Mains - Osso buco recipe bon appétit

Author: Jean Grossman  

Braised Veal Shanks Rick Moonen, chef of RM Seafood in Las Vegas, gave us his mother's recipe for these falling-off-the-bone veal shanks. Osso buco is a Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce.

Braised Veal Shanks with Bacon-Parmesan Crumbs

Braised Veal Shanks with Bacon-Parmesan Crumbs
There’s marrow in those veal bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt.
Provided by: Alison Roman
Yields: 8 servings
Number of ingredients: 18
Ingredients:
  • 2 3–3½-lb. veal shanks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 6 ounces thick-cut bacon, finely chopped, divided
  • 12 whole garlic cloves
  • 2 medium onions, peeled, quartered
  • 2 heads garlic, halved lengthwise
  • ½ bunch rosemary
  • ½ bunch thyme
  • ½ bunch sage, plus 2 Tbsp. leaves
  • 4 bay leaves
  • 1 cup dry white wine
  • 1 28-oz. can whole peeled tomatoes
  • 6 cups low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1½ cups coarse fresh breadcrumbs
  • ⅓ cup finely grated Parmesan
  • You’ll often see veal shanks cut crosswise into osso buco, but around the holidays, we like to braise them whole for a dramatic presentation. Call in advance so the butcher sets aside the entire pieces for you. There’s no need to have them trimmed; the meat will shrink on the bones as it braises.
How to cook:
  1. Preheat oven to 300°. Season veal with salt and pepper. Heat vegetable oil in a large heavy pot over medium-high heat. Working in batches (do not crowd), cook, turning occasionally, until golden brown all over, 8–10 minutes; transfer to a platter. Remember: Browned meat tastes better, and this is your only opportunity to build that flavor.
  2. Wipe out pot, reduce heat to medium, and cook two-thirds of bacon, stirring occasionally, until fat starts to render (you don’t want it to get crisp), about 4 minutes. Stick cloves in onion quarters and add to pot along with garlic, rosemary, thyme, sage sprigs, and bay leaves; stir to coat. Add wine, bring to a simmer, and cook until reduced by half, about 4 minutes.
  3. Add tomatoes, crushing with your hands as you go, then broth and veal shanks along with any accumulated juices. Add water just to cover; season with salt and pepper. Bring to a simmer, then cover and transfer to oven.
  4. Braise veal shanks, checking occasionally to make sure liquid is not boiling too hard and shanks are still submerged (add water along the way if needed), until meat is extremely tender and nearly falling off the bone, 1½–2 hours. Let shanks cool slightly in liquid, then transfer to a platter or cutting board and tent with foil.
  5. Strain braising liquid into a medium saucepan and bring to a simmer over medium-high heat; cook until liquid is reduced to about 2½ cups, 30–40 minutes. Season with salt and pepper.
  6. Meanwhile, cook remaining bacon in a medium skillet over medium heat, stirring occasionally, until brown and crisp, 5–8 minutes. Transfer bacon to paper towels with a slotted spoon.
  7. Add olive oil, then breadcrumbs to skillet, season with salt and pepper, and cook, tossing occasionally to coat and brown evenly, until breadcrumbs are golden brown and crisp, 8–10 minutes. Add Parmesan, sage leaves, and reserved bacon and toss to coat. Transfer to a small bowl.
  8. Spoon some braising liquid over veal shanks and top with breadcrumbs. Serve remaining braising liquid alongside for pouring over.
  9. DO AHEAD: Veal shanks can be braised 2 days ahead. Let cool in unreduced braising liquid, then cover and chill.
Notes: Osso Buco recipe | Epicurious.com, Ingredients · 2 pounds Veal Shanks, thick · 1/4 cup Flour, all-purpose · 1/4 cup Butter · 2 cloves Garlic, crushed · 1 Onion, large, chopped

Veal Ossobuco Recipe

I'm Frankie and in this episode, I'll show you how to make my Veal Ossobuco recipe. Bon
Duration: 5:42

DELICIOUS OSSO BUCO - Beef Shanks In Red Wine

Osso Buco Traditionally Ossobuco or osso buco is a specialty of Lombard cuisine of cross
Duration: 13:05

