland Chef du

Time 6h45m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup all-purpose flour
4 veal shanks, 1-1/2- to 2-inch-thick (about 2-1/2 lb.)
kosher salt, season to taste
fresh ground black pepper, season to taste
2 tablespoons unsalted butter
1 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes
3/4 cup low sodium chicken broth
1 small red onion, chopped (1-1/2 cups)
1 medium carrot, peeled, cut into 1/4-inch-thick rounds (1/2 cup)
1 stalk celery, chopped (1/2 cup)
5 sprigs fresh thyme
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon lemon zest, finely grated
1 large garlic clove, minced approx. (1 tsp.)


  • Put the flour in a wide, shallow dish. Season the veal shanks all over with salt and pepper and dredge in the flour; shake off the excess flour. *Note: you can tie a piece of twine around the shanks to hold them together during the cooking process. Remove at serving.
  • Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker.
  • Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for 6 to 8 hours-the meat will be very tender and almost falling off the bone.
  • Transfer the shanks to a platter and cover with foil to keep warm. Pour the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper.
  • Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Serve the veal shanks topped with the sauce and the gremolata.

Nutrition Facts : Calories 199.6, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 43.7, Carbohydrate 22.1, Fiber 2.8, Sugar 5.1, Protein 4.1


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


  • 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.


Veal Osso Buco image

Provided by Rick Tramonto

Categories     Soup/Stew     Wine     Tomato     Braise     Dinner     Horseradish     Rosemary     Meat     Veal     Carrot     Thyme     Simmer     Boil

Number Of Ingredients 19

Four 12-ounce veal shanks
Kosher salt
Freshly ground black pepper
1 cup vegetable oil
1 cup all-purpose flour
2 carrots, peeled and diced
2 celery ribs, diced
1 yellow onion, diced
6 garlic cloves, sliced
1 cup dry red wine
4 cups veal stock or chicken stock
3 cups chicken stock
3 cups canned plum tomatoes, drained and crushed
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 tablespoon grated fresh horseradish (see Note)
2 tablespoons grated lemon zest
2 tablespoons chopped fresh flat-leaf parsley


  • 1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours.
  • 2. Rinse the veal shanks of their salt and pat dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with pepper.
  • 3. Preheat the oven to 350°F.
  • 4. Heat a large, ovenproof casserole over high heat. Put the oil into the casserole and let it heat.
  • 5. Meanwhile, put the flour in a shallow bowl, dredge the veal shanks in it, and pat off the excess. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside. If the oil turns dark during the process, discard it and heat a fresh cup of oil.
  • 6. Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
  • 7. Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
  • 8. Remove the herbs from the braising liquid and discard. Let the veal shanks come to room temperature in the braising liquid. Remove the veal shanks and set aside. Strain the liquid through a fine-mesh sieve or chinois into a large saucepan. Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Return the strained vegetables to the liquid and taste for seasoning.
  • 9. To serve, cut and discard the twine, put a single osso buco (veal shank) in a bowl, and ladle about 3/4 cup of the sauce and vegetables over it. (If the sauce and the meat are not still warm, heat them together very gently over low heat for 8 to 10 minutes.)
  • 10. Garnish each osso buco with the fresh horseradish, lemon zest, and chopped parsley and season with pepper.


Osso Buco image

Categories     Onion     Tomato     Braise     Veal     Celery     Carrot     White Wine     Winter     Gourmet

Yield Serves 4 to 8

Number Of Ingredients 17

8 to 10 large 2 1/2-inch-thick veal shanks, each patted dry and tied securely with kitchen string to keep the meat attached to the bone
all-purpose flour for dredging the veal shanks
7 tablespoons unsalted butter plus additional if necessary
3 tablespoons olive oil plus additional if necessary
1 1/2 cups dry white wine
1 1/2 cups finely chopped onion
3/4 cup finely chopped carrots
3/4 cup finely chopped celery
1 teaspoon minced garlic
3 to 4 cups chicken broth or beef broth
1 1/2 cups peeled, seeded, and chopped tomato or 1 1/2 cups drained canned plum tomatoes, chopped
a cheesecloth bag containing 6 fresh parsley sprigs, 4 fresh thyme sprigs, and 1 bay leaf
1/2 teaspoon salt
For the gremolata
1/2 cup minced fresh parsley leaves (preferably flat-leafed)
2 tablespoons freshly grated lemon zest
1 tablespoon minced garlic


  • 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.


