Veal Recipes

Archive for the ‘osso buco’ Category

• Braised with tomatoes it is classically served with saffron risotto, but in high summer you might want something lighter.
• Add the saffron to the sauce instead, and eat it with new potatoes or bread, with a big green salad to follow.
• Gremolata, a lemon and parsley sprinkle, gives the dish a zesty edge.

Ingredients
4 thick slices of osso bucco
2 tablespoons plain flour
a fat pinch of saffron threads
a glassful of prosecco (or light, dry white wine)
2 tablespoons butter
1 red onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
1/2 teaspoon fennel seed
2 tablespoons tomato purée
1lb 2oz tomatoes /500g

For the gremolata:
half a lemon
small bunch of parsley
a small clove of garlic

Directions
Season the flour with salt and pepper and dip the veal pieces in it.
Put the saffron in the prosecco or wine to soak.

Heat 1 tablespoon butter in a large frying or sauté pan, one with a lid that will fit the veal in a single layer.
Brown the veal pieces on both sides.

Lift the meat out in to a bowl and splash a glassful of water into the pan, stirring and scraping to lift all the gunk from the bottom.
Pour over the veal.

Heat the rest of the butter in the pan and add the onion, carrot, celery and fennel seed.
Cook until the vegetables are soft.

Add the prosecco or wine and saffron.
Cook for a few seconds then stir in the tomato purée.
Nestle in the veal, cover and cook gently for and hour and a half to two hours, until the veal is really tender. (At this point the dish can be cooled and refrigerated for up to two days.)

Meanwhile, put the tomatoes in a bowl and pour over boiling water. Leave for ten seconds, then drain and cool under the tap.
Peel off the skins, then halve the tomatoes and scoop the seeds and cores into a sieve suspended over a bowl.
Cut the tomato flesh into quarters.

Pour the tomato juices in the bowl into the veal pan and add the tomato pieces.
Simmer until the sauce is thick and unctuous.
Taste and adjust the seasoning.

Take the zest off the lemon with a zester or vegetable peeler and chop finely.
Chop the parsley and garlic and mix together with the zest. Serve the osso bucco with the gremolata sprinkled over.

Recipe Source : Daily Telegraph

Serves 2-3

Ingredients
4 cross cut Veal Shanks
2 tablespoons olive oil 30ml
to taste: salt and pepper
2 tablespoons flour 30ml
1 minced onion
½ clove of garlic
1 cup white wine 250ml
1 teaspoon tomato puree 5ml
2 cups water 500ml
2 drops Kitchen Bouquet
grated lemon rind from 1/2 lemon
1 teaspoon chopped parsley 5ml

Directions
Dredge Veal Shank in flour and brown in hot olive oil.
Remove veal from oil, season with salt and pepper and transfer to baking dish.
Sauté onions and garlic in olive oil used for browning shanks.
Add flour to make roux.
Add wine, tomato puree and water gradually stirring as it thickens.
Add to shanks. Cover with foil and bake at 350ºF (176ºC) for an hour.
Then add parsley and lemon rind, simmer for 5 minutes.

Recipe Source (Provimi Veal Pamphlet)

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Preparation time: 15 minutes
Cooking time: up to 2 hours
Degree of Difficulty: Simple
Serves 2-3

Ingredients
1 Veal Shank cut into 2″ (5cm) rounds
¼ cup butter 60ml
1 onion, sliced
1 carrot, sliced
1 cup white wine 250ml
1 lb Italian type plum tomatoes 500g
peeled, chopped, seeded
1-1½ cups stock 250-375ml
1 clove of garlic, crushed
Bouquet garni
to taste: salt and pepper

For Garnish: (Gremolata)
1 clove of garlic, finely chopped
¼ cup chopped parsley 60ml
1 grated rind of one lemon

