Veal Osso Buco Over Saffron Risotto Recipes

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OSSO BUCO WITH RISOTTO MILANESE



Osso Buco with Risotto Milanese image

Osso buco is Italian comfort food at its best, but it is also elegant enough to serve at any gathering. A rich and creamy saffron risotto is the classic accompaniment. Traditionally it's served with a long, thin spoon sticking straight out of the bone, so you can enjoy the savory marrow inside.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 25

4 veal osso buco, about 1-inch thick, each tied around the middle
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
All-purpose flour, for dredging
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
2 cups canned whole plum tomatoes, crushed by hand
2 cups low-sodium chicken broth
2 fresh bay leaves
4 cups low-sodium chicken broth
1 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups arborio rice
1/2 cup dry white wine
2 tablespoons unsalted butter, cut into pieces
1/2 cup grated Parmesan
1/2 cup fresh Italian parsley, chopped
1 large garlic clove, very finely chopped
Finely grated zest of 1 lemon

Steps:

  • For the osso buco: Sprinkle the veal with salt and pepper and heat the oil in a large Dutch oven over medium heat. Spread some flour on a plate, then dredge the veal in the flour on all sides and add to the oil. Brown well on both sides, 2 minutes a side. Remove to a plate.
  • Add the onion, carrot and celery to the pot and cook, stirring, until the onion wilts, about 4 minutes. Stir in the rosemary and thyme. Add the white wine, increase the heat and boil until reduced by half, about 2 minutes. Add the tomatoes, broth and bay leaves. Reduce the heat so that the liquid is simmering gently, and nestle in the veal. Add water, if necessary, to come three-quarters of the way up the sides of the meat. Cover and cook until the veal is tender and a paring knife inserted in the meat slides out easily (insert the knife in several pieces to make sure all are done), 1 hour 15 minutes to 1 hour 30 minutes. Remove the veal to a plate.
  • Strain the sauce into a fat separator, pressing on the solids. Wipe out the Dutch oven. Pour the defatted sauce back into the Dutch oven and reduce over high heat until thickened and the sauce just coats the back of a spoon. Cut the strings on the osso buco and return the meat to the sauce. Remove from the heat, cover and keep warm while you make the risotto.
  • For the risotto Milanese: Combine the broth and 2 cups water in a medium saucepan. Bring to a simmer and add the saffron, then turn the heat very low to just keep warm. Heat a medium Dutch oven over medium heat, then add the olive oil. When the oil is hot, add the onion, 1/2 teaspoon salt and several grinds of black pepper; cook until softened but not browned, 4 to 5 minutes.
  • Add the rice and cook, stirring, to coat the grains in the oil, about 2 minutes. Add the white wine, bring to a simmer and cook until absorbed, about 2 minutes. Add enough of the hot broth to just cover the rice. Simmer, stirring occasionally until almost totally absorbed. Continue to add broth and stir until the rice is creamy and al dente, about 18 minutes from the first addition. (The risotto will be a bit soupy at this point.)
  • Remove from the heat. Stir in the butter and Parmesan until melted and creamy. Season with salt and pepper.
  • For the gremolata: Combine the parsley, garlic and lemon zest in a small bowl.
  • Spoon the risotto into 4 shallow wide bowls. Top each serving with a piece of osso buco and spoon the sauce over the top. Sprinkle with the gremolata.

VEAL OSSO BUCO



Veal Osso Buco image

Provided by Rick Tramonto

Categories     Soup/Stew     Wine     Tomato     Braise     Dinner     Horseradish     Rosemary     Meat     Veal     Carrot     Thyme     Simmer     Boil

