Veal Osso Buco 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 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

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

OSSO BUCO



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

Steps:

  • 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



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

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OSSO BUCO STEW RECIPE - THE SPRUCE EATS
2022-02-13 In a small bowl or sealable plastic bag, combine the flour, salt, and pepper. Toss veal cubes in flour mixture. Shake off excess flour and add some of the meat to the hot pan without overcrowding. Brown the meat on all sides, then transfer to a bowl. Continue browning the meat in batches until all the veal is cooked.
From thespruceeats.com
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TRADITIONAL OSSO BUCO RECIPE | OSSOBUCO ALLA MILANESE
2022-01-12 Then flour the veal shanks on both sides and set aside. Step 2) – In a large pan, put the butter and oil, add the finely chopped onion and cook over low heat for 3 minutes until the onion becomes transparent. Step 3) – Now put the floured osso buco in …
From recipesfromitaly.com
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VEAL OSSO BUCO RECIPE - THE RELUCTANT GOURMET
2012-07-23 When done browning, remove, set aside on a plate, and brown the remaining shanks. When all the shanks are browned, remove and set aside. Pre heat your oven to 325°. Turn down the heat on your stove to medium and add the onion, carrot, and celery to the same pan you browned the shanks in. Sauté until the onion caramelizes.
From reluctantgourmet.com
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OSSOBUCO MILANESE (BRAISED VEAL SHANKS) - INSIDE THE RUSTIC KITCHEN
2021-05-17 Put the flour on a plate and dust all sides of the veal shanks in flour, shaking off any excess (photos 1 & 2). Heat 1-2 tablespoon of olive oil in a large skillet or Dutch oven. Once hot, brown the veal on both sides. Remove and set aside on a plate (photos 3 & 4). To stop the ossobuco from falling apart while it cooks you can tie each piece ...
From insidetherustickitchen.com
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OSSOBUCO MILANESE (BRAISED VEAL SHANKS) - ITALIAN RECIPES BY ...
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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BASIC OSSO BUCO RECIPE - FOOD REPUBLIC
2011-08-15 In a large pot with a lid that fits, heat vegetable oil until hot. Add the veal shanks and brown on all sides, about 3 minutes per side. Remove browned shanks and reserve. In the same pot, add the onion, carrot and celery. Saute until soft and translucent, about 5 to 8 minutes. Add the tomato paste and mix well. Cook for about a minute more.
From foodrepublic.com
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VEAL OSSO BUCO RECIPE | D'ARTAGNAN
Preheat oven to 375 degrees F. Season the shanks with salt and pepper. Coat both sides with flour, shake off excess. Heat 1/2 cup olive oil in a thick bottom saute pan. Brown the shanks slowly in the pan over medium flame. When brown, place the shanks in a roasting pan that has at least 4 inch sides. Pour off the excess fat from the previously ...
From dartagnan.com
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CARNIVORE OSSO BUCO RECIPE - ALL THINGS CARNIVORE
2022-05-06 Add bone broth and all seasonings, bring to boil, reduce heat to low and let simmer for 2 hours or till the meat is fork-tender. A slow cooker will take around 8 hours and an instant pot will take around 40 minutes. If you like a thicker sauce, increase the heat toward the end to let some juice evaporate.
From allthingscarnivore.com
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VEAL OSSO BUCO WITH GREMOLATA - MANGIA BEDDA
2022-01-26 Preheat oven to 350°F. Place flour in a shallow plate. Salt and pepper both sides of the veal shanks and dredge in the flour, shaking off the excess. Heat olive oil on medium high in your dutch oven. When the oil is hot, brown the veal …
From mangiabedda.com
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OSSO BUCO - ONTARIO VEAL APPEAL
Instructions: In a large pot, heat half the oil over medium heat. Add veal shanks (1/3 at a time) and brown evenly, turning occasionally. Add remaining oil as needed. Remove shanks and season with salt. Add onion, carrot and garlic to pan; cook and stir 6 to 8 minutes or until tender. Add tomatoes, wine and basil.
From ontariovealappeal.ca
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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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HOW TO MAKE ITALIAN OSSO BUCO (BRAISED VEAL RECIPE)
2022-01-04 Open the pot, flip the veal and cook for 15 minutes. Meanwhile, bring 5 cups of water, to a boil. Add salt and pepper, and cook the polenta until dense, 40 minutes.
From tastingtable.com
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VEAL SHOULDER CHOPS, OSSO BUCO STYLE - FAMILY DINNER RECIPES
2008-12-08 Preheat oven to 350 degrees. In wide-bottom 6-quart Dutch oven, heat oil on medium-high until very hot. Sprinkle veal chops with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to ...
From goodhousekeeping.com
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VEAL OSSO BUCO - VEAL - VEAL – DISCOVER DELICIOUS
Heat up a Dutch oven to medium heat and add 2tbsp of olive oil then sear both side of the veal shanks for 2 minutes on each side. Remove from heat and set aside. Next, add the butter to the Dutch oven and once melted add in the onions, celery and carrot. Cook until the onions are translucent then add in the tomato paste.
From veal.org
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Top Asked Questions

How to cook veal shanks in osso buco?
Season osso buco (veal shanks) with salt. Heat olive oil in a large skillet. Add the veal shanks and cook for about 2 minutes total on high heat, turning once, until golden-browned. Remove the veal to a plate. To the same skillet add diced onion, carrots, garlic. Saute on medium heat briefly.
How do you make osso buco?
Step-by-step photos and instructions to make Osso Buco. First, brown veal shanks, seasoned with salt, in olive oil on high heat in a large skillet. Cook the veal for about 2 minutes total on high heat, on both sides, until nicely browned.
What is osso buco steak?
Osso Buco are thick steaks cut from veal shanks. The thicker, the better, as if they are too thin, they will cook to “fall apart” too quickly without developing enough flavour. This recipe can also be made with beef but note that beef flavour is stronger than veal. Veal has the some red colour as beef but it has a more delicate flavour.
What do you serve with osso buco?
Osso buco is usually served with mashed potato, risotto, polenta, or even pasta. For a strict carnivore recipe, you can just brown the veal shanks on high heat then add a bit of salt and bone broth and simmer on low heat for a few hours until tender.

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