Osso Buco Portobello Recipes

OSSOBUCCO

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).

OSSO BUCO

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.

OSSO BUCO

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.

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.

PORTOBELLO OSSO BUCO

Steps:

• 1. Chop the rosemary, thyme, onion, carrots, celery, and garlic (unless using a garlic press). 2. In a large Dutch oven or other deep pot, heat the olive oil over medium heat. 3. When heated add the first seven ingredients and saute until vegetables are beginning to soften and onions are transparent, about 10 minutes. Stir occasionally to keep garlic and herbs from sticking to the bottom of the pan. 4. Add the tomato paste and wine to the same pot and combine well. Simmer until wine is reduced to about 1/2 a cup, about 5 minutes. 5. Add the vegetable broth. Place the mushrooms cap down in the liquid and spoon liquid over the underside of the mushrooms. The broth should come 3/4 up the sides of the mushrooms. 6. Bring to a simmer, lower heat and cover pan. Check occasionally to make sure liquid isn't boiling. 7. After 1/2 an hour, remove mushrooms to plate, they will have shrunken to about 1/2 their original size. 8. Simmer remaining liquid uncovered for another 1/2 an hour. 9. Turn heat off, remove bay leaves and use an immersion blender to puree sauce. Once the sauce is thickened to your liking add the mushrooms back in and simmer to reheat. 10. Taste and add salt and pepper if needed. 11. Slice the mushrooms if wanted, place on serving platter and pour the thickened sauce over the top. 12. Serve with whole wheat pasta, brown rice, or other whole grain such as this Herbed Polenta.

OSSO BUCO PORTOBELLO

Steps:

• Season flour with salt and pepper. Spread on a plate and dust osso buco with it. In a 4- to 5-quart casserole, heat 3 tablespoons oil on medium high. Add meat and brown on both sides. Remove. Add mushrooms and cook, stirring, about 5 minutes, until they start to wilt and no longer look dry. Remove.
• Add remaining tablespoon oil to pot, reduce heat to low and sauté shallots and garlic until just starting to brown. Deglaze with wine and stock. Season generously with pepper. Stir in vinegar. Return meat and mushrooms to pot, add thyme, cover and cook on very low about 1 hour 15 minutes, basting meat a few times, until meat is tender.
• Season sauce with salt as needed. Transfer meat, mushrooms and sauce to a warm platter, garnish with thyme sprigs and serve.

VEAL STEW OSSO BUCCO CASTANO

Steps:

• Score and season Osso Buco with Salt, Pepper, some dried herbs and a splash of Balsamic and sprinkle with flour or Au Jus mix. Season Veal stew meat the same as the Osso Buco and sprinkle with flour or Au Jus mix. Season ground Veal with some salt, pepper, and herbs then make small meatballs. Heat olive oil on medium high heat in a large Osso Buco pan and start browning the meats and Mire Poix...mine is large enough to work on every thing at once. You may notice that even though the Osso Bucco has been scored, a few pieces will attempt to curl and bow...This can be further prevented by making some slits in their sides and or weighting them down temporarily. However, I let them curl slightly and use that as an indicator for tenderness...I will simply stew mine slowly until they collapse with tenderness and become flat again. After meats and Mire Poix have been browned. ..add everything else except citrus zest and save something to use for a garnish. Bring to a low and slow open simmer and let it continue for 2 hours...adding a splash of wine or Veal stock occasionally to prevent drying or scorching...do not let the sauce become too thin. To make this meat tender it needs to simmer slowly in a thick sauce (texture like cream) because thicker liquids boil at a higher temperature than water or broth. I use a big pan on the small eye of the stove set on medium low. You can serve now if you're in a hurry or if you don't want it quite as dark as mine...but the next 30 minutes will make the fat sweet and sticky. Simmer very slowly for another 30 min while you adjust the seasonings and the Osso Buco will be almost flat again. Adjust consistency of stew by adding the remaining Veal Stock or more wine. Arrange Osso Buco, Meatballs, and Stew on serving platter or bowl and garnish with Citrus zest, some Parsley, and or fresh herbs. Serve hot with Risotto Milanese, Polenta, Pasta, or your favorite Potatoes as there are no potatoes in the stew.