Directions
In a flameproof casserole heat the butter and when foaming, brown the veal on both sides, 2-3 rounds at a time.
Remove them , add onion and carrot, cover the pan and cook over steady heat, without stirring, for 2-3 minutes.
Stand bones upright in the pan, so the marrow cannot fall out during cooking.
Add the wine and simmer until reduced by half.
Add the tomatoes and cook 10 minutes longer.
Add 1 cup stock, garlic, bouquet garni and seasoning, cover and bake in a moderate oven (350ºF)(176ºC) or simmer very gently on top of the stove for 1¼-1½ hours or until the veal is so tender it almost falls from the bones.
Add more stock during cooking if the pan seems dry.
Transfer the veal rounds to a serving dish and keep warm.
Strain the sauce, pressing well.
Boil sauce until is well reduced and glossy.
To make the garnish: mix the garlic with the parsley and lemon rind.
Taste the sauce for seasonings, spoon it over the veal, sprinkle with the garnish

Serve with: Risotto Milanese.

Recipe Source (Selected Fancy Veal Recipes)

Serves 10

Ingredients
10 pieces Osso Buco
to taste: salt and pepper
4 oz flour 100g
olive oil
7 oz chopped onion 200g
2 finely diced carrots
2 cups dry white wine 500ml
28 oz crushed tomatoes 800g
2 oz sun dried tomatoes julienne 50g
2 cups veal jus 500ml
pinch of thyme, saffron
bay leaf
fine julienne of one orange peel, blanched
fine julienne of one lemon peel, blanched
1 juice of one lemon
2 cloves of crushed garlic
chopped fresh parsley and basil

Directions
Lightly flour, salt and pepper the Osso Buco.
Heat olive oil in a wide heavy pot and brown the Osso Buco on both sides.
Add onions, carrots, and sauté until soft and clear.
Add wine, crushed and sun dried tomatoes, veal jus, herbs and spices.
Simmer in low oven until tender, 1¼-1½ hours.
Remove Osso Buco and keep warm.
To the pan, add garlic and reduce sauce by ½ .
Add orange and lemon peels and juice.
Return Osso Buco to the pan and adjust the seasonings.

To Serve: Arrange Osso Buco on platter and spoon sauce over.
Dust with parsley and basil.

Recipe Source (Banff Park Lodge)

Preparation time: 20 minutes
Cooking time: 1¾-2 hours
Serves 6
Degree of difficulty: fairly simple

Ingredients
6-8 slices of Veal Shank (1½ to 2 inches thick) (5cm)
2 tablespoons flour 30ml
4 tablespoons butter & oil 60ml
1 onion, chopped
1 carrot, diced
1 celery stalk, diced
1 crushed clove of garlic
1 grated rind of lemon
2 ripe tomatoes
peeled, seeded
or and chopped
2 tablespoons tomato paste 30ml
¼ cup dry white wine, 60ml
or stock
to taste: Marjoram, rosemary,
to taste: salt and pepper

Garnish:
2 tablespoons finely chopped, 30ml
fresh parsley
1 teaspoon grated lemon rind 5ml
2 tablespoons Butter 30ml
1 crushed clove of garlic

Directions
Dredge the Veal Shank Slices in flour and shake off excess flour.
Prepare vegetables.
Heat butter and oil in a large pot and brown meat on both sides.
Add vegetables (except tomatoes) and brown lightly.
Season with herbs, lemon rind, salt and pepper.
Pour in white wine to deglaze the pot and let reduce for a few minutes on medium heat.

Add tomatoes or tomato paste and stock (about ¼ cup) and stir.
Cover and let simmer for 1¾-2 hours.
If sauce is too thick, add a bit of stock or water for thinning.
A few minutes before cooking completed, add the garnish ingredients and let simmer for an additional few minutes.
Add seasoning, if necessary and serve.

