Veal Osso Buco Yummy Recipes

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VEAL OSSO BUCO



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)

Steps:

  • 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



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
Cheesecloth
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

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.

TRADITIONAL OSSO BUCO



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.

Provided by PICKLEDPOSSUM

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

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.

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

VEAL OSSO BUCO



Veal Osso Buco image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 11

4 (14-ounce) fresh veal shanks
Olive oil
Salt and pepper
1 pound mirepoix (onion, carrot, and celery), diced 1/4-inch
2 cloves garlic, chopped
2 anchovy fillets
2 tablespoons tomato paste
1 cup Barolo wine
2 quarts brown veal stock
4 Roma tomatoes, seeded and chopped 1/4-inch
1 bunch Italian parsley, washed and chopped fine

Steps:

  • First season the meat with olive oil, salt and fresh ground black pepper, then in a smoking hot cast iron pan sear both sides of the shank. Remove the veal and set aside. Add in the mirepoix, garlic, anchovy and tomato paste, caramelize all the ingredients together, add the Barolo to the pan to deglaze. Add the veal stock to the pan and reduce by 1/4. When reduced, pour the simmering liquid over the 4 veal shanks in a roasting pan, add the diced tomato and parsley. Cover first with plastic wrap then with aluminum foil, place in a preheated 325 degree oven for 3 1/2 hours. Check for fork tenderness. Garnish with the gremolata and shaved, roasted parsnips and carrots. (Gremolata: chopped parsley, lemon zest, bread crumbs, anchovy) Reduce braising liquid by 1/4, season and pour over shanks.

VEAL OSSO BUCO (YUMMY)



Veal Osso Buco (Yummy) image

This is a very tender Italian veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking. Original recipe makes 6 to 8 servings, but I scaled it down to make 2 servings. It is DELICIOUS!!!

Provided by Alan Leonetti

Categories     Veal

Time 2h55m

Yield 2 serving(s)

Number Of Ingredients 23

2 tablespoons all-purpose flour, plus
3/4 teaspoon all-purpose flour
1 1/4 teaspoons salt
1/8 teaspoon ground black pepper
4 veal shanks
1 tablespoon butter, plus
2 1/4 teaspoons butter
1 tablespoon extra virgin olive oil, plus
2 1/4 teaspoons extra virgin olive oil
1/2 cup onion, chopped, plus
1 tablespoon onion, chopped
1/2 cup carrot, thinly sliced, plus
1 tablespoon carrot, thinly sliced
1/4 cup celery, chopped, plus
2 teaspoons celery, chopped
2 garlic cloves (crushed)
1 (8 ounce) can tomato sauce (I use Hunt's)
1/2 cup water, plus
1 tablespoon water
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 3/4 teaspoons dried parsley
1 bay leaf

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 in skillet.
  • 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.
  • Serve the delicious sauce over meat, a bed of rice, or mashed potatoes.

Nutrition Facts : Calories 293.3, Fat 22.4, SaturatedFat 8.1, Cholesterol 26.6, Sodium 2184.4, Carbohydrate 22.2, Fiber 4.3, Sugar 8.8, Protein 3.8

OSSOBUCCO



Ossobucco image

This classic veal recipe provides the staple for a magnificent Italian Sunday lunch

Provided by Ruth Watson

Categories     Dinner, Main course

Time 2h45m

Number Of Ingredients 10

10g packet dried porcini
6thick cut veal shin bone, complete with marrow. Ask your butcher for hind quarter shin bones (about 4cm thick), as they're meatier and more tender than the front ones
a small handful of plain flour , seasoned
50g unsalted butter
3 tbsp olive oil
1large carrot , diced
1large celery stick, trimmed and diced
200ml dry white wine
225ml tomato sugocasa or passata
1 tsp Marigold Swiss vegetable bouillon powder dissolved in 250ml/9fl oz hot water

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).

Nutrition Facts : Calories 383 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 1.15 milligram of sodium

VEAL OSSO BUCO



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

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.

OSSO BUCO



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

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.

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

EASY OSSO BUCO



Easy Osso Buco image

Categories     Beef     Tomato     Valentine's Day     Anniversary     Bon Appétit

Yield Serves 4

Number Of Ingredients 15

2 tablespoons olive oil
3 pounds 1 1/2-inch-thick veal shanks
All purpose flour
1 very large onion, chopped
4 large garlic cloves, chopped
1 28-ounce can peeled Italian plum tomatoes, crushed
1 14 1/2-ounce can low-salt chicken broth
1 cup dry white wine
6 fresh basil leaves
1/2 teaspoon grated lemon peel
For Gremolata:
(A traditional topping for osso buco)
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon grated lemon peel

Steps:

  • Heat oil in heavy extra-large deep skillet or flameproof casserole over medium-high heat. Dredge shanks in flour; shake off excess. Add to skillet and cook until brown, turning occasionally, about 12 minutes. Transfer shanks to bowl.
  • Reduce heat to medium-low. Add onion and garlic and sauté until tender, about 4 minutes. Return shanks and any liquid in bowl to skillet. Season shanks with salt and pepper. Add tomatoes, broth, wine, basil and lemon peel to skillet. Cover partially and simmer until veal is very tender and begins to fall off bones, about 2 hours. (Can be prepared 3 days ahead. Cover and refrigerate. Simmer 10 minutes over medium heat before continuing.) Ladle into bowls and serve with Gremolata.
  • To make Gremolata:
  • Combine all ingredients in small bowl.

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From foodiant.com
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OSSOBUCO MILANESE (BRAISED VEAL SHANKS) - ITALIAN RECIPES ...
How to prepare Ossobuco Milanese (Braised veal shanks) To make the Milanese-style ossobuco, first prepare the meat broth that you will use to cook the veal shanks, then peel the onions and cut them into flakes 1. Heat half of the oil in a pan, add the onions 2 and cook for about 5 minutes over medium-high heat, then blend with half of the white ...
From giallozafferano.com
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OSSO BUCO RECIPE - MRSFOODIEMUMMA - CLASSIC ITALIAN
2020-02-11 Instructions. Place flour along with salt and pepper in a zip lock bag. Add veal in batches and shake well until the meat is coated in the four mixture. Remove and repeat with remaining veal. Heat 1tbs of the oil in a heavy casserole dish over medium heat. Add the osso buco and cook for 2 minutes on each side.
From mrsfoodiemumma.com
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RECIPE FOR OSSO BUCO (WITH RED WINE IN THE OVEN) - VEENA ...
2021-06-20 Bring it to a boil and let boil for two minutes. Pro tip - We want to boil the red wine for just two minutes to cook out some of the alcohol. Braised Veal or Beef Shank Ossobuco. Add the bay leaves, thyme, rosemary, and chicken broth. Return the shanks to the pan and bring to a …
From veenaazmanov.com
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VEAL OSSO BUCO – JEWTALIAN'S RECIPES
2018-12-28 Here’s my version of veal osso buco: Ingredients: 5-6 veal osso buco ; 3 carrots; 3 celery; 3-4 garlic cloves; 1 small onion ; 1 cup or so white wine (make sure it’s wine you would drink or don’t cook with it) 1/2 cup chicken broth; Thyme; Bay leaf; 2 tbsp or so flour; 1 can san marzano chopped tomatoes ; Fresh chopped parsley for garnish; Grated parmigiano reggiano …
From jewtaliansrecipes.com
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VEAL OSSO BUCO - LISA'S DINNERTIME DISH
Instructions. In 5 quart dutch oven, melt 1 tbsp of the butter and olive oil over medium high heat. Add the veal and brown about 2-3 minutes on each side. Transfer veal to a plate. Reduce heat to medium, add the remaining butter, onion, carrot and celery to the pot and sauté, stirring frequently for 5 minutes or until the onion is soft.
From lisasdinnertimedish.com
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OSSO BUCO - RECIPE FILE | RECIPE | RECIPES, VEAL RECIPES ...
Easy Cooking. Meat Recipes. Garlic Butter & Mushrooms Baked Pork Chop ~ Delicious and easy pork chops with a flavorful butter sauce that compliments the meal perfectly.*******. Use GF flour or tapioca starch in place of the flour. Be careful with tapioca, as it usually takes far less than you think to thicken sauces.
From pinterest.com
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HOW TO MAKE OSSOBUCO VEAL RECIPE — COOKING ITALIAN WITH JOE
Place the veal back in the back. Pour in the beef or veal broth. Add in the tomatoes. Gently mix everything together with the tongs. Cover loosely so that steam can escape. Cook for 3 hours in low heat. Check periodically. Prepare the gremolata. Peel a whole lemon and mince the peel. Add to a bowl with the chopped parsley and garlic. Stir.
From cookingitalianwithjoe.com
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Top Asked Questions

How to cook osso buco (veal shanks)?
This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish. 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.
How to cook veal shanks in a pan?
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.
What are the ingredients in a veal shank stew?
Ingredients 1 2 pounds veal shanks, cut into short lengths 2 ¼ cup all-purpose flour 3 ¼ cup Butter 4 2 cloves garlic, crushed 5 1 large onion, chopped 6 1 large carrot, chopped 7 ⅔ cup dry white wine 8 ⅔ cup beef stock 9 1 (14.5 ounce) can diced tomatoes 10 salt and pepper to taste More ...
How do you cook veal so it doesn't fall off?
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.

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