Number Of Ingredients 19

Four 12-ounce veal shanks
Kosher salt
Freshly ground black pepper
1 cup vegetable oil
1 cup all-purpose flour
2 carrots, peeled and diced
2 celery ribs, diced
1 yellow onion, diced
6 garlic cloves, sliced
1 cup dry red wine
4 cups veal stock or chicken stock
3 cups chicken stock
3 cups canned plum tomatoes, drained and crushed
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 tablespoon grated fresh horseradish (see Note)
2 tablespoons grated lemon zest
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • 1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours.
  • 2. Rinse the veal shanks of their salt and pat dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with pepper.
  • 3. Preheat the oven to 350°F.
  • 4. Heat a large, ovenproof casserole over high heat. Put the oil into the casserole and let it heat.
  • 5. Meanwhile, put the flour in a shallow bowl, dredge the veal shanks in it, and pat off the excess. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside. If the oil turns dark during the process, discard it and heat a fresh cup of oil.
  • 6. Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
  • 7. Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
  • 8. Remove the herbs from the braising liquid and discard. Let the veal shanks come to room temperature in the braising liquid. Remove the veal shanks and set aside. Strain the liquid through a fine-mesh sieve or chinois into a large saucepan. Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Return the strained vegetables to the liquid and taste for seasoning.
  • 9. To serve, cut and discard the twine, put a single osso buco (veal shank) in a bowl, and ladle about 3/4 cup of the sauce and vegetables over it. (If the sauce and the meat are not still warm, heat them together very gently over low heat for 8 to 10 minutes.)
  • 10. Garnish each osso buco with the fresh horseradish, lemon zest, and chopped parsley and season with pepper.

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

VEAL OSSO BUCO OVER SAFFRON RISOTTO



Veal Osso Buco over Saffron Risotto image

Cooking with Nunzio & Fox's Anthony Gargano on FOX 29's Good Day Philadelphia! Featuring this restaurant favorite, the Osso Buco Milanese Style. Enjoy! For More Recipes from Nunzio Check Out www.nunzios.net or visit his restaurant in Collingswood nj. Nunzio Ristorante Rustico www.nunzios.net 706 Haddon Ave. Collingswood, NJ 08108

Provided by loverfood22

Categories     Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 22

4 veal shanks, center cut, 2 inches thick
1 medium carrot, chopped
1 onion, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
2 bay leaves
1 sprig thyme
2 sage leaves
1 glass white wine
1 cup plum tomato (canned)
1 cup veal stock
1 tablespoon flour
1 pinch salt & pepper
1 pinch saffron, soaked in 1 oz. of cold water for 10 minutes
1 cup arborio rice
1 small onion, finely chopped
1 bay leaf
1 glass white wine
1 quart veal stock
2 ounces parmigiano
1 ounce extra virgin olive oil
1 pinch salt & pepper

Steps:

  • Instructions: Osso Buco.
  • Pre-heat oven at 375 degrees.
  • Flour the veal shanks and saute on both sides and set aside in a small deep baking pan. In the same saute pan cook the onions, garlic, celery and carrots. Add 1 glass of white wine and cook down for 2 minutes. Add the plum tomatoes, herbs and veal stock. Bring to a boil and pour over the veal shanks. The shanks must be submerged in the liquid. Add salt & pepper. Cover the pan with aluminum foil and bake in the oven for 60 minutes at 375 degrees.
  • Instructions: Saffron Risotto.
  • In a medium pot saute the onions in olive oil until golden. Add the rice and stir with a wooden spoon for 2 minutes. Add the bay leaf and white wine and allow the wine to evaporate. Add the saffron and the boiling veal stock covering 1 inch above the rice. Let the rice cook at moderate heat for about 18 minutes stirring continuously. You may add the rest of the veal stock as needed.
  • At the end, add 1 ounce of extra virgin olive oil and parmigiano cheese. Stir with a wooden spoon until the rice is creamy. To serve, ladle 5 ounces of risotto in the middle of each plate. Hollow the middle of the rice (volcano) and place the Osso Buco inside and cover with the veal sauce. Sprinkle with parmigiano cheese and serve.

Nutrition Facts : Calories 403.9, Fat 11.2, SaturatedFat 3.4, Cholesterol 9.6, Sodium 261.9, Carbohydrate 52.4, Fiber 3.4, Sugar 5, Protein 9.8