OSSO BUCO

Steps:

• Season the osso buco generously with salt.
• Coat a wide, flat pan generously with olive oil. Bring the pan to a high heat and add the osso buco to the pan and brown them very well on all sides.
• In a food processor puree the onion, celery, fennel, and garlic to a coarse paste. When the osso buco is well browned on all sides, remove from the pan and reserve. Ditch the excess oil from the pan and add a little new oil and bring to a high heat. Add the veggies to the pan with a pinch of crushed red pepper, season with salt, and brown them very well. Do not skimp on this step - it will take awhile, and that's ok. Add the tomato paste and cook until it starts to brown, 3 to 4 minutes. Add the wine and reduce by half.
• Preheat the oven to 375 degrees F.
• Return the osso buco to the pan. Add water so the liquid becomes even with top of the meat. Taste the liquid and season with salt if needed. Add in the bay leaves and thyme bundle. Bring the liquid to a boil, cover, and put the whole pan in the oven.
• Cook the osso buco for 1 hour. Pull the pan out of the oven and check the liquid level and the seasoning. Add more liquid, if needed, return the pan to the oven, and cook for another hour.
• Remove the lid and cook for 30 minutes. Remove the pan from the oven, remove the osso buco, and hold on a serving platter. Skim the fat off the surface of the sauce, if needed. Taste the sauce and adjust seasoning.
• Remove the string from the osso buco. Serve the osso buco with sauce spooned over. Garnish with Gremolata. Serve with a demitasse spoon to scoop out the marrow.
• Combine all ingredients in a small bowl.

OSSO BUCO WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 275°F.
• In a heavy ovenproof kettle large enough to hold veal shanks in one layer heat 1 tablespoon each of oil and butter over moderately high heat until foam begins to subside and sauté onion and celery until beginning to turn golden.
• Pat shanks dry between paper towels and season with salt and pepper. Arrange shanks on onion mixture and roast, covered tightly, in middle of oven 3 hours. (Meat will give off juices as it cooks.) Shanks may be prepared up to this point 1 day ahead and cooled, uncovered, before chilling, covered. Reheat shanks before proceeding.)
• Cut mushrooms into 1/4-inch-thick slices. in a large skillet heat remaining 2 tablespoons each of oil and butter over moderately high heat until foam begins to subside and sauté mushrooms with thyme and salt and pepper to taste, stirring, until mushrooms begin to give off their liquid. Stir in vermouth or wine and lemon juice and cook, stirring, until all but about 1/3 cup liquid is evaporated. Mushrooms may be made 1 day ahead and cooled completely before chilling, covered.
• Transfer shanks to a platter and keep warm. Transfer onions, celery, and pan juices to a blender with 1/2 cup water and purée until smooth, adding more water if necessary to thin sauce to desired consistency. Pour sauce into a saucepan and stir in mushroom mixture, vinegar, and salt and pepper to taste. Heat sauce over moderate heat until heated through and stir in parsley.
• Arrange shanks on couscous and spoon sauce over them.

EASY OSSO BUCO

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.

OSSO BUCO WITH ORANGE AND ROSEMARY

Steps:

• Wipe veal shanks dry with paper towels and dredge lightly in flour. Heat olive oil in heavy skillet large enough to hold shanks in one layer. Brown on all sides and remove them.
• Add garlic, orange peel, carrots, onions, coriander and rosemary to skillet. Saute, stirring frequently, until lightly browned. Deglaze with wine.
• Return the shanks to the pan with tomatoes and chicken stock. Season with salt and pepper, then cover and simmer gently for an hour to an hour and a half. Serve with the risotta Milanese.