Osso Buco Tender Tex Mex Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

OSSO BUCO TENDER TEX MEX



Osso Buco Tender Tex Mex image

I took this Italian dish and brought it to Texas! Texas is known for the cattle and chilies. Seasoned nicely and slow cooked so tender that the meat falls off the bones. No Knife needed here!

Provided by Rita1652

Categories     Veal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 18

3 lbs veal shanks, 4 pieces
1/4 cup flour
salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon cumin
1 teaspoon oregano
olive oil
1 red bell pepper, chopped
1 1/2 onions, chopped
8 garlic cloves, minced divided in 1/2
1 roasted poblano chile, seeded and chopped
28 ounces crushed tomatoes
1 -2 chipotle chile in adobo, seeds removed and minced
1 tablespoon adobo sauce
1/2 cup fresh parsley, chopped divided in 1/2 or
1/2 cup cilantro, chopped divided in 1/2
1 lime, zested & divided in 1/2

Steps:

  • Preheat oven to 325 degrees.
  • Mix together the flour, salt, pepper, paprika, cumin, oregano.
  • Dust all sides of veal shanks.
  • Whisk one cup water to remaing seasoned flour, set aside.
  • In a hot large oven proof pan (A good choice Le Creuset) heat oil, just enough to cover bottom of pan.
  • Brown shank for 4-5 minutes each side over medium high heat.
  • Remove and set aside.
  • In same pan add oil if needed and saute bell pepper, onions for 4 minutes add poblano, chipotles, and garlic cook for 1 minute.
  • Add crushed tomatoes, chipotle sauce.
  • Stir in the water with the seasoned flour.
  • Add 1/4 cup parsley.
  • Place shanks in pan top each with a wedge of lime and some sauce to coat. Saving half the lime for the Gremolata.
  • Liquid should come up to the edge of the shanks. If not add addition water, wine or broth.
  • Cover and place in oven cooking for 2 hours.
  • Gremolata:.
  • Mix lime zest, remaining lime juice, garlic, and 1/4 cup parsley/cilantro.
  • Plate over polenta, or recipe #218587 to soak up juices and to help calm the yummy heat.

Nutrition Facts : Calories 514.2, Fat 12.7, SaturatedFat 3.7, Cholesterol 255.2, Sodium 721.4, Carbohydrate 30.3, Fiber 5.5, Sugar 11.4, Protein 69.3

BEEF OSSO BUCCO



Beef Osso Bucco image

Treat holiday guests to elegant comfort food at its best. Our osso bucco beef boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic, and parsley. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 6 servings.

Number Of Ingredients 23

1/2 cup all-purpose flour
3/4 teaspoon salt, divided
1/2 teaspoon pepper
6 beef shanks (14 ounces each)
2 tablespoons butter
1 tablespoon olive oil
1/2 cup white wine or beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups beef broth
2 medium carrots, chopped
1 medium onion, chopped
1 celery rib, sliced
1 tablespoon dried thyme
1 tablespoon dried oregano
2 bay leaves
3 tablespoons cornstarch
1/4 cup cold water
GREMOLATA:
1/3 cup minced fresh parsley
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
2 garlic cloves, minced
Polenta,optional

Steps:

  • In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining salt., Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves., Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., In a small bowl, combine the gremolata ingredients. Serve beef with gremolata and sauce. If desired serve over polenta.

Nutrition Facts : Calories 398 calories, Fat 15g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 640mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 47g protein.