OSSO BUCO OVER RISOTTO WITH RAISIN GREMOLATA



Osso Buco Over Risotto with Raisin Gremolata image

Provided by Antonia Lofaso

Categories     main-dish

Time 8h40m

Yield 6 servings

Number Of Ingredients 28

2 to 3 pounds veal osso buco (3 to 4 shanks, each 1 1/4 to 1 1/2 inches thick)
1 tablespoon chopped fresh oregano
2 tablespoons chopped flat-leaf parsley, plus 3 sprigs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 small carrot, peeled and cut into 2-inch cubes
1 celery stalk, chopped
1/2 leek, green and white parts, roughly chopped
1/4 chopped fennel, chopped
2 cloves garlic
2 sprigs thyme
1 bay leaf
3 tablespoons all-purpose flour
3 cups veal stock or chicken stock
3 cups dry white wine
2 tablespoons golden raisins
3 tablespoons finely chopped flat-leaf parsley
1/4 cup finishing extra-virgin olive oil
1 teaspoon chopped lemon zest
1 teaspoon kosher salt
2 tablespoons olive oil
1/2 white onion, finely chopped
2 cups arborio rice
2 cups dry white wine
8 cups hot chicken stock
3 cups finely grated Parmigiano Reggiano, plus more for serving
1 stick (8 tablespoons) unsalted butter
1/4 cup chopped flat-leaf parsley

Steps:

  • For the veal: Sprinkle the veal on both sides with the oregano, 1 tablespoon of chopped parsley, 2 tablespoons salt and 1 tablespoons pepper. Cover and refrigerate for at least 6 hours or overnight.
  • Heat the vegetable oil in a 6-quart Instant Pot® on the saute setting over medium-high heat (see Cook's Note). Add the veal to the pot and cook until seared and golden brown on both sides, about 7 minutes total.
  • Add the carrots, celery, leeks, fennel, garlic, thyme, bay leaf and parsley sprigs. Cook until softened, 5 to 6 minutes. Stir in the flour and cook 1 to 2 minutes more. Add the veal stock and wine. Secure the lid and cook on low pressure, 1 hour 30 minutes.
  • Remove the pressure cooker from the heat and, using the quick-release valve, carefully open.
  • Remove the veal and reserve. Strain the liquid through a fine-mesh sieve or cheesecloth into a large pot. Cook over medium-high heat, skimming the surface to remove impurities, until reduced enough to coat the back of a spoon, 25 to 30 minutes. Stir in the butter until melted.
  • Stir the veal and remaining 1 tablespoon chopped parsley into the reduced sauce.
  • For the gremolata: Soak the raisins in water until rehydrated and plump, 10 minutes. Chop the raisins, transfer to a small bowl and mix with the parsley, extra-virgin olive oil, lemon zest and salt. Set aside.
  • For the risotto: Heat the olive oil in a large or 16-inch saute pan over medium-high heat. Add the onions and cook until soft and translucent, 5 minutes. Add the rice, reduce to low heat and toast until the rice begins to smell nutty but does not have any color, about 5 minutes. Add the wine and cook, stirring continuously, until the wine is absorbed, 3 to 4 minutes. Ladle the hot chicken stock into the rice in increments, stirring gently without stopping, until the rice is cooked through, about 20 minutes. Stir in the cheese, butter and parsley.
  • To serve, spoon the risotto on platter, top with the veal garnish with grated Parmigiano Reggiano and the gremolata.

VEAL OSSO BUCO WITH SAFFRON RISOTTO, ENGLISH PEAS, AND PEA SHOOTS



Veal Osso Buco with Saffron Risotto, English Peas, and Pea Shoots image

Categories     Sauce     Side     Braise     Marinate     Steam     Veal     Saffron     Pea     Fall     Spring     Winter     Kosher     Boil

Number Of Ingredients 32

6 center-cut veal shanks, 10 to 12 ounces each
6 cloves garlic, smashed
1 tablespoon lemon zest
1 tablespoon plus 1 teaspoon thyme leaves
1 tablespoon rosemary leaves
3 tablespoons extra-virgin olive oil
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
3 sprigs sage
1/2 cup chopped San Marzano canned tomatoes
1 cup dry vermouth
6 cups veal stock
6 sprigs flat-leaf parsley
2 tablespoons unsalted butter
1 1/2 cups English peas (from about 1 1/2 pounds in the pod)
1/4 cup sliced shallots
3 ounces pea shoots
Saffron risotto (recipe follows)
Kosher salt and freshly ground black pepper
Saffron Risotto
1/2 teaspoon saffron threads
4 tablespoons unsalted butter, softened
3 1/2 cups chicken stock
1 cup diced white onion
2 teaspoons thyme leaves
1 chile de árbol, crumbled
1 1/2 cups high-quality Arborio rice (see Sources)
1/4 cup dry white wine
2 tablespoons chopped flat-leaf parsley
1/4 cup grated Parmigiano-Reggiano (optional)
Kosher salt and freshly ground black pepper