Beef Osso Bucco image

Treat holiday guests to elegant comfort food at its best. Our osso bucco beef boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic, and parsley. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 6 servings.

Number Of Ingredients 23

1/2 cup all-purpose flour
3/4 teaspoon salt, divided
1/2 teaspoon pepper
6 beef shanks (14 ounces each)
2 tablespoons butter
1 tablespoon olive oil
1/2 cup white wine or beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups beef broth
2 medium carrots, chopped
1 medium onion, chopped
1 celery rib, sliced
1 tablespoon dried thyme
1 tablespoon dried oregano
2 bay leaves
3 tablespoons cornstarch
1/4 cup cold water
1/3 cup minced fresh parsley
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
2 garlic cloves, minced


  • 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.

Nutrition Facts : Calories 398 calories, Fat 15g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 640mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 47g protein.


Veal Osso Buco image

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

Provided by Rita1652

Categories     Veal

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 slices pancetta, thick, diced (about 1/4 pound) or 1/4 lb sliced bacon
1/4 cup olive oil
2 1/2-3 lbs cut veal shanks (4 to 6 pieces 2-3 inches thick)
1 cup diced carrot
1/2 cup diced celery
1 large diced onion
5 chopped garlic cloves
3 anchovy fillets, minced to a paste
3 -4 sprigs fresh thyme
1/8 cup capers, rinsed
1/2 cup olive, your favorite
1 cup dry white wine (optional)
1 -2 cup chicken stock or 1 -2 cup veal stock
flour, for dusting the meat before browning
salt and pepper
2 tablespoons minced flat leaf parsley (Italian)
1 tablespoon grated lemon, zest of
2 garlic cloves, minced
2 tablespoons flour, mixed with water to make a slurry (optional)


  • Preheat oven to 325°.
  • Preheat a dutch cast iron oven over medium heat.
  • Season the veal shank liberally with salt and pepper.
  • Add the diced pancetta to the preheated pan, and cook, stirring occasionally.
  • When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel.
  • If necessary, drain off all but two tablespoons of the fat from the pan add olive oil.
  • Dredge the veal shanks through some flour, shake off any excess and add the meat to the hot fat in the pan.
  • Turn the heat under the dutch oven to medium high and cook the meat on each side until well browned (about 5 minutes per side).
  • Remove the shanks to a plate.
  • Add the mirepoix to the dutch oven.
  • Cook the mirepoix (Carrots, Onion, & Celery), until the onions are translucent (about five minutes) and toss in the garlic, thyme, capers, olives and anchovies.
  • Continue cooking until the vegetables just begin to brown (about 10 minutes).
  • Add the pancetta & shanks back to the pan.
  • Pour in the wine, and then add enough stock or broth to come about half way up the side of the shanks.
  • Cover the pan and put it in the oven to cook until the meat is as tender.
  • The more braising time, the more tender the meat.
  • It should take at least 2 hours, at which point you'll have a fine dish.
  • More time is better, but make sure to add more wine if needed.
  • Optional: Remove meat and cover add the slurry to the liquid stir in completely and cook 5 more minutes stove top till thickened.
  • Top with Gremolata.


Osso Buco image

Provided by Mark Bittman

Categories     dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 7

1 tablespoon olive oil
4 center-cut slices veal shank, 2 pounds or more
Salt and freshly ground black pepper to taste
3 or 4 cloves garlic, lightly mashed and peeled
4 anchovy fillets
1 cup dry white wine, chicken or beef stock, or water
2 teaspoons butter, optional


  • Heat a large, deep skillet over medium-high heat for a couple of minutes. Add the oil, swirl it around, and pour out any excess. Add the veal slices and cook until nicely browned on the first side, about 5 minutes. (For even browning, you can rotate the slices, but try not to disturb them too much.) Turn and brown the other side.
  • When the second side is just about completely browned, sprinkle with a little salt and pepper and add the garlic and anchovies to the pan. Cook, stirring a little, until the anchovies dissolve and the garlic browns, about 2 minutes. Add the liquid and let it bubble away for about a minute.
  • Turn the heat to low and cover the skillet. Five minutes later, check to see that the mixture is simmering - just a few bubbles appearing at once - and adjust the heat accordingly. Cook until the meat is very tender and pulling away from the bone, at least 90 minutes and probably somewhat more; turn the slices every half-hour or so. (When the meat is tender, you may turn off the heat and refrigerate the dish for up to 24 hours; reheat gently before proceeding.)
  • Remove the meat to a warm platter and turn the heat to high. Boil the sauce until it becomes thick and glossy, about 5 minutes. Stir in the butter if you like, and serve the meat with the sauce spooned over it.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 59 grams, SaturatedFat 4 grams, Sodium 855 milligrams, Sugar 1 gram

