Ossobuco Al Forno Baked Veal Shanks Recipes

OSSO BUCO (ITALIAN BRAISED VEAL SHANKS) RECIPE

Steps:

• 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.
• 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.
• Prepare a parchment paper lid following these instructions . Cover shanks with parchment lid and transfer to oven. Cook for 2 hours.
• Meanwhile, for the Gremolata: In a small bowl, stir together parsley, lemon zest, and garlic. Set aside.
• 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.
• 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 .

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.

BRAISED OSSO BUCO RECIPE

Steps:

• Preheat the oven at 325°F / 165°C / Gas Mark 3.
• Thaw the shanks for at least an hour before you plan to cook. Place them on clean paper hand towels and pat them dry. Pro tip - The shanks must be dry. Otherwise, they will stew instead of sear. I like to leave to thaw them uncovered in the fridge overnight so that excess moisture can dry out.
• Generously season the shanks with kosher salt and black pepper on both sides. Then, coat each one in flour and dust off excess flour. And set aside.Pro tip - You can tie each shank with kitchen twine to hold them together so they do not fall apart during cooking. I did not do this today as you can see in the video.
• Use a large oven-safe pan such as a Dutch oven, that will accommodate all the shanks. Add one tbsp oil and one tablespoon butter. Pro tip - Alternatively you can sear the meat in batches as I have done in the video. I prefer to use a large pot with a wide circumference so each piece of shank sits comfortably in a single layer.
• Sear the shanks on each side for at least 2 to 3 minutes. Remove from the pan and set aside. There is no need to add more oil or unsalted butter for the next batch.Pro tip - Keep the heat on medium to high and do not turn the shanks for the first two minutes. This will ensure good caramelization.
• In the same pan, add the remaining oil and butter along with the garlic. Followed by brown sugar and honey. Saute for just about 30 seconds. Then, add the tomato paste, Sriracha, and balsamic vinegar. Pro tip - Keep the heat to medium as these are delicate ingredients and we do not want them to burn, especially the garlic.
• Next, add the red wine and season with salt and pepper. Bring it to a boil and let boil for two mintues. Pro tip - We want to boil the red wine for just two minutes to cook out some of the alcohol.
• Add the bay leaves, thyme, rosemary, and chicken broth. Return the shanks to the pan and bring to a gentle boil. Pro tip - Use tongs to transfer the meat and gently tuck them in the liquid. They must be almost submerged under the cooking liquid so they cook evenly.
• Cover the pan with aluminum foil and transfer to the oven on the middle rack. Cook covered for 1 1/2 to 2 hours or until fork-tender. Pro tip - I am using aluminum foil. But, if using a dutch oven you can also cover with its own lid.
• Remove from the thyme and rosemary sprigs and discard. Garnish with chopped parsley.

OSSOBUCO AL FORNO - BAKED VEAL SHANKS

Steps:

• Preheat oven to 375°F.
• Season shanks with salt and pepper; dust with flour.
• In a large skillet, heat olive oil and butter; brown the shanks.
• Remove to a large baking dish.
• Adjust carrots beside the meat (optional).
• To the skillet, add the tomatoes, broth, wine, lemon juice, basil, cinnamon and garlic powder.
• Stir together, scraping up any browned bits on the bottom of the pan.
• Pour over shanks.
• Cover the veal shank with aluminum foil and.
• bake at 375°F for 1 1/2 hour or until tender and brown.
• Note: I tried this recipe out. It was really delicious. We got this meat without bones; and this for the same price!

BAKED VEAL SHANKS (STINCO DI VITELLA FORNO)

Steps:

• Preheat oven to 450°F.
• Chop the bay leaves, sage and rosemary, rub the herbs into and outside the shank.
• Season the outside of the shank with salt and pepper and lay the veal shank in a shallow bowl filled with the flour.
• Press both sides of the shank gently into the flour to coat and shake off any excess flour.
• Put the oil in a roasting pan then add the white wine, veal shank, carrot, onion and celery.
• Bake the shank for 10 minutes.
• Lower the temperature to 425F, cover the veal shank with aluminum foil and cook for an additional 1 1/2 hours, basting the shanks with the chicken stock often.
• Remove the shank from the pan and cut the meat into 1-inch-thick slices.
• Add butter to vegetable drippings in the pan and use as a gravy over the shank slices.

BRAISED VEAL SHANKS

Steps:

• Lay veal in a single layer in a 9x13 inch baking pan. Bake in a 400ºF oven until browned (about 35 minutes). Remove pan from oven; turn veal over. Then add lemon, broth, marjoram, bay leaf, peppercorns, and coriander seeds to pan. Cover tightly with foil, return to oven, and bake until meat is so tender it pulls apart easily (about 1 1/2 hours).
• With a slotted spoon, lift veal shanks gently to a warm platter; keep warm.
• Pour juices through a fine strainer into a 1 quart measure; press residue in strainer to extract any liquid. Discard residue. (At this point, you may cover and refrigerate veal and pan juices separately until next day. Before continuing, reheat veal, covered, in a 400ºF oven until warm, 15 to 20 minutes. Place on a warm platter; keep warm).
• Skim and discard fat from pan juices. Pour pan juices into a wide frying pan; add vinegar and bring to a boil over high heat. Boil, uncovered, until reduced to 1 1/2 to 2 cups (8 to 12 minutes). Mix cornstarch with water. Stir in cornstarch mixture and return to a boil, stirring.
• Pour gravy into a small pitcher; offer at the table to pour over meat to taste.