Steps:

  • Season the veal shanks with the garlic, lemon zest, 1 tablespoon thyme, and rosemary. Cover, and refrigerate overnight.
  • Take the veal shanks out of the refrigerator an hour before cooking, to bring them to room temperature. After 30 minutes, season the shanks on all sides with 3 tablespoons salt and 2 teaspoons pepper. Reserve the garlic and any excess herbs.
  • Preheat the oven to 325°F.
  • Heat a large sauté pan over high heat for 3 minutes. Pour in the olive oil and wait a minute or two, until the pan is very hot, almost smoking. Place the shanks in the pot, and sear until caramelized and nicely browned on all sides. Depending on the size of your pan, you will probably have to sear the meat in batches. (Do not crowd the meat or get lazy or rushed with this step. It's very important that the meat sear to a deep golden brown on all sides; this will take a good 15 to 20 minutes.) When the shanks are nicely browned, transfer them to a braising pan. They should sit flat, bones standing up, in one layer.
  • Turn the heat down to medium, and add the onion, carrot, celery, sage sprigs, and reserved garlic and herbs. Stir with a wooden spoon to scrape up all the crusty bits in the pan. Cook 6 to 8 minutes, until the vegetables just begin to caramelize. Stir in the tomatoes and cook a few more minutes. Add the vermouth, turn the heat to high, and reduce the liquid by half.
  • Add the stock and bring to a boil. Pour the liquid over the shanks, scraping any of the vegetables that fall on the meat back into the liquid. The stock mixture should almost cover the shanks (if not, add a little more stock or water). Tuck the parsley sprigs in the broth around the shanks. Cover tightly with aluminum foil and a tight-fitting lid if you have one. Braise in the oven about 3 hours.
  • To check the meat for doneness, carefully remove the lid and foil (watch out for the hot steam), and pierce one of the shanks with a paring knife. When the meat is done, it will yield easily. Taste a piece if you are not sure.
  • Turn the oven up to 400°F.
  • Carefully transfer the veal shanks to a baking sheet and return them to the oven to brown 10 to 15 minutes.
  • Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices. Skim the fat from the braising juices. If necessary, reduce the broth over medium-high heat about 5 minutes, to thicken slightly. Taste for seasoning.
  • Heat a large sauté pan over medium heat for 1 minute. Add the butter, and when it foams, add the peas. Turn the heat down to low, and sauté the peas gently about 3 minutes, shaking the pan a few times. Add the shallots, 1 teaspoon thyme, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • Stir to combine, and cook a few minutes, until the shallots are soft and translucent.
  • Add 1/2 cup water and turn the heat up to medium. Cook a minute or so, until the peas are just tender. Turn off the heat and toss in the pea shoots.
  • Arrange the veal shanks on a large warm platter. Ladle lots of the braising juices over the meat. Spoon the sauté of peas and pea shoots on top. Serve a bowl of saffron risotto and the remaining braising juices on the side.
  • Saffron Risotto
  • Toast the saffron threads in a small pan over medium heat, just until they dry and become brittle. Pound the saffron in a mortar to a fine powder. Add half the butter, and use a rubber spatula to incorporate it.
  • Bring the chicken stock and 3 1/2 cups water to a boil over high heat. Turn off the heat.
  • Meanwhile, heat a medium heavy-bottomed pot over medium-high heat for 2 minutes. Swirl in the saffron butter, and when it foams, add the onion, thyme, chile, 1/2 teaspoon salt, and a few grindings of black pepper. Sauté about 5 minutes, stirring often, until the onion is translucent. Stir in the rice and 1 1/2 teaspoons salt. Cook about 2 minutes, stirring continuously, until the rice just begins to toast and the grains of rice have a white dot at their center.
  • Pour in the white wine, and once it has evaporated, quickly add 1 cup of the hot stock and stir continuously. When the stock is completely absorbed, begin adding the liquid in 1 cup batches, stirring all the time, with a wooden spoon, back and forth in a rhythmic motion. Wait for each batch of liquid to be absorbed before adding the next. The rice should be bubbling and quickly absorbing the liquid. After about 15 minutes, taste the rice for tenderness. It should be slightly but not too al dente. The risotto may need more liquid and more time, so keep cooking until it's done. It should be neither soupy nor dry; each grain of rice should be coated in a flavorful starchy "sauce."
  • When the rice is almost done, turn off the heat. Let the risotto "rest" for a minute or two, then quickly stir in the remaining 2 tablespoons butter and the parsley (and Parmigiano-Reggiano if you are using it). Taste for seasoning. The rice will keep absorbing liquid, so add a little more stock if it seems dry. Spoon the risotto into a serving bowl.
  • Note
  • You can braise the veal shanks a day or two ahead of time; just remember they need to marinate a full day beforehand. Bring the cooked meat to room temperature and then gently reheat it, covered, in the broth. Start the risotto after you take the veal out of the oven the first time (or after you have reheated it) and strain the braising juices. After the risotto has been cooking about 10 minutes, put the shanks in the oven to brown. Recruit a friend to help you by preparing the sauté of peas and pea shoots while you finish the risotto.