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2017-08-25 Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Mix, then return veal into pot, place lid on. Adjust heat so the liquid is simmering gently – about medium low. Cook until tender enough to be pried apart with forks – check at 1.5 hours then every 15 minutes after that.
From recipetineats.com

Coat each slice of the beef shank in the flour. In a frying pan over medium heat, add the oil. Cook the beef in batches. Cook until each side is browned (Roughly 3-5 minutes). In a slow cooker, add the onion, carrot, celery, garlic, red wine, sugar, thyme, …
From slowcookingperfected.com

Combine first 8 ingredients (onion through garlic), 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in the inner pot of the Instant Pot. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons of the oil to pan; swirl to coat. Sprinkle veal with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
From recipes.instantpot.com

2020-10-19 Season well with salt and pepper. Coat the veal in flour and shake off excess. Heat the olive oil in a large pot over medium-high heat. Cook the veal in batches, until browned all over, 3 minutes each side. Remove from the pot and set aside to rest. Add the extra virgin olive oil without cleaning the pot.
From cucinabyelena.com

2018-10-20 Step 1: Gather and prep the ingredients. Step 2: Brown the beef. Step 3: Sauté the vegetables. Step 4: Add the chicken stock and tomatoes. Step 5: Add remaining ingredients. Step 6: Place in 325°F oven for 3 hours. Step 7: Enjoy! Step 8: Freeze leftovers for later. Check out our other recipes page by clicking here.
From soupercubes.com

Sprinkle the shanks with flour to coat evenly and shake off any excess. Set aside on a plate. On the instant pot, turn the Sauté function on high. Add oil and heat until the hot oil sizzles, about 1 minute. Sear the shanks for about 5 minutes on each side until golden brown and transfer onto a …
From aheadofthyme.com

2022-03-18 Transfer shanks to the plate. Using a paper towel, wipe any dark bits and excess oil out of pot. Return pot to medium heat, add the remaining 2 tablespoons of oil. Once hot, add the onion, carrots ...
From delish.com

1. Tear the leftover osso buco meat into smaller bits. 2. Pour the olive oil in a large and high pan and add the chopped onion, carrots, fresh tomato and garlic. 3. Place the pan over medium high heat until the oil is hot and gently bake the vegetables in the oil for 3 minutes.
From junedarville.com

Cover and refrigerate until ready to use. Remove cross cuts. Cut beef from bones; set aside. Skim fat from cooking liquid. Bring cooking liquid to a boil and cook 5 to 10 minutes or until reduced to 2 cups. Season with salt, as desired. Return beef to cooking liquid. Serve with creamy polenta; garnish with Gremolata.
From beefitswhatsfordinner.com

Remove to a plate and set aside. 3) Add the chopped onion, celery and carrots to the same pot and season with salt and pepper, allow them to cook for 5 to 6 minutes or until they start to cook down. 4) Add the tomato paste and give it a stir cooking it for about 30 seconds. 5) Add in the white wine, let it cook for 1 minute.
From laurainthekitchen.com

2020-02-14 Preheat an oven to 325ºF. Put the flour in a wide, shallow bowl and season with salt and pepper. Dredge the veal shanks in the flour, coating evenly, and shake off the excess flour. In a Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the veal shanks, turning once, 8 to 10 minutes per side.
From williams-sonoma.com

8 (about 1 kg / 2.2 lb.) pork osso buco slices, each 2.5 cm (1 inch) thick; 30 mL (2 tbsp.) finely chopped fresh sage; 30 mL (2 tbsp.) finely chopped fresh oregano; for garnish, Mix of finely chopped fresh oregano and sage ; for garnish, grated lemon rind
From iga.net

Preparation. Season the shanks with salt and pepper, and dredge in flour on both sides. Set aside the remaining flour. In a frying pan, heat the oil and melt the butter over high heat. Brown the meat on all sides and transfer to the slow cooker. Using the same pan, brown the onions, celery, carrots and garlic for a few minutes.
From metro.ca

1. Preheat oven to 160C (140C fan-forced). 2. Heat half the oil in a large frypan and cook the onion and celery for 10 minutes until softened. Add the carrot, garlic and rosemary, tossing well, cooking until they just start to brown. Add the stock and bring to the boil, stirring.
From goodfood.com.au

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