Osso Buco (Italian Braised Veal Shanks) Recipe

Osso Buco (Italian Braised Veal Shanks) Recipe
Osso buco is a Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. A mixture of parsley, lemon zest, and garlic (gremolata) finishes the dish off.
Provided by: Daniel Gritzer
Total time: 220 minutes
Cook time: 215 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 18
Ingredients:
  • 6 (1- to 1 1/2-inch-thick) pieces osso buco (veal shanks) (about 4 pounds; 1.8kg total)
  • Kosher salt and freshly ground black pepper
  • 1 cup all-purpose flour (5 ounces; 140g)
  • 1/4 cup (60ml) extra-virgin olive oil, plus more if needed
  • 1 tablespoon unsalted butter (1/2 ounce; 15g)
  • 1 large yellow onion, minced (12 ounces; 340g)
  • 2 medium carrots, minced (6 ounces; 170g)
  • 1 celery rib, minced (4 ounces; 120g)
  • 3 medium cloves garlic, minced
  • 1 (28-ounce; 800g) can peeled whole tomatoes, seeded and drained, tomato flesh crushed by hand
  • 1 cup (235ml) dry white wine
  • 3/4 cup (175ml) homemade or store-bought low-sodium chicken stock (see note)
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • For the Gremolata:
  • 2 tablespoons (about 20g) finely minced flat-leaf parsley leaves and tender stems
  • Zest of 1 lemon, finely minced
  • 6 medium cloves garlic, finely minced
Nutrition:
  • Calories: 818 kcal
  • Carbohydrate: 22 g
  • Cholesterol: 380 mg
  • Fiber: 5 g
  • Protein: 99 g
  • Saturated Fat: 9 g
  • Sodium: 754 mg
  • Sugar: 8 g
  • Fat: 30 g
  • Serving Size: Serves 6
  • Unsaturated Fat: 0 g
How to cook:
  1. Preheat oven to 325°F (163°C). Season veal shanks all over with salt and pepper. If you have butcher's twine, you can tie a length of it tightly around the circumference of each shank; this can help them hold their shape during cooking, but is not absolutely necessary.
  2. Add flour to a shallow bowl. In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Working in batches, lightly dredge shanks all over in flour, shaking off excess, and add to Dutch oven; be careful not to over-crown the shanks. Cook shanks, turning occasionally, until lightly browned on both sides, about 4 minutes per side; lower heat as necessary at any point to prevent scorching. Transfer browned shanks to a platter and repeat with remaining shanks; add more oil to Dutch oven at any point if it becomes too dry.
  3. Add butter to Dutch oven, along with onion, carrot, celery, and garlic. Cook, stirring, over medium-high heat until vegetables are softened and just starting to turn a light golden color, about 6 minutes.
  4. Add tomatoes, wine, and stock to Dutch oven, along with veal shanks and any accumulated juices. Try to arrange the shanks in as even a layer as possible (a little overlap is okay to make them fit). The liquid should nearly but not totally cover the shanks; if it doesn't, add more stock or water until it does. Add thyme and bay leaf. Bring to a simmer.
  5. Prepare a parchment paper lid following these instructions . Cover shanks with parchment lid and transfer to oven. Cook for 2 hours.
  6. Meanwhile, for the Gremolata: In a small bowl, stir together parsley, lemon zest, and garlic. Set aside.
  7. Remove parchment paper lid from shanks and continue cooking until they are fork-tender, about 1 hour longer. If the pot becomes too dry, add more stock or water as needed to keep it moist; evaporation and reduction are good, but the pot shouldn't go dry. Feel free to move the shanks around so that any that are submerged can be exposed to the oven air. During the last 20 minutes of cooking, stir in 1 to 2 teaspoons (5 to 10ml) gremolata, depending on how strong you want the lemon and garlic flavor to be.
  8. Carefully transfer shanks to a platter. (Using a spatula and tongs together can help prevent them from falling apart.) Using a spoon, carefully scrape off any excess fat on surface of braising juices. The liquid should be saucy and thick; you can adjust the consistency by adding either water or stock to thin the sauce, or simmering it on the stovetop until more fully reduced. Discard thyme and bay leaf and season with salt and pepper if necessary.
  9. Remove twine from shanks, if used. Serve shanks on plates, spooning braising sauce on top and passing remaining gremolata at the table for diners to sprinkle as a garnish to their own taste; make sure to offer small spoons for scooping out marrow from bones. Osso buco is traditionally served with Risotto alla Milanese .
Notes: Osso Buco (Italian Braised Veal Shanks) Recipe, Osso buco is a Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. A mixture of parsley, lemon zest, and garlic (gremolata)

