Osso Buco With Mushroom Sauce Recipes

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:

• In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
• Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
• Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.

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.

OSSO BUCO CON SALSA DI FUNGHI

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 olive oil and butter over moderately high heat until foam begins to subside and saute 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 olive oil and butter over moderately high heat until foam begins to subside and saute 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 puree 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.

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.

SLOW COOKER OSSO BUCO RECIPE

Steps:

• In a bowl, add the flour and mix with the salt and pepper.
• Coat each slice of the beef shank in the flour.
• In a frying pan over medium heat, add the oil.
• Cook the beef in batches. Cook until each side is browned (Roughly 3-5 minutes).
• In a slow cooker, add the onion, carrot, celery, garlic, red wine, sugar, thyme, diced tomatoes, tomato paste, bay leaf, and beef stock. Mix until combined.
• Lastly, add the beef shanks so that they're covered with the sauce.
• Cook on low for 8 hours or until the meat is tender.
• Season to taste.
• Serve & Enjoy.

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.