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

OSSO BUCO



Osso Buco image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 29

10 meaty veal shanks, 2 to 3 inches thick
Salt and pepper
1/2 to 2/3 cup all-purpose flour
6 tablespoons butter, divided
4 tablespoons extra virgin olive oil, 4 turns of the pan
1 large onion, chopped
2 large carrots, peeled and cut into a fine dice
4 ribs celery, chopped
6 to 8 cloves garlic, crushed
3 sprigs fresh rosemary, stripped and finely chopped, about 2 tablespoons
1/2 teaspoon allspice
2 cups white wine
1 (28-ounce) can chunky style crushed tomatoes
2 cups chicken stock
2 (14-ounce) cans, cannelloni beans, drained
1 lemon, rind cut into pieces
2 lemons, zested
4 cloves garlic, crushed
6 anchovy fillets in oil, drained
1 cup flat leaf parsley leaves, 3 handfuls
Garlic Lemon Potatoes, recipe follows
2 bulbs garlic
Extra-virgin olive oil, for drizzling
3 1/2 pounds white skinned medium potatoes, peeled and cut into chunks
1/4 to 1/2 cup half-and-half or more, if needed
4 tablespoons unsalted butter
1/2 cup chicken stock
1 lemon, juiced
Salt and pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Place a large, heavy bottomed skillet on the stove and heat pan over moderate to high flame. Salt and pepper the shanks and coat lightly and evenly in flour. Working in 2 batches, brown shanks in 1 1/2 tablespoons each butter and olive oil. Transfer shanks to a large roasting pan. Add remaining butter and oil to the pan and saute the root vegetables and crushed garlic 5 minutes, seasoning them with rosemary, allspice, salt and pepper. Add wine to the pan and reduce 2 to 3 minutes, lifting pan drippings up off the bottom of your pot. Add tomatoes, chicken stock and white beans to the pan and remove from heat. Stir to combine sauce. Pour sauce and vegetables evenly over shanks. Cover roasting pan tightly and roast for 1 1/2 to 2 hours, until meat is very tender and pulling easily from bone. Baste meat in juices and sauce every 1/2 hour. In the last 1/2 hour, add lemon rinds to sauce.
  • Combine lemon zest, garlic, anchovies and parsley in a large pile. Mill the mixture with your knife into a finely chopped condiment.
  • To serve, place shank in a rimmed plate and spoon juices, beans and vegetable bits over and around meat. Top with a generous sprinkle of gremolata. Serve with Sauteed dark greens and crusty bread and/or garlic lemon potatoes.
  • Preheat oven to 375 degrees. Cut ends of garlic bulbs off to expose cloves. Coat the bulbs lightly with a drizzle of extra virgin olive oil, about 1 tablespoon. Wrap bulbs in a double layer of tin foil and place packets in a hot oven. If preparing with above menu, place cloves in oven half way through cooking process of Osso Buco. Roast garlic 45 minutes. Remove bulbs from oven, unwrap and let cool 10 minutes.
  • Boil potatoes in salted water for 12 minutes, until fork tender. Drain and return cooked potatoes to the hot pot to dry them out. Add half-and-half, butter and chicken stock to the pan. Squeeze roasted garlic into the potato pot and mash with a masher into a slightly lumpy consistency. Add the juice of 1 lemon and salt and pepper, to taste. Serve immediately.

VEAL SHANKS



Veal Shanks image

My family has come to expect these tender veal shanks for every special occasion we celebrate. Risotto and a green salad round out the meal nicely.-Lorraine Caland, Thunder Bay, Ontario

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 10 servings.

Number Of Ingredients 19

1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
6 to 7 pounds veal shanks, cut into 2-inch-thick slices
1/3 cup canola oil
1 medium onion, chopped
1 small carrot, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, undrained
1-3/4 cups chicken broth
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 bay leaves
GARNISH (GREMOLATA):
1 tablespoon minced fresh parsley
1 tablespoon grated lemon zest
1 garlic clove, minced

Steps:

  • Preheat oven to 325°. In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown meat in oil in batches on all sides; drain., In a large skillet, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add tomatoes, broth, basil, thyme and bay leaves., Cover and bake 2 to 2-1/4 hours or until meat and vegetables are tender. Discard bay leaves. Just before serving, combine garnish ingredients; sprinkle over veal. Freeze option: Place individual portions to cooled meat and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 297 calories, Fat 16g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 391mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein.