VEAL OSSO BUCO (YUMMY)



Veal Osso Buco (Yummy) image

This is a very tender Italian veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking. Original recipe makes 6 to 8 servings, but I scaled it down to make 2 servings. It is DELICIOUS!!!

Provided by Alan Leonetti

Categories     Veal

Time 2h55m

Yield 2 serving(s)

Number Of Ingredients 23

2 tablespoons all-purpose flour, plus
3/4 teaspoon all-purpose flour
1 1/4 teaspoons salt
1/8 teaspoon ground black pepper
4 veal shanks
1 tablespoon butter, plus
2 1/4 teaspoons butter
1 tablespoon extra virgin olive oil, plus
2 1/4 teaspoons extra virgin olive oil
1/2 cup onion, chopped, plus
1 tablespoon onion, chopped
1/2 cup carrot, thinly sliced, plus
1 tablespoon carrot, thinly sliced
1/4 cup celery, chopped, plus
2 teaspoons celery, chopped
2 garlic cloves (crushed)
1 (8 ounce) can tomato sauce (I use Hunt's)
1/2 cup water, plus
1 tablespoon water
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 3/4 teaspoons dried parsley
1 bay leaf

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 in skillet.
  • 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.
  • Serve the delicious sauce over meat, a bed of rice, or mashed potatoes.

Nutrition Facts : Calories 293.3, Fat 22.4, SaturatedFat 8.1, Cholesterol 26.6, Sodium 2184.4, Carbohydrate 22.2, Fiber 4.3, Sugar 8.8, Protein 3.8

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OSSO BUCO WITH SAFFRON RISOTTO RECIPE - FOOD REPUBLIC
osso-buco-with-saffron-risotto-recipe-food-republic image

From foodrepublic.com
Servings 6
Published 2013-04-03
Estimated Reading Time 3 mins
  • Preheat your oven to 350°F. In a large heavy-based pan, heat a couple of glugs of olive oil until hot. Cover the veal shins with enough seasoned flour to coat.
  • Pour a glug of olive oil into a separate heavy-based pan and add the chopped carrots, celery and one of the onions. Sweat these slowly and add the chopped rosemary, thyme leaves, garlic and a good pinch of salt and grind of pepper.
  • When the vegetables are starting to stick, add the glass of white wine and allow to bubble away for 2 minutes, scraping all the good bits off the bottom of the pan.
  • When there are about 30 minutes to go with the veal shins, you should make the risotto. Put a glug of oil and half the butter in a saucepan and in it slowly sauté the other chopped onion until it becomes translucent and glossy.
  • Add the rice to the onion and stir for 2 minutes, coating every grain. Add the glass of vermouth. This will create a large cloud of steam and a wonderful smell as it evaporates.
  • At this point, delicately scatter the pinch of saffron into the rice. Add another ladle to cover the rice and repeat this process as the rice absorbs the stock and the grains release their starch and the whole mixture takes on a delightful creamy consistency.
  • When the rice is done, remove from the heat and carefully fold in the Parmesan and the remaining butter. Cover and let the whole thing rest for a few minutes.
  • Take the veal from the oven and remove the foil. The meat should be practically falling off the bone. Serve the risotto onto each of the 6 plates and place a veal shin on top of each mound of yellow rice.


