Veal Osso Buco Yummy Recipes

VEAL OSSO BUCO

Steps:

• Preheat oven to 325°.
• Preheat a dutch cast iron oven over medium heat.
• Season the veal shank liberally with salt and pepper.
• Add the diced pancetta to the preheated pan, and cook, stirring occasionally.
• When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel.
• If necessary, drain off all but two tablespoons of the fat from the pan add olive oil.
• Dredge the veal shanks through some flour, shake off any excess and add the meat to the hot fat in the pan.
• Turn the heat under the dutch oven to medium high and cook the meat on each side until well browned (about 5 minutes per side).
• Remove the shanks to a plate.
• Add the mirepoix to the dutch oven.
• Cook the mirepoix (Carrots, Onion, & Celery), until the onions are translucent (about five minutes) and toss in the garlic, thyme, capers, olives and anchovies.
• Continue cooking until the vegetables just begin to brown (about 10 minutes).
• Add the pancetta & shanks back to the pan.
• Pour in the wine, and then add enough stock or broth to come about half way up the side of the shanks.
• Cover the pan and put it in the oven to cook until the meat is as tender.
• The more braising time, the more tender the meat.
• It should take at least 2 hours, at which point you'll have a fine dish.
• More time is better, but make sure to add more wine if needed.
• Optional: Remove meat and cover add the slurry to the liquid stir in completely and cook 5 more minutes stove top till thickened.
• Top with Gremolata.

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.

VEAL OSSO BUCO

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.

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.

VEAL OSSO BUCO (YUMMY)

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.

VEAL OSSO BUCO

Steps:

• Set oven rack to lower-middle and heat oven to 325 F.
• Pat dry each veal shank and tie around its center with kitchen twine, then season with salt and pepper.
• Heat 2 tablespoons of oil in a large ovenproof Dutch oven over medium-high heat, until the oil is shimmering. Place 3 shanks in the pan and cook until they are golden brown on one side, about 5 minutes. Carefully flip the shanks and cook on the second side until golden brown, about another 5 minutes. Transfer them to a bowl and set aside.
• Take the Dutch oven off the heat and add 1/2 cup of white wine, scraping the pan bottom to loosen any browned bits. Pour this liquid into the bowl with the browned shanks.
• Return the Dutch oven to heat, and 2 more tablespoons oil, and repeat this entire process with the next 3 shanks.
• With all shanks resting in a bowl off the heat, return the Dutch oven to heat, add 2 more tablespoons olive oil and bring up to medium-high heat again. Then add the carrots, onions and celery and cook until soft and lightly browned, about 10 minutes. Add the garlic and cook for another minute longer.
• Increase the heat to high and stir in the chicken broth, the rest of the white wine, any juice from the veal bowl, and the bay leaves. Then add the tomatoes and return the veal to the pot. Bring the this to a full simmer, then cover, crack the lid slightly, and move to the preheated oven.
• Cook the shanks until the meat is easily pierced with a fork, about 90 to 100 minutes.
• Combine the garlic, lemon zest, and parsley in a small bowl.
• Stir half of the gremolata into the pot, reserving the rest for a garnish.
• Add salt and pepper to taste.
• Remove shanks from the Dutch oven and carefully cut off the twine
• Place each shank on a bed of polenta or risotto (if using), or directly into a serving bowl or plate.
• Add some of the braising liquid, tomatoes, and vegetables and finish by sprinkling with the gremolata.

VEAL OSSO BUCO

Steps:

• In 5 quart dutch oven, melt 1 tbsp of the butter and olive oil over medium high heat.
• Add the veal and brown about 2-3 minutes on each side.
• Transfer veal to a plate.
• Reduce heat to medium, add the remaining butter, onion, carrot and celery to the pot and sauté, stirring frequently for 5 minutes or until the onion is soft.
• Once the vegetables are tender, add the wine.
• Bring the wine to a boil and cook, stirring occasionally to loosen any browned bits, for about 2 minutes
• Return the veal and its juices to the pot as well as the tomato, bay leaf, thyme, salt and pepper.
• Cover and simmer over low heat, stirring occasionally, for 2 hours or until the meat is tender, but not falling off the bones.
• Stir the basil in right before serving.
• To make the gremolata, combine the chopped parsley, remaining garlic and lemon zest . With a large knife, continue chopping the ingredients until very finely chopped and well combined with each other.
• To serve, put some of the cooked orzo into a shallow dish, top with a piece of veal and some of the vegetables and sauce. Sprinkle 1 tbsp of the gremolata over the top.

OSSO BUCO

Steps:

• Place flour along with salt and pepper in a zip lock bag. Add veal in batches and shake well until the meat is coated in the four mixture. Remove and repeat with remaining veal.
• Heat 1tbs of the oil in a heavy casserole dish over medium heat. Add the osso buco and cook for 2 minutes on each side. Do this in batches if needed. remove from pan and set aside.
• Add remaining oil to the pot along with the onion, carrot, celery and zucchini. Cook for a few minutes until the vegetables start to soften.
• Add garlic, parsley, oregano and bay leaves and cook for a further minute before adding the wine, stock and tomatoes. Bring to a simmer.
• Return the osso buco to the pan. Cover with a lid and cook on low heat for 1 hour and 30 minutes, stirring occasionally to avoid the meat sticking to the bottom. It's ready when the meat is falling off the bone.
• Serve with creamy polenta or crunchy white bread

OSSO BUCO ALLA MILANESE (BRAISED VEAL SHANKS,

Steps:

• * Veal shanks should be sawed into 8 pieces about 2 inches long. ~------------------------------------------------------ ~----------------- Combine onion, carrot, celery, butter and garlic in large heavy casserole or Dutch oven. Cook over medium heat 8 to 10 minutes. Add 2 strips lemon peel and remove from heat. Dredge veal pieces in flour, shaking off any excess. Heat oil in skillet over medium high heat. Brown veal on all sides. Arrange on top of vegetables in casserole. Tip skillet and draw off nearly all fat with spoon. Add wine and boil briskly about 3 minutes, scraping up any brown bits stuck to pan. Pour over veal. Add broth, tomatoes and juice, basil, thyme, bay leaves and parsley. Season to taste with salt and pepper. Broth should come up to top of veal pieces. If not, add more. Bring to gentle boil. Cover tightly and bake at 350F about 2 hours, carefully turning and basting veal every 20 minutes. Garnish top with more strips of lemon peel. (C) 1992 The Los Angeles Times