More about "osso buco tender tex mex recipes"

MASTER THE ART OF OSSO BUCO WITH ABNER AND AMANDA - CULINARYBITE
Osso Buco holds a cherished spot in Italian cuisine, especially within the Lombardy region. Beyond a mere recipe, this dish tells a story of patience, tradition, and culinary artistry. At its …
From culinarybite.com


INA GARTEN OSSO BUCO
In the oven: Reheat covered leftovers osso buco in a preheated oven at 350°F for 3-5 minutes. In the microwave: Reheat leftovers osso buco for 1 minute in a microwave dish. On the stove: …
From inagarteneats.com


COOK LIKE AN ITALIAN CHEF: EASY OSSO BUCO RECIPE
Nov 9, 2024 For the Osso Buco: 4 veal shanks (about 1 to 1.5 inches thick) 1/4 cup all-purpose flour (for dredging) 1/4 cup olive oil; 1 medium onion, chopped
From allspiceblog.com


BRAISED VENISON SHANKS OSSO BUCO | MEATEATER COOK
Dec 6, 2018 Heat an 8- to 10-quart Dutch oven over medium-high heat. Season the shank discs well with salt and pepper. Lightly dredge the discs in flour. Add the oil to the pot and swirl to coat.
From themeateater.com


OSSO BUCO TENDER TEX MEX - COOKING RECIPE - EN.MOJIFOODS.COM
Preparation. Preheat oven to 325 degrees. Mix together the flour, salt, pepper, paprika, cumin, oregano. Dust all sides of veal shanks. Whisk one cup water to remaing seasoned flour, set …
From en.mojifoods.com


HOW TO MAKE OSSOBUCO LIKE AN ITALIANVINCENZO'S PLATE
Jan 13, 2024 Cover the Dutch oven and simmer the osso buco for 1½ hours, turning the meat every 30 minutes to make sure it doesn’t stick to the bottom of the pot. After an hour and a …
From vincenzosplate.com


THE BEST OSSO BUCO RECIPE - SIMPLY RECIPES
Nov 7, 2024 Freeze leftover osso buco in freezer safe airtight containers or zipper bags for up to 3 months. Defrost in the refrigerator. To reheat, add the shanks in a Dutch oven, add a little stock, cover, and reheat at 325°F until just …
From simplyrecipes.com


JAMIE OLIVER OSSO BUCO RECIPE
Jamie Oliver Ossobuco is made with veal shanks, onions, carrots, garlic, celery, rosemary, white wine, tomato purée, chicken stock, and gremolata (parsley, garlic, lemon zest). This traditional Italian Ossobuco recipe creates a hearty …
From jamieoliverdishes.com


OSSO BUCCO RECIPE - CHEF'S RESOURCE RECIPES
Here is an approximate nutrition breakdown for the Osso buco recipe: Calories per serving: 550; Fat: 35g; Saturated fat: 15g; Cholesterol: 100mg; Sodium: 400mg; Carbohydrates: 20g; Fiber: …
From chefsresource.com


OSSO BUCO TENDER TEX MEX – RECIPE WISE
Osso Buco Tender Tex Mex. May 10, 2023May 10, 2023 0 6. Osso Buco Tender Tex Mex recipe with veal shanks. by The Chef in Main. Prep 30 min. Cook 3 hours. Ready In 3 hours 30 min. Level Difficult.
From recipewise.net


OSSO BUCO TENDER TEX MEX RECIPE - RECIPEOFHEALTH
Get full Osso Buco Tender Tex Mex Recipe ingredients, how-to directions, calories and nutrition review. Rate this Osso Buco Tender Tex Mex recipe with 3 lbs veal shanks, 4 pieces, 1/4 cup …
From recipeofhealth.com


OSSO BUCO - EMERILS.COM
1 cup olive oil; 1/2 cup flour; 4 each veal shanks, about 1 1/2-inches thick and each tied tightly around the middle; 2 cups medium diced onions; 1 cup medium diced carrots
From emerils.com


SLOW COOKER OSSO BUCO - TABLE FOR TWO® BY JULIE CHIOU
Feb 6, 2017 This slow cooker osso buco recipe comes from Gina Homolka, blogger of Skinnytaste and NYT best-selling author (twice) for her cookbooks! This recipe comes from her latest cookbook, Skinnytaste Fast and Slow, and …
From tablefortwoblog.com


EVERYONE ASKS FOR SECONDS OF 17 TEX-MEX RECIPES AT MY HOUSE
15 hours ago Smoky, tender, and packed with everything you love about Tex-Mex, Texas-Style Carne Asada is always a crowd favorite. Serve it sliced with your favorite sides or tucked into …
From dinnerbysix.com


Related Search