Veal Stew Osso Bucco Castano Recipes

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.

VEAL OSSO BUCO

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.

VEAL OSSO BUCO

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 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
• For the Sauce: Reduce braising liquid by 1/4, season and pour over shanks.