OSSO BUCO WITH SAFFRON RISOTTO RECIPE | DELICIOUS. MAGAZINE
osso-buco-with-saffron-risotto-recipe-delicious-magazine image
2017-09-18 Transfer to a bowl and set aside. Reduce the heat under the pan to low, then add the onion, garlic and half the butter. Add a good pinch of salt …
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  • Season the osso buco well with salt and pepper. Cut pieces of string long enough to tie around each piece of meat (thick osso buco slices are easier to tie than thinner ones). Tie firmly into rounds to help them keep their shape as they cook, then sprinkle the flour all over.
  • Use a deep, lidded frying pan that‘s large enough to fit the meat snugly in a single layer. Heat the pan with a little of the olive oil over a medium heat, then add the meat and brown all over; proper browning takes at least 20-30 minutes. If the meat isn’t browning, add the butter, which will help it to caramelise; give it a further minute on each side after adding the butter.
  • Add all the remaining osso buco ingredients, except the wine. Nestle the veg under the meat, then cook on a low heat for 15-20 minutes.
  • Heat the oven to 160°C/140°C fan/gas 3. Add the wine, and some water if necessary, to the pan to come two-thirds of the way up the meat. Set the lid ajar on top of the pan, then cook in the oven for 3 hours or until the meat is tender and starting to fall apart. (Alternatively, simmer on the lowest heat on the hob.) Check occasionally, adding more water if necessary. At the end, taste it to make sure it has enough salt.


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2020-09-07 Instructions. 1. Pre-heat the oven to 160º. 2. Dust the veal shins with seasoned flour and fry in a large, wide pan for 5 minutes either side until they take on a bit of colour. Set aside. 3. Slice the onion, carrot and celery as finely …
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OSSO BUCCO WITH SAFFRON RISOTTO - JAMES MARTIN CHEF
osso-bucco-with-saffron-risotto-james-martin-chef image
Osso bucco is a classic Italian dish that originated in Milan where it is served with saffron risotto. Veal shank is cooked with white wine and vegetables. Veal shank is cooked with white wine and vegetables.
From jamesmartinchef.co.uk


OSSO BUCO RECIPE - RECIPE - FINECOOKING
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Cover tightly with heavy-duty aluminum foil. Braise the veal in the oven until fork-tender, 1-1/2 to 2 hours, checking the liquid occasionally. If it has cooked down, add enough broth to keep the level about halfway up the shanks. To check for …
From finecooking.com


ITALIAN OSSO BUCO (BRAISED VEAL SHANKS) - JULIA'S ALBUM
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2018-11-10 Instructions. Season osso buco (veal shanks) with salt. Heat olive oil in a large skillet. Add the veal shanks and cook for about 2 minutes total on high heat, turning once, until golden-browned. Remove the veal to a plate. To …
From juliasalbum.com


OSSO BUCO | RECIPETIN EATS
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2017-08-25 Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Mix, then return veal into pot, place lid on. Adjust heat so the liquid is simmering gently – about medium low. Cook until tender enough …
From recipetineats.com


OSSO BUCO, A MILANESE CLASSIC! - INDULGE WITH ILDI
2020-10-02 In Italy, risotto, a creamy rice dish is typically served as a first course or primo piatto, prior to the main course.When served with osso buco, however, an exception is made as risotto accompanies the veal shanks on one plate as the main course! Risotto is a popular staple in northern Italy, particularly since its regions of Lombardia and Piedmont, are famous …
From indulgewithildi.com


RECIPE FOR VEAL OSSO BUCO : TOP PICKED FROM OUR EXPERTS
Explore Recipe For Veal Osso Buco with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian Instant Pot Bean Recipes …
From recipeschoice.com


