Ossobuco With Noodles Recipes

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:

• 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.

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).

VEAL OSSO BUCO

Steps:

• 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.

PAPPARDELLE WITH OSSO BUCO SAUCE

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.

ZUPPA OSSO BUCO

Steps:

• Combine the veal and the next 5 ingredients then reserve mix and rinse off your hands.
• Heat a medium soup pot over medium to medium-high heat. Begin to chop veggies while pot heats up: dice carrots into 1/4 inch pieces, chop celery and onion. Add extra-virgin olive oil to hot pot and carrots. Turn carrots to coat them in oil and add celery and onion as you get them chopped up. Work near the stove so you can chop, then drop into the pot. Season the vegetables with salt and pepper and a bay leaf. Stir vegetables and cook 5 minutes to begin to soften. Do not let vegetables brown, reduce heat if necessary. Add the wine and cook for 1 minute. Next, add beans and tomatoes and stock to the pot. Put a lid on the pot and raise heat to high. When soup boils, about 3 minutes, add 1-inch balls of veal dumplings directly to the pot. When you are done adding the veal, stir in the egg noodles. Simmer stoup for 6 minutes to cook noodles and meat dumplings. Adjust seasonings and turn the heat off, then let stoup stand a couple of minutes.
• Pile garlic, anchovies, parsley and lemon zest on a cutting board and finely chop the mixture, then transfer to a small dish.
• Serve stoup in shallow bowls with a couple of teaspoonfuls of gremolata on top. Stir the gremolata throughout the stoup and pass crusty bread at the table for dipping and mopping.

OSSO BUCO

Steps:

• 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.

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.