Osso Buco Alla Gino Recipes

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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

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

OSSO BUCO ALLA GINO



Osso Buco alla Gino image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

1 onion, finely chopped
1/2 cup butter
4 veal shanks (approximately 2 1/2-inches thick)
Flour, for dusting
3/4 cup fresh sliced mushrooms
3 to 4 dry porcini mushrooms
1 carrot, thinly sliced
1 celery stalk, thinly sliced
Salt and pepper
1/4 cup fresh sage, chopped
1 cup dry white wine
3 cups tomatoes, peeled
2 to 3 cups veal stock

Steps:

  • Saute onion in half of the butter in a wide shallow skillet until soft and golden. Dust the veal shanks with flour, and then fry them in the same skillet, turning several times until they are golden on all sides. Stand them on their side to prevent the marrow in the bones from slipping out during cooking. Add the fresh mushrooms, carrots, celery and season with salt and pepper. Add sage and simmer for 4 minutes. Add the wine and let evaporate. Add the tomatoes and veal stock and simmer gently for about 1 hour, or until cooked and tender. Add more wine or stock if sauce re

OSSO BUCO ALLA GINO



Osso Buco alla Gino image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 13

1 onion, finely chopped
1/2 cup butter
4 veal shanks (approximately 2 1/2 inches thick)
Flour, for dusting
3/4 cup fresh sliced mushrooms
3 to 4 dry porcini mushrooms
1 carrot, thinly sliced
1 celery stalk, thinly sliced
Salt and pepper
1/4 cup fresh sage, chopped
1/2 cup red wine
3 cups tomatoes, peeled
3 cups veal stock or beef stock

Steps:

  • Saute onion in half of the butter in a wide shallow skillet until soft and golden. Dust the veal shanks with flour, and then fry them in the same skillet, turning several times until they are golden on all sides. Stand them on their side to prevent the marrow in the bones from slipping out during cooking.
  • Add the fresh mushrooms, carrots, celery and season with salt and pepper. Add sage and simmer for 4 minutes. Add the wine and let evaporate. Add the tomatoes and veal stock and simmer gently for about 1 hour, or until cooked and tender. Add more wine if sauce reduces too quickly.

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