Osso Buco

Osso Buco
Braised Veal Shanks
Yields: 8 servings
Number of ingredients: 16
Ingredients:
  • 8 to 10 large 2 1/2-inch-thick veal shanks, each patted dry and tied securely with kitchen string to keep the meat attached to the bone
  • all-purpose flour for dredging the veal shanks
  • 7 tablespoons unsalted butter plus additional if necessary
  • 3 tablespoons olive oil plus additional if necessary
  • 1 1/2 cups dry white wine
  • 1 1/2 cups finely chopped onion
  • 3/4 cup finely chopped carrots
  • 3/4 cup finely chopped celery
  • 1 teaspoon minced garlic
  • 3 to 4 cups chicken broth or beef broth
  • 1 1/2 cups peeled, seeded, and chopped tomato or 1 1/2 cups drained canned plum tomatoes, chopped
  • a cheesecloth bag containing 6 fresh parsley sprigs, 4 fresh thyme sprigs, and 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 cup minced fresh parsley leaves (preferably flat-leafed)
  • 2 tablespoons freshly grated lemon zest
  • 1 tablespoon minced garlic
How to cook:
  1. Season the veal shanks with salt and pepper and dredge them in the flour, shaking off the excess. In a heavy skillet heat 3 tablespoons of the butter and 3 tablespoons of the oil over moderately high heat until the foam subsides, in the fat brown the veal shanks in batches, adding some of the additional butter and oil as necessary and transferring the shanks as they are browned to a platter. Add the wine to the skillet, boil the mixture, scraping up the brown bits clinging to the bottom and sides of the skillet, until the liquid is reduced to about 1/2 cup, and reserve the wine mixture in a small bowl.
  2. In a flameproof casserole just large enough to hold the veal shanks in one layer cook the onion, the carrots, the celery, and the garlic in the remaining 4 tablespoons butter over moderately low heat, stirring occasionally, until the vegetables are softened and add the shanks with any juices that have accumulated on the platter, the reserved wine mixture, and enough of the broth to almost cover the shanks. Spread the tomatoes over the shanks, add the cheesecloth bag, the salt, and pepper to taste, and bring the liquid to a simmer over moderately high heat. Braise the mixture, covered, in the middle of a preheated 325°F. oven for 2 hours, or until the veal is tender. Transfer the shanks with a slotted spoon to an ovenproof serving dish, discard the strings, and keep the shanks warm. Strain the pan juices into a saucepan, pressing hard on the solids, and skim the fat. Boil the juices for 15 minutes, or until they are reduced to about 3 cups, baste the shanks with some of the reduced juices, and bake them, basting them 3 or 4 times with some of the remaining juices, for 10 minutes more, or until they are glazed.
  3. In a bowl stir together the parsley, the zest, and the garlic.
  4. Sprinkle the veal shanks with the gremolata, pour some of the juices around them, and serve the remaining juices separately.
Notes: Osso Buco Recipe, In a heavy skillet heat 3 tablespoons of the butter and 3 tablespoons of the oil over moderately high heat until the foam subsides, in the fat brown the veal

Osso Buco Recipe (Braised Veal Shanks)

Rick Moonen, chef of RM Seafood in Las Vegas, gave us his mother's recipe for these falling-off-the-bone veal shanks.
Yields: 6 servings
Number of ingredients: 16
Ingredients:
  • 6 (1 1/2″-thick) crosscut veal shanks, tied with kitchen twine
  • 1 cup flour
  • 2 tbsp. canola oil
  • 3 tbsp. unsalted butter
  • 2 large onions, minced
  • 2 medium carrots, minced
  • 2 ribs celery, minced
  • 2 tbsp. tomato paste
  • 1 bunch flat-leaf parsley
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • 1 cup veal stock (optional)
  • 8 cloves garlic, minced
  • Zest of 3 lemons
  • 1 (750-ml) bottle dry white wine
  • Kosher salt and freshly ground black pepper, to taste
How to cook:
  1. Heat oven to 325º. Season veal shanks with salt and pepper. Put flour on a plate and dredge veal in flour, shaking off excess; transfer to a plate. Heat oil in a 6-qt. Dutch oven over medium-high heat. Working in 2 batches, add veal shanks and cook, flipping once, until browned, about 10 minutes. Transfer veal shanks to a plate; cover. Add butter to pot; stir in onions, carrots, and celery and cook, stirring and scraping any browned bits from bottom of pot with a wooden spoon, until soft, about 10 minutes. Stir in tomato paste and cook for 2 minutes. Tie 3 parsley sprigs and thyme with kitchen twine and add to pot along with bay leaves, veal shanks, wine, and veal stock or 1 cup water. Bring to a simmer, season lightly with salt and pepper, and cover.
  2. Transfer pot to oven and cook until veal is nearly falling off the bone, about 1 1⁄2 hours. Transfer veal shanks to a plate and cover with aluminum foil. Discard herb bundle and bay leaves. Heat pot over medium heat and reduce liquid by half. Transfer veal shanks back to pot, spoon over liquid, and cover to keep warm. Meanwhile, finely chop the remaining parsley leaves and toss in a bowl with the garlic and lemon zest. Sprinkle some of parsley mixture over veal shanks and serve family style from the pot along with the remaining parsley mixture, and a bowl of mashed potatoes, if you like.
Notes: OSSO BUCO recipe | Epicurious.com, Preheat oven to 300 degrees. Pat shanks dry with paper towels, then season liberally with salt and pepper. Spread flour in a wide pasta bowl
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