OSSO BUCO WITH RISOTTO MILANESE
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
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.
OSSO BUCO WITH SAFFRON RISOTTO FENNEL, RED ONION AND ORANGE SALAD
Steps:
- Pre-heat oven to 325 degrees. Using a small, thick-bottomed rondeau, heat the olive oil and butter over medium high. Season the veal shanks thoroughly with salt and pepper. Coat the veal shanks with flour, shake to remove any excess, and brown well. Remove veal shanks from rondeau.
- Make the sachet:
- Add the vegetables and the sachet to the pan. Stir to coat and place the veal shanks on top. Add the wine, tomato sauce and stock, adjust the seasoning, and bring the mixture to a boil. Cover and cook the veal shanks in the oven for 1 1/2 hours, or until the meat is very tender.
- Make the risotto:
- In a large sauce pot over medium heat, sweat the onion, shallots and garlic in the olive oil.
- When vegetables are soft, add the rice and saffron, and salt and pepper to taste. Stir and continue cooking to toast the rice. When the rice is slightly browned, add the wine, stirring constantly.
- In a separate sauce pot, bring the chicken stock to a boil. Add the hot stock to the rice in three batches, stirring constantly until the liquid is fully absorbed.
- Continue the osso buco: Remove the shanks from the rondeau and reduce the jus to your taste.
- Make the tomato fondu:
- Warm olive oil in a stainless sauce pot over medium heat. Add the onions and simmer for 5-10 minutes until the onions are soft. Season with salt and pepper. Add the chopped garlic and simmer for 1-2 minutes, carefully cooking but not browning the garlic (the oil should stew the vegetables). Add the tomatoes, and continue cooking another 10 minutes, or until the liquid is reduced and slightly thickened.
- Make the gremolata: Combine and reserve.
- Make the salad: Peel an orange down to the flesh. Using a knife, separate each segment from the surrounding membrane and remove. Place segments in a bowl. Squeeze orange halves over bowl to release any remaining juice.
- Using a sturdy Japanese mandolin, shave the fennel, white bulb down at an angle. Place fennel in a mixing bowl, and then shave the onion. Add onion to bowl, and toss. Add the juice of 1/2 lemon, the juice from the orange, salt and pepper to taste, and the olive oil. Toss again. Add the orange segments and chives, tossing once more, and serve.
- Fold the butter and cheese into the risotto, reserve over low heat.
- Pour jus over the shanks, top with gremolata, and serve with saffron risotto.
STRACOTTO AL CHIANTI: BEEF BRAISED IN CHIANTI
Steps:
- In a stew pot, heat up the extra-virgin olive oil. Once the oil is hot, add the beef, onions and garlic. Sear for about 2 minutes, stirring frequently. Add all of the wine. It should be enough to cover the beef. Season with salt and whole peppercorns.
- Bring the wine to a boil. Lower the heat and allow it to gently simmer for approximately 2 hours.
EMERIL'S OVEN-BRAISED OSSO BUCO WITH ORZO "RISOTTO"
Provided by Emeril Lagasse
Categories main-dish
Time 3h35m
Yield 8 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 350 degrees 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 the Essence and dredge the shanks in the seasoned flour. Shake the shanks to remove any excess flour, then transfer shanks to the pot and cook until well-browned on all sides, working in batches if necessary, 6 to 8 minutes. Remove the shanks to a roasting pan or deep lasagna pan large enough to hold the shanks in 1 layer and set aside. Add the onions, celery and carrots to the Dutch oven and cook until softened and lightly browned around the edges, 4 to 6 minutes. Add the garlic, bay leaves, thyme, rosemary, salt and pepper and cook for 1 minute. Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pan. Transfer to the roasting pan along with the stock and bring to a boil on the stovetop. Cover the roasting pan and transfer to the oven. Cook for about 2 1/2 hours, or until the shanks are very tender.
