osso buco
Osso Buco
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)
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Tags: European cuisine, meal ideas veal, crushed bouquet garni, osso buco, plum tomato, cup butter, osso
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Osso Buco
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)
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Tags: osso buco crock pot, lemon peel, olive oil 30ml, oil 30ml
Osso Buco Midi
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)
[print_link]
Tags: heat 45 minutes, 45 minutes, Buco MidiGlazed Veal Roast
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)
Veal Cookbook Guide
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