OSSO BUCCO, RISOTTO MILANESE — EVERYDAY GOURMET
2022-05-08 4 thick slices veal osso bucco (350g-450g each) Salt & pepper. 2 brown onions, peeled and diced. 100ml extra virgin olive oil. 2 garlic cloves peeled and finely sliced. 2 anchovy fillets, minced. 1 large sprig each thyme, rosemary, sage. 1 bay leaf. 250ml dry white wine. Good pinch saffron. 2L veal or chicken stock, good quality
From everydaygourmet.tv


RECIPE DETAILS - CONTROLLED QUALITY VEAL
Then add rice and saffron and soften. Add 150 ml white wine to the mixture. Cover the pan and turn down the heat to low. Leave for around 20 minutes. Then stir the Parmesan into the risotto. Wash, dry and finely chop the flat parsley. Serve the ossobuco with the vegetables and sauce, garnished with the parsley. Serve the saffron rice separately.
From controlledqualityveal.com


OSSOBUCO WITH GREMOLATA - COOKING WITH COCKTAIL RINGS
2019-04-23 The classic Milanese dish, ossobuco (or osso buco) is made up of braised veal shanks in a white wine and tomato-based sauce that is served over a bed of saffron risotto and gremolata. And if you wind up with some of the marrow left in the bones, use a small fork or spoon to dig that delectable bit out. While most red meats are braised in red ...
From cookingwithcocktailrings.com


OSSO BUCO WITH RISOTTO RECIPE | DELICIOUS. MAGAZINE
Leave to cool and keep covered in the fridge. Reheat on the stove until piping hot, then serve with the risotto. To freeze the osso buco, take the meat off the bones, once cooled, and scoop out the bone marrow. Stir into the stew, then freeze for up to 3 months in a sealed container. Reheat on the stove until piping hot.
From deliciousmagazine.co.uk


RECIPES FOR VEAL OSSO BUCO - COOKTIME24.COM
Recipes: veal osso buco, veal osso buco, veal osso buco over saffron risotto, veal osso bucco, veal osso buco yummy resepi kek lemon moist | resepi salmon teriyaki | resepi kek lemon | kek brownies mudah | cara masak pork chop | resepi kek lemon lembut | resepi pumpkin cheesecake | resepi ikan salmon black pepper
From cooktime24.com


OSSO BUCO WITH RISOTTO MILANESE RECIPE - BBC FOOD
Method. To make the osso buco, sprinkle some plain flour onto a plate and lightly dust the veal pieces. Heat the oil in a large lidded casserole over a high heat and add the veal in a …
From bbc.co.uk


OSSO BUCO WITH SAFFRON RISOTTO | RECIPE CART
For the osso buco 4 x 700-800 grams thickly cut osso buco slices (cross-cut veal shanks); 1.5kg total 2 tbsp plain flour 40 milliliters extra-virgin olive oil 40 grams unsalted butter (optional) 1 celery stick, finely chopped 1 small carrot, chopped 1 small onion, chopped 6 fresh sage leaves 2 bay leaves 2 pared lemon zest strips 1 cinnamon stick 630 milliliters dry white wine For the …
From getrecipecart.com


VEAL OSSO BUCO - FED-RICK VEAL RI
2022-02-25 Season well with salt and pepper. Coat the veal in flour and shake off the excess. Heat the olive oil in a large pot over medium-high heat. Cook the veal in batches, until browned all over, 3 minutes on each side. Remove from the pot and set aside to rest. Add the extra-virgin olive oil without cleaning out the pot.
From fed-rickvealri.com


OSSO BUCO ON SAFFRON RISOTTO | RECIPES | NUDO ADOPT
2010-11-12 She chose osso buco, which uses braised veal shanks. The name comes from the Italian for ‘hole in the bone’ and the bone marrow itself is one of the real treats of the dish. It is invariably served with saffron risotto (p 300 in The Dolce Vita Diaries), one of the pillars of Milanese cooking.
From nudoadopt.com


OSSO BUCO WITH MILANESE RISOTTO - RECIPES
Remove from the pan and set aside. 7. In the same pan add the carrots, celery and sage, and cook them on a medium heat for 3-4 minutes. 8. Add the cooked onion, the Osso Buco and white wine. 9. Cook down until the wine has evaporated. 10. Lightly season with salt and add the tomato concentrate and 400ml of beef stock.
From recipes.co.nz


