Chicken Osso Buco W Orange Lemon Gremolata Recipes

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OSSO BUCO WITH ORANGE-HERB GREMOLATA

Cross-cut veal shanks are the cut for osso buco, a braised dish. The sauce for my rendition is tomato-based, bolstered (subtly) by anchovies as well as white wine and broth. But it's the addition of orange zest and oil-cured black olives that makes this a standout. Like most slow-cooked dishes, you can make this a few days ahead and it will only be better for the wait. The tradition is to serve the veal (you can use pork, if you prefer) with a last-minute dusting of gremolata, a mix, in this case, of basil, orange zest and garlic. Osso buco is good over rice, noodles or other grains; I like it over mashed potatoes or a smooth squash purée.

Provided by Dorie Greenspan

Categories     dinner, meat, main course

Time 2h

Yield 6 servings

Number Of Ingredients 20



Osso Buco With Orange-Herb Gremolata image

Steps:

  • Center a rack in the oven, and heat it to 350 degrees. Cut the tomatoes into pieces, and reserve the juice; set aside.
  • Heat the canola oil in a Dutch oven (or other large pot) over medium heat, and working in batches, brown the meat on all sides, about 10 minutes. Season with salt and pepper and transfer to a bowl as the pieces are browned. Discard the oil.
  • Add the olive oil, garlic, carrots, onion and herbs to the pot. Season with salt, and cook over low heat, stirring, until the vegetables are soft but not colored, 10 to 15 minutes. Stir in the anchovies, and cook a minute or two, until they dissolve. Increase the heat, add the wine and boil until almost evaporated. Stir in the broth, tomatoes with their liquid, olives, zest and pepper flakes. Return the meat, submerging as much of it as possible. Seal the pot with foil, and cover with the lid. Slide the pot into the oven.
  • Braise for 1 1/2 hours - if the meat is falling off the bone, it's done; if it's not, give it another 30 minutes or so.
  • Mix all the ingredients together.
  • Serve the meat with the sauce (or refrigerate for up to 3 days; reheat gently). Pass the gremolata at the table.

Nutrition Facts : @context http, Calories 795, UnsaturatedFat 20 grams, Carbohydrate 17 grams, Fat 32 grams, Fiber 6 grams, Protein 100 grams, SaturatedFat 7 grams, Sodium 1853 milligrams, Sugar 7 grams, TransFat 0 grams

1 28-ounce can whole, peeled tomatoes, preferably imported
3 tablespoons canola oil
6 cross-cut veal shanks or 12 pork ones, patted dry
Salt and freshly ground pepper
2 tablespoons olive oil
4 cloves garlic, finely chopped
2 carrots, thinly sliced
1 large onion, finely chopped
3 sprigs thyme, leaves only
1 bay leaf
6 anchovy fillets
1 cup dry white wine
1 cup chicken broth
3/4 cup oil-cured black olives, pitted
4 wide strips orange (or lemon) zest
Pinch red-pepper flakes
Rind of 1 orange (or lemon), finely chopped
1/4 cup basil leaves, finely chopped
1 clove garlic, finely chopped
Coarse salt and freshly ground black pepper

OSSO BUCO GREMOLATA

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 17



Osso Buco Gremolata image

Steps:

  • Preheat the oven to 300 degrees. In a large shallow dish, whisk together flour, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Dredge the shanks in the mixture.
  • In a large heavy-bottomed pot or Dutch oven, melt 3 tablespoons butter with 3 tablespoons olive oil over medium-high heat. Brown the shanks on all sides. Remove from the pot and set aside.
  • Wipe out pot, and lower heat to medium-low. Add remaining tablespoon butter and oil. Add the carrots, onion, and celery to pan. Saute until mostly tender, 8 to 10 minutes. Add the tomatoes, stock, and wine; simmer for 8 minutes, scraping the bottom of the pan.
  • Return the meat to the pot; add garlic, bay leaf, parsley, and basil. Cover and bake for 3 hours, or until meat is tender.
  • Remove the veal and set on a warm platter. Cover with foil to keep warm. Strain the cooking liquid through a fine mesh sieve and return liquid to pot. Reduce to 2 cups. Remove herbs from the vegetables and discard. Puree vegetables in a blender and return to pot (alternatively vegetables can be returned to the pot and pureed with an immersion blender).
  • To make the gremolata, mix together lemon and orange zest. To serve, place 1 shank on a warm plate and spoon some sauce over the meat. Garnish with gremolata.

1/3 cup all-purpose flour
Coarse salt and freshly ground pepper
4 pieces veal shank, 3 inches thick (choose large-diameter pieces with broad marrow bones), tied with twine (about 7 pounds)
4 tablespoons unsalted butter
4 tablespoons olive oil
1 cup finely diced carrots
1 cup minced onion
1 cup finely diced celery
1 cup canned whole peeled tomatoes (about 5), chopped
4 cups chicken stock
1 cup dry white wine
5 to 6 garlic cloves
1 dry bay leaf
8 sprigs fresh flat-leaf parsley, tied with twine
8 fresh basil leaves
1 tablespoon minced lemon zest
1 tablespoon minced orange zest

OSSO BUCO WITH GREMOLATA

Veal shanks braised in wine-tomato sauce are a traditional one-pot Milanese comfort dish. A flurry of parsley-lemon gremolata cuts through the meat's richness for a balanced and beautiful main, fit for a holiday feast.

