OSSO BUCO WITH ORANGE-HERB GREMOLATA
Cross-cut veal shanks are the cut for osso buco, a braised dish. The sauce for my rendition is tomato-based, bolstered (subtly) by anchovies as well as white wine and broth. But it's the addition of orange zest and oil-cured black olives that makes this a standout. Like most slow-cooked dishes, you can make this a few days ahead and it will only be better for the wait. The tradition is to serve the veal (you can use pork, if you prefer) with a last-minute dusting of gremolata, a mix, in this case, of basil, orange zest and garlic. Osso buco is good over rice, noodles or other grains; I like it over mashed potatoes or a smooth squash purée.
Provided by Dorie Greenspan
Categories dinner, meat, main course
Time 2h
Yield 6 servings
Number Of Ingredients 20
Steps:
- Center a rack in the oven, and heat it to 350 degrees. Cut the tomatoes into pieces, and reserve the juice; set aside.
- Heat the canola oil in a Dutch oven (or other large pot) over medium heat, and working in batches, brown the meat on all sides, about 10 minutes. Season with salt and pepper and transfer to a bowl as the pieces are browned. Discard the oil.
- Add the olive oil, garlic, carrots, onion and herbs to the pot. Season with salt, and cook over low heat, stirring, until the vegetables are soft but not colored, 10 to 15 minutes. Stir in the anchovies, and cook a minute or two, until they dissolve. Increase the heat, add the wine and boil until almost evaporated. Stir in the broth, tomatoes with their liquid, olives, zest and pepper flakes. Return the meat, submerging as much of it as possible. Seal the pot with foil, and cover with the lid. Slide the pot into the oven.
- Braise for 1 1/2 hours - if the meat is falling off the bone, it's done; if it's not, give it another 30 minutes or so.
- Mix all the ingredients together.
- Serve the meat with the sauce (or refrigerate for up to 3 days; reheat gently). Pass the gremolata at the table.
Nutrition Facts : @context http, Calories 795, UnsaturatedFat 20 grams, Carbohydrate 17 grams, Fat 32 grams, Fiber 6 grams, Protein 100 grams, SaturatedFat 7 grams, Sodium 1853 milligrams, Sugar 7 grams, TransFat 0 grams
PORK OSSO BUCO
Pork shank isn't as rich as veal, but I like it better in osso buco. Still, if you want veal you can use it here too.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h20m
Yield 6
Number Of Ingredients 18
Steps:
- Salt and pepper both sides of pork shank sections.
- Heat oil and butter in a heavy pot over high heat. Brown pork until it gets a nice sear, 3 or 4 minutes per side. Transfer pork to a plate; reduce heat to medium. Add onions, carrots, and celery to pot. Sprinkle with salt. Cook and stir until onions start to turn translucent. Add tomato paste; cook and stir until tomato paste starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Add white wine and raise heat to medium high.
- When sauce comes to a simmer, cook until sauce reduces slightly. Add bay leaf, thyme, rosemary, and ground cloves. Add chicken stock and return to a simmer. Transfer pork back to pot along with any accumulated juices. Bring mixture to a very slow simmer. Cover and cook until fork tender, 3 to 3 1/2 hours.
- Serve shanks with plenty of sauce, topped with freshly chopped parsley and a sprinkle of lemon zest.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 9.7 g, Cholesterol 81.5 mg, Fat 8.4 g, Fiber 1.8 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 1384.1 mg, Sugar 4.6 g
PORK OSSO BUCO À L'ORANGE WITH CARAMELIZED ONIONS
Make and share this Pork Osso Buco À L'orange With Caramelized Onions recipe from Food.com.
Provided by Robbie 22
Categories < 4 Hours
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 1. In a pot, heat oil on high and melt butter. Brown the pork slices. Set aside.
- 2. In the same pot, slowly cook onions until caramelized. Add sugar after 5 minutes.
- 3. Add the pork slices and rest of ingredients (except gremolata), and simmer on low heat until meat is tender (approximately 1-1/4 to 1-1/2 hour). Season to taste.
- 4, Before serving, prepare gremolata.
Nutrition Facts : Calories 170.9, Fat 10.2, SaturatedFat 2.9, Cholesterol 7.6, Sodium 217.6, Carbohydrate 18.4, Fiber 1.8, Sugar 12.5, Protein 2.6
PORK OSSO BUCO
This is very similar to my recipe for Veal Osso Buco, but is a very tender pork chop dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking.
Provided by Alan Leonetti
Categories Pork
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 23
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 1 hour, or until tender.
Nutrition Facts : Calories 796, Fat 53.8, SaturatedFat 17.6, Cholesterol 197.4, Sodium 2344.8, Carbohydrate 21.5, Fiber 4.2, Sugar 8.8, Protein 55.6
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