Serve with: pasta (grated parmesan or gruyere cheese)

Recipe Source (Veal Appeal Recipe Booklet and Postcard Recipe)

Serves 4

Ingredients
2 lbs Veal Shank 1Kg (cut in 2″ (5cm) rounds)
¼ cup butter 60ml
1 onion, sliced
1 carrot, sliced
1 cup white wine 250ml
1 lb Italian-type plum tomatoes 500g
peeled, seeded and chopped
1-1½ cups stock 375ml
1 clove of garlic, crushed
bouquet garni
to taste: salt and pepper

For Garnish: (Gremolata)
1 clove of garlic, finely chopped
¼ cup chopped parsley 60ml
grated rind of 1 lemon

Directions
In a flameproof casserole heat the butter and when foaming brown the veal on both sides, 2-3 rounds at a time.
Remove them, add onion and carrot.
Cover the pan and cook over a steady heat, without stirring for 2-3 minutes.
Stand bones upright in the pan so the marrow cannot fall out during cooking.
Add the wine and simmer until reduced by half.
Add the tomatoes and cook 10 minutes longer.
Add 1 cup stock, garlic, bouquet garni and seasoning.
Cover and bake in a moderate over (350ºF)(176ºC) or simmer very gently on top of the stove for 1¼-1½ hours or until the veal is so tender it almost falls from the bones.
Add more stock during cooking, if the pan seems dry.
Transfer the veal rounds to a serving dish and keep warm.
Strain the sauce, pressing well.
Boil the sauce until is well reduced and glossy.
To make the garnish, mix the garlic with the parsley and lemon rind.
Taste the sauce for seasoning, spoon it over the veal.
Sprinkle with the garnish and serve with risotto milanese.

Recipe Source (Delft Blue Fancy Veal Recipes)

Ingredients
4 lbs Veal Shank 1.8kg cut in 2″ (5cm) rounds
¼ cup butter 60ml
1 onion, sliced
1 carrot, sliced
1 cup white wine or dry vermouth 250ml
1 lb Italian -type plum tomatoes 500g peeled, seeded and chopped
1½ cups chicken stock 375ml
1 clove of garlic, crushed
bouquet garni… salt & pepper

Directions
In large skillet or shallow flameproof casserole heat the butter and when foaming, brown the veal on both sides.
Remove veal, add onion and carrot, cover the pan and cook over steady heat without stirring for 2-3 minutes.
Replace the veal rounds with the bones upright in the pan, so the marrow cannot fall out during cooking.
Add the wine and simmer until reduced by half.
Add the tomatoes and cook 10 minutes longer.
Add 1 cup stock, garlic, bouquet garni and seasoning.
Cover and bake in a moderate oven (350ºF)(176ºC), or simmer very gently on top of the stove for 1¼-1½ hours or until veal is so tender it almost falls from the bones.
Add more stock during cooking if the pan seems dry.
Transfer the veal rounds to a serving dish and keep warm.
Strain the sauce, pressing well.

WATCHPOINT:
All the tomato pulp should go through the strainer with as little as possible of the carrots and onion.
Boil the sauce for seasoning, spoon over the veal.
NOTE: The garnish called Gremolata is an essential part of serving Osso Buco.
The dish is invariably served with rice or plain buttered pasta.

Gremolta
Garnish:
1 clove of garlic finely chopped
¼ cup chopped parsley 60ml
grated rind of 1 lemon
Mix garlic, parsley and lemon. Sprinkle over veal.

Recipe Source (Veal Meal Ideas)

Preparation time: 10 minutes
Cooking time: 2 hours
Serves 4

Ingredients
2½ lbs Veal Shank cross cuts 1-1.25Kg (2″ (5cm) thick)
2 tablespoons olive oil 30ml
1 teaspoon salt 5ml
1 can (16oz) tomatoes, broken up (1 can 480g)
1 can (6 oz) tomato paste (1can 180g)
2 teaspoons dried Italian seasoning 10ml
¼ teaspoon ground red pepper 1ml
¼ cup finely chopped parsley 60ml
1 large garlic clove, finely minced
1 teaspoon grated lemon peel 5ml

Directions
Brown Veal Shanks in oil in Dutch oven over medium heat.
Remove shanks and sprinkle with salt; reserve.
Pour off drippings.
Add tomatoes, tomato paste, Italian seasoning and red pepper.
Reduce heat and simmer 10 minutes.
Add shanks to tomato sauce and continue cooking, covered 1½ hours or until meat is tender.
Combine parsley, garlic and lemon peel to make gremolata.
Sprinkle gremolata over veal shanks and sauce.
Gremolata
1 tablespoon chopped fresh parsley 15ml
2 teaspoons shredded lemon peel 10ml
½ teaspoon finely chopped garlic 2.5ml

