osso buco
Osso Buco on Saffron Risotto
4 servings
Two for the Valentines’ dinner and two because, if you’re making two, you might as well make four.
We serve them on saffron risotto, ricotta gnocchi or simple homemade fettuccine.
Ingredients
4 veal shanks (cut 2″ thick) 1/2 cup
finely chopped trimmed celery
2 bay leaves
2 teaspoons tomato paste
4 whole cloves
1 cup chopped canned pear or plum tomatoes
1 sprig fresh rosemary
2 cups white wine
1 orange
about 8 cups hot chicken stock
1 lemon
fresh ground black pepper
1 tablespoon coarse sea salt
1 cup or so of flour (for dredging)
1/2 cup vegetable oil
1/4 cup extra-virgin olive oil
2 cups finely chopped onion
1/2 cup peeled and shredded carrot
Directions
With shank lying flat, tie twine around meat horizontally to hold the meat to bone. Tie tight and trim the ends.
Cut a piece of cheese cloth to wrap up bay leaves, cloves and rosemary, tie package with twine
Shave broad pieces of orange and lemon peel, being careful not to get the pith, squeeze and strain juice from orange
Salt the shanks lightly just before browning and dredge on all sides in a heavy bottomed shallow pot heat vegetable oil over medium-high heat.
Shake excess flour and place meat in pot, cut side down, let them sizzle for 4 to 5 minutes, until the shanks are nice and brown, do the same to the other side.
Brown fat on round edges as well, then remove to plate
Pour any excess oil out of the pot, leave crispy bits on bottom
Pour in olive oil over medium-high heat and add onions, stir around for a couple minutes while scraping bits off the bottom of the pot
Stir in carrots and celery and cheese cloth package, stir until vegetables sizzle and soften
Clear a spot on the bottom of the pot and add tomato paste, cook the paste for a minute or two and stir in to the vegetables
Add the tomatoes, stir and bring to boil
Turn heat to high and pour in the wine, boil for a few minutes to evaporate the alcohol
Pour in orange juice and about 6 cups of hot stock
Add citrus peel and a bit of salt and bring to a boil
Put the shanks back in the pot cut side down, add enough hot stock to cover them
Cover the pot and lower the heat so the sauce is simmering, but not boiling ~cook for an hour or so, covered, keep an eye that the sauce covers the meat (add stock if needed)
Turn the shanks so they cook evenly
Cook uncovered for another hour or more at a bubbling simmer, adjust the eat to maintain constant concentration of the sauce
Gently turn the shanks so they cook evenly and don’t dry out
Cook about 3 hours in all ~shanks are done when thickest part is tender when pierced and the sauce is thick and reduced below the top of the shanks
Gently remove shanks and cut off twine
Strain sauce through a sieve, making sure to get all the good juices ~taste the sauce and adjust the seasoning
Serve the osso buco on pasta or risotto and spoon sauce over top
Recipe Source: Dina Marsillo & Sian Burns
Nostra Cucina, the Back Door Corp.
3-31 Manitou Dr.,
Kitchener, N2C 1K9
519 748 0504
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Veal Shanks with green olive pesto
A version of Osso Bucco without a gremolata.
Instead, a savoury, fragrant green olive pesto is scattered over the meat before serving.
It adds enormous balance to the dish. One of my new go-to dishes when entertaining.
Serve over polenta or risotto.
4 servings
Ingredients
4 veal shanks, each 1 1/2 inches (4 cm)
salt and freshly ground pepper
2 tablespoons olive oil 30 ml
1 cup chopped onions 250 ml
1 cup chopped carrots 250 ml
1/2 cup chopped celery clove garlic, chopped 125 ml
1 cup dry white wine 250 ml
1 1/2 cups chopped canned tomatoes and their juice 375 ml
2 cups chicken or veal stock 500 ml
1 bay leaf
2 parsley stalks
1/4 teaspoon chili flakes 1ml
- Green Olive Pesto
1/4 cup chopped green olives 125 ml
2 tablespoons capers (30 ml)
1/4 cup chopped red onion 60 ml
1/4 cup chopped parsley 60 ml
1 teaspoon chopped garlic 5 ml
3 tablespoons olive oil 45 ml
salt and freshly ground pepper
Directions
Preheat oven to 325°F (160°C).
Season veal shanks with salt and pepper.
Heat oil in a heavy, ovenproof pot or Dutch oven over high heat.
Add shanks and brown well on each side, about 2 minutes per side.
Remove from skillet, reduce heat to medium- low. Add onions, carrots, celery and saute until softened, about 5 minutes.