- Remove from the oven and add the parsley and orzo to the pan; stir to distribute evenly. Replace the cover and return the pan to the oven for 20 minutes. Remove the pot from the oven and stir gently. Cover and let sit for 10 minutes. Serve immediately, 1 shank per person on top of a bed of orzo. Garnish with some of the grated Parmesan.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
TRADITIONAL OSSO BUCO
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
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
More about "chianti braised osso buco with roasted fennel and fingerling potatoes and lemon parsley pesto recipes"
OSSO BUCO | RECIPETIN EATS
Web Aug 25, 2017 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 …
From recipetineats.com
From recipetineats.com
ROASTED FENNEL AND FINGERLING POTATOES | RICARDO
Web With the rack in the middle position, preheat the oven to 200 °C (400 °F). In a large pot of salted boiling water, cook the potatoes until cooked but still slightly firm, about 15 minutes. Drain and set aside. In a non-stick skillet, …
From ricardocuisine.com
From ricardocuisine.com
OSSO BUCCO (BRAISED BEEF SHANKS RECIPE) - THE KITCHEN …
Web Jun 19, 2019 Pour in the white wine. Deglaze the pan. Stir in the beef broth and the tomatoes. Return the beef to the pan. Make sure the shanks are submerged in the sauce. Place the lid on top and cook the shanks in …
From thekitchenmagpie.com
From thekitchenmagpie.com
BRAISED PORK OSSO BUCCO (PORK SHANK RECIPE) - SIMPLY …
Web Nov 12, 2021 Add the tomato paste and white wine to the pot and deglaze all the flavorful brown bits from the bottom and sides. Then, add the herbs and chicken broth. Return the pork shanks to the pot and put the lid on. …
From simplywhisked.com
From simplywhisked.com
OSSO BUCO (ITALIAN BRAISED VEAL SHANKS) RECIPE - SERIOUS …
Web Feb 6, 2017 Directions. Preheat oven to 325°F (165°C). Season veal shanks all over with salt and pepper. If you have butcher's twine, you can tie a length of it tightly around the …
From seriouseats.com
5/5 (6)Total Time 3 hrs 40 minsCategory MainsCalories 818 per serving
From seriouseats.com
5/5 (6)Total Time 3 hrs 40 minsCategory MainsCalories 818 per serving
RECIPE FOR OSSO BUCO (WITH RED WINE IN THE OVEN)
Web Jun 20, 2021 Braised osso bucco in the oven Preheat the oven to 325°F / 165°C / Gas Mark 3. Thaw the shanks for at least an hour before you plan to cook. Place them on …
From veenaazmanov.com
Ratings 27Calories 555 per servingCategory Dinner, Lunch, Maincourse
From veenaazmanov.com
Ratings 27Calories 555 per servingCategory Dinner, Lunch, Maincourse
ROASTED FINGERLING POTATOES {EASY & CRISPY} – WELLPLATED.COM
Web Toss the potatoes with oil, garlic, and spices in a mixing bowl. Place the potatoes cut-side-down on a baking sheet. Bake at 400 degrees F for 30 to 40 minutes. Flip twice during …
From wellplated.com
From wellplated.com
THE CHEFS COOK AT HOME | SARA'S SECRETS | FOOD NETWORK
Web Marinated Calamari Salad w/ Ligurian Oil-cured Olives, Celery Leaves, and Chiles; Chianti-Braised Osso Bucco w/ Roasted Fennel and Fingerling Potatoes and Lemon …
From foodnetwork.com
From foodnetwork.com
BRAISED OSSO BUCO - OVER THE FIRE COOKING
Web Nov 25, 2020 Allow your skillet to lower in temperature for 5 minutes off the heat, then add back to the fire. Add butter to the skillet to melt with 1 tsp of oil. First, add your carrots, …
From overthefirecooking.com
From overthefirecooking.com
THE BEST OSSO BUCO RECIPE - SIMPLY RECIPES
Web Mar 15, 2022 Place the flour in a shallow bowl or deep plate. Season the veal shank well with salt and pepper. Dredge the veal shanks with some flour, shake off any excess, …
From simplyrecipes.com
From simplyrecipes.com
STRACOTTO AL CHIANTI: BEEF BRAISED IN CHIANTI : RECIPES : COOKING ...
Web 1/2 cup extra-virgin olive oil. 2 pounds stewing beef, cut into 1-inch cubes. 2 red onions, roughly chopped. 3 garlic cloves, crushed. 3 cups Chianti wine
From cookingchanneltv.com
From cookingchanneltv.com
BRAISED BEEF CHIANTI, THYME FOR COOKING MAIN COURSE.
Web Heat oil in the braising pot. Add beef and brown well, about 15 minutes total. Strain the vegetables, reserving marinade. Add vegetables to the beef. Open and drain the …
From thymeforcooking.com
From thymeforcooking.com
SLOW-BRAISED OSSO BUCO RECIPE - D'ORAZIO FOOD EVENTS
Web Dec 27, 2018 Preheat the oven to 300°. Add the carrots, celery and onions to the skillet. Cover and cook over moderate heat, stirring occasionally, until softened, about 12 minutes.
From foodandwine.com
From foodandwine.com
BRAISED CHICKEN WITH POTATOES – CANTONESE STYLE - TASTE OF ASIAN …
Web Feb 10, 2020 Preparation. Cut the chicken meat into bite-size (or bone-in chicken chunks) Marinate the chicken with light soy sauce and salt. The time required varies, from thirty …
From tasteasianfood.com
From tasteasianfood.com
CHIANTI BRAISED OSSO BUCO WITH ROASTED FENNEL AND FINGERLING …
Web Aug 30, 2013 12 fingerling potatoes, cut into 1/2-inch thick rounds; 1 bulb fennel, cut into 1/2-inch strips, fronds removed and reserved; 1 teaspoon ground fennel seed, lightly …
From recipenet.org
From recipenet.org
You'll also love