Recipe Source (Strauss – Veal Recipes Pamphlet)

Serves 24

Ingredients
8 lbs Osso Buco 4Kg (1½” (3.8cm) thick)
as needed: flour
as needed: butter
1 quart dry white wine 1000ml
3 cups beef stock or broth 750ml
1½ teaspoons dried thyme 7ml
2 cups sliced mushrooms 500ml
to taste: salt and pepper
½ cup chopped parsley 125ml
¼ cup lemon juice 60ml
1/3 cup finely chopped garlic 80ml

Directions
Roll Osso Buco in flour to coat.
In large sauté pan brown in butter, turning carefully so that marrow does not fall out.
Add the wine, stock and thyme.
Simmer, covered, over low heat 45 minutes; add mushrooms.
Continue to cook uncovered until veal is tender, about 15 minutes.
Season with salt and pepper.
Combine parsley, lemon and garlic.
For each serving: 1 piece of Osso Buco covered with ¼ cup of sauce.
Sprinkle with 1 tablespoon of parsley mixture.

Recipe Source (Veal- It’s Worth Going Out For.- Silver Envelope)

Serves 4 

Ingredients

2-4 lb whole Veal Shank 1-2Kg
1 carrot, peeled, halved, and thinly sliced
1 celery stalk, peeled and thinly sliced
1 medium onion, finely chopped
1¼ cups chicken stock 310ml
several sprigs fresh thyme OR
1 teaspoon dried thyme 5ml
to taste: salt and pepper
2 lbs Swiss chard, cleaned and trimmed 1000g
1 tablespoon lemon juice 15ml
3 medium tomatoes
2 tablespoons unsalted butter 30ml
4-5 scallions, trimmed and thinly sliced
2 tablespoons red wine vinegar 30ml

Directions

Preheat oven to 325ºF. (162ºC)
Place the veal in a large casserole or Dutch oven with a lid. 
Surround with the carrots, celery, and onion. 
Add 1 cup of the chicken stock and the thyme, and season with salt and pepper, to taste. 
Cover and place in the oven. 
Cook until tender, about 2 hours, checking frequently; add additional stock as needed to prevent scorching.
Meanwhile, bring a pot of salted water to a boil. 
Separate the green leafy part of the Swiss Chard from the stem. 
Cut the greens into thin slices and reserve in a bowl filled with water and lemon juice. Cut the stems into 1 inch pieces. 
Plunge the stems into the boiling water, bring back to a boil, drain, and set aside. 
Cut the tomatoes in half and gently squeeze out the seeds. 
Cut into ¼ inch dice and set aside.
In a medium saucepan, melt the butter. 
Add the chard stems, tomatoes, and scallions. 
Stir over moderately high heat until warmed through, about 3 minutes. 
Add the remaining ¼ cup of chicken stock and increase the heat to high. 
Drain the chard greens and add to the pan. 
Increase the heat to high and stir until the greens have just wilted, about 30 seconds. Remove from the heat and add vinegar. 
Season with salt and pepper to taste and set aside until the veal is ready to serve.
Remove the veal from the casserole or Dutch oven and keep warm. 
Strain the cooking liquid through a fine sieve, pressing down hard on the vegetables to extract as much flavour as possible. 
Wipe out the casserole and return the veal to it. 
Pour the strained cooking liquid over the veal and return the casserole to the oven, uncovered. 
Increase the oven temperature to 450ºF. (232ºC)
Cook until the veal is “glazed,” about 10 minutes. 
Remove the veal to a large serving platter. 
Reheat the reserved vegetable mixture over moderately high heat. 
Transfer to the serving platter, attractively surrounding the veal. 
Serve from the platter, cutting thick slices for each person, accompanied by the vegetable garnish
 
Recipe source (Rich and Famous Cookbook)