Add garlic and cook another minute.
Pour in wine and bring to a boil, scraping up any brown bits from the base of the pot.
Stir in tomatoes, stock, bay leaf, parsley and chili flakes and bring to boil.
Return shanks to pot in a single layer.
Liquid should come three-quarters of the way up the shanks.
Add more stock if needed. Cover and bake for 1 1/2 to 2 hours or until shanks are fork-tender.
For pesto, combine green olives, capers, red onion, parsley and garlic in a food processor and process until chunky.
Stir in olive oil. Season well with salt and pepper.
Remove shanks from liquid with a slotted spoon and set aside.
If sauce is too thin, bring to boil and reduce until slightly thickened, about 15 minutes over medium-high heat.
Place shanks in a serving dish, pour over sauce and scatter with pesto.
Recipe Source: Food & Drink Autumn 2011
Osso Buco (Braised Veal Shanks)
If you’ve ever made your own spaghetti sauce, you can make this time honoured Italian classic.
It really is that easy—slow braising the veal shanks makes the meat tender and adds so much flavour to the sauce.
Serve with risotto or pasta.
Ingredients
6-8 veal shanks, sliced 2 inches thick (5 cm)
3 tablespoons vegetable oil (45 ml)
2 tablespoons unsalted butter (30 ml)
1/2 cup all-purpose flour (120 ml)
1 large onion, finely chopped
2 large carrots, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, finely chopped
1/2 teaspoon lemon zest, finely grated (2.5 ml)
1-1/2 cups dry white wine (360 ml)
2-1/2 cups chicken stock (600 ml)
1-1/2 cups canned tomatoes, roughly chopped (360 ml)
1 bay leaf
2 tsp chopped fresh thyme (10 ml)
salt and pepper to taste
fresh parsley to garnish
Directions
Preheat the oven to 350°F (175°C).
Using butcher’s twine, tie the meat around the bone so it will hold its shape while cooking.
Heat a large, heavy-bottomed Dutch oven over medium-high heat.
Add the oil and, when warmed, add the butter. Dredge the veal shanks in the flour, shaking off any excess, and sauté until lightly browned on each side.
Remove from the pan and keep warm while you make the sauce.
Add the onion, carrot and celery to the pan and sauté until the onion is translucent. Add the garlic and lemon zest and sauté for 30 seconds more.
Pour in the wine and scrape up any of the brown bits from the bottom of the pan.
Bring the wine to a boil and reduce slightly.
Place the veal back in the pan and add the chicken stock, tomatoes, bay leaf and thyme. The liquid should just come to the top of the veal; if not add a little more stock, Season
with salt and pepper. Bring the mixture to a boil, then cover and place in the oven. Cook for approximately 1-1/2 hours, turning the veal occasionally. Remove the lid and cook for half an hour longer, or until the meat is almost falling, from the bone and a thick sauce has formed. (If the sauce thickens too quickly, add a little water.)
Remove from the oven and serve, garnished with parsley, alongside risotto or pasta. Serves 6 to 8
PER SERVING
Calories 414
Fat 20g
Saturated 3g
Carbohydrates 7g
Protein 41g
Recipe Source ontarioveal.on.ca
Tags: fresh parsley, teaspoon lemon, half an hourOsso Bucco – lighter version
Braised with tomatoes it is classically served with saffron risotto, but to make it less heavy 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.
Osso bucco is sliced veal shin, with the bone still in, the veal answer to a lamb shank, and the perfect make-ahead dinner party dish.
Ingredients
2 tablespoons plain flour
4 thick slices of osso bucco
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
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
Tags: veal, lamb, vealrecipes.com, spinach tagliatelle veal recipe, veal bone chopSummertime Osso buco
- 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 buco
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 Buco with the gremolata sprinkled over.
Recipe Source : Daily Telegraph
Tags: teaspoon fennel, recipe source, ossobuco tomato potatoes, thick slice, saffron threadsOsso Buco
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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Tags: teaspoon tomato puree, veal shank, tomato puree
Osso Buco
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)
[print_link]
Tags: cup butter, garnish serve, plum tomatoes, serving dish
Osso Buco Banff Park Lodge
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)
[print_link]
Tags: shank, Arrange Osso Buco, bay leaf
Osso Buco
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)
[print_link]
Tags: Postcard Recipe, Cooking time, veal ossobuco, grated parmesan
Osso Buco
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)
[print_link]
Tags: crushed bouquet garni, Hospitality Recreation, Italian cuisine, veal shank
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