VEAL OSSO BUCO RECIPE : TOP PICKED FROM OUR EXPERTS
Explore Veal Osso Buco Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian Instant Pot Bean Recipes …
From recipeschoice.com


TRADITIOANL OSSO BUCO - VEAL – DISCOVER DELICIOUS
Season well with salt and pepper. Coat the veal in flour and shake off the excess. Heat the olive oil in a large pot over medium-high heat. Cook the veal in batches, until browned all over, 3 minutes on each side. Remove from the pot and set aside to rest. Add the extra-virgin olive oil without cleaning out the pot.
From veal.org


OSSOBUCO MILANESE (BRAISED VEAL SHANKS) - ITALIAN RECIPES BY ...
How to prepare Ossobuco Milanese (Braised veal shanks) To make the Milanese-style ossobuco, first prepare the meat broth that you will use to cook the veal shanks, then peel the onions and cut them into flakes 1. Heat half of the oil in a pan, add the onions 2 and cook for about 5 minutes over medium-high heat, then blend with half of the white ...
From giallozafferano.com


OSSO BUCO WITH MILANESE RISOTTO RECIPE - FOOD NEWS
Step 1 Preheat the oven to 350°F. Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot. In a shallow bowl or plate combine the flour with salt and pepper and dredge the shanks in the seasoned flour.
From foodnewsnews.com


OSSO BUCO WITH SAFFRON RISOTTO - PLAIN.RECIPES
Ingredients. extra virgin olive oil; 6 pieces veal shin on the bone, about 1 1/2 inches thick, hind-leg is best; seasoned flour, for coating; 3 carrots, finely chopped
From plain.recipes


VEAL DISH BUCO RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Nestle the osso buco pieces into the pot, then top with the herb bundle. Cover and cook on high pressure for 40 minutes. Let the pressure release naturally. Transfer the osso buco to a plate and, using the sauté function, simmer the sauce, stirring it often, until it is thick and reduced, 10 to 15 minutes. Let the sauce settle for at least 10 ...
From stevehacks.com


RECIPE: VEAL OSSOBUCO WITH SAFFRON RISOTTO | ABC7 SAN FRANCISCO ...
2009-03-05 Recipe: Veal osso buco with saffron risotto (Milanese style) Serves 40. For the veal osso buco: 2.5 lb of flour Salt and pepper, to taste 40 pieces veal shank with bone, cut 3 inches thick 1/2 ...
From abc7news.com


OSSO BUCO RAVIOLI - A DELECTABLE RECIPE FROM COOK EAT WORLD
2019-10-11 For the Osso Bucco. Heat the oil in a large casserole pan over a medium heat until hot. Add the osso bucco (in one or two batches - depending how big your pan is) and brown well on all sides - about 2 minutes per side. Remove from the …
From cookeatworld.com


RECIPE: SAFFRON RISOTTO WITH VEAL STEW - FOOD FOR MZANSI
2021-05-13 500g risotto rice. 70g chopped parsley. 1g saffron. METHOD: In a large flat-base saucepan add butter, olive oil, onion, garlic and thyme and sauté slowly until ingredients are translucent. Deglaze pan (make a sauce) by adding white wine. Add risotto rice and sauté for 2 minutes. Add tomatoes and saffron, cover with 700ml chicken stock and ...
From foodformzansi.co.za


VEAL OSSO BUCO - VEAL – DISCOVER DELICIOUS
Heat up a Dutch oven to medium heat and add 2tbsp of olive oil then sear both side of the veal shanks for 2 minutes on each side. Remove from heat and set aside. Next, add the butter to the Dutch oven and once melted add in the onions, celery and carrot. Cook until the onions are translucent then add in the tomato paste.
From veal.org


RECIPES FOR VEAL OSSO BUCO OVER SAFFRON RISOTTO
Recipes: veal or chicken scaloppine with saffron cream sauce, veal osso buco over saffron risotto resepi nachos salsa | resepi brownies mix | resepi bisques | cooktime24.com | tiramishu kastard resepi | cooktime24.com | cara sos nachos | resepi pink lemonade | velveeta180 | …
From cooktime24.com


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