Provided by Sohui Kim

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 21



Osso Buco with Gremolata image

Steps:

  • Osso buco: Preheat oven to 325 degrees F. Tie veal shanks at the equator with kitchen twine. Preheat a heavy-bottomed pot over medium heat. Season veal shanks with salt and pepper on all sides, then evenly dust with flour. Add 1 tablespoon oil to the pot and swirl to evenly heat, 30 seconds. When oil is shimmering, add the veal shanks and sear on both sides until brown, 2-3 minutes per side. Then sear the sides. Meanwhile, prepare the vegetables.
  • While the veal shanks are browning, prepare the mirepoix: Trim carrots and celery, then cut into a uniform large dice. Peel and halve the onion, then dice into the same size as the carrots and celery. Meanwhile, continue turning the veal shanks so they brown on all sides (turn heat down to low if the pot gets too smoky). The brown bits forming on the bottom of the pan, called "fond," will be used to flavor the sauce later. Smash garlic; remove skin, trim the tip, and slice. Turn off heat, remove browned shanks from pot, and set aside, leaving fond and drippings in the pot.
  • Turn heat to medium-low. Add butter and all of the vegetables to the pot. Season with salt and stir, scraping up the fond. Sauté until soft, 3-4 minutes. Turn heat to medium and add wine to the vegetable mixture. Stir and scrape to finish deglazing the pot, then reduce by half, 2-3 minutes. Meanwhile, make a bouquet garni by tying the parsley stems and thyme together with twine. (Making a bouquet will make it easier to remove and discard the herbs when the dish is finished.) Add to the pot. Peel three long strips of lemon peel, from top to bottom, and add to the pot, followed by the bay leaves. Stir, then add the beef broth and crushed tomatoes.
  • Bring sauce to a simmer, and continue simmering until reduced slightly, 6-8 minutes. Nestle the osso buco pieces into the vegetable sauce mixture; it should come halfway up the sides of the veal shanks. Spoon sauce over the tops of the shanks. Cover and place in the oven to braise for a total of 2 hours, checking after 1 hour and basting with sauce. Meanwhile, make the gremolata.
  • Gremolata: Pick the leaves off the parsley and finely chop. Set aside. Peel strips of lemon peel from top to bottom, trying to avoid the white pith as much as possible. Julienne the peel into long slivers, then finely dice. (Alternatively, you can use a Microplane zester.) Add zest to the parsley mixture. Smash and peel the garlic cloves; finely chop 1½ cloves and add to the bowl. Season to taste with salt, stir, and set aside.
  • Assembly: After 2 hours of braising, remove osso buco from the oven. Shanks should be fork tender, with sauce clinging to the meat. Taste and adjust seasoning. Transfer shanks to a serving platter and remove the strings. Discard bouquet garni, bay leaves, and lemon peels. Ladle sauce over the shanks, followed by a sprinkling of gremolata. Serve with remaining gremolata on the side.

5 pounds veal shanks, about 4 shanks, 1.5?2 inches thick
kosher salt
Freshly ground black pepper
1/2 cup all-purpose flour
1 tablespoon extra-virgin olive oil
2 medium carrots
1 rib celery
1 medium yellow onion
2 cloves garlic
1 tablespoon unsalted butter
1 cup dry white wine
3 sprigs parsley, stems only
3 sprigs thyme
3 long lemon peels
2 bay leaves
1 cup beef broth
14 ounces canned Italian crushed tomatoes
1/2 bunch flat leaf parsley
2 cloves garlic
Peel from 1 large lemon
kosher salt

OSSO BUCO WITH GREMOLATA

Reserve leftover scraps of veal for Pasta e Fagioli with Roasted Garlic Soup.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 23



Osso Buco with Gremolata image

Steps:

  • For the osso buco: Preheat the oven to 375 degrees F. Heat the EVOO in a large Dutch oven over medium-high to high heat. Sprinkle the shanks with salt and pepper and brown all over, turning occasionally, 12 to 15 minutes. Transfer to a large plate.
  • Stir the garlic, celery, carrots, onions and fennel seeds into the pot, 3 to 4 minutes. Add the rosemary, thyme, tomato paste and bay leaves, sprinkle with salt and pepper and stir 1 minute. Sprinkle the flour over the vegetables and stir 1 minute, then pour in the wine and deglaze the pot, scraping and stirring 1 minute longer. Add the chicken stock and saffron, followed by the tomatoes. Add the orange peel, juice and chile. Scrape down the pot and add the meat back into the pot. Cover and transfer to the oven. Cook, turning the meat once about halfway through, 2 hours.
  • For the gremolata: When the meat is about ready to come out of the oven, combine the orange zest on aboard with the lemon zest. Finely chop the parsley and combine with zest and the chopped or processed nuts.
  • For serving: Transfer the shanks to a platter and cut off the kitchen string. Split the crusty bread and warm through in the oven. Fish the bay leaves out of the sauce and place the Dutch oven back on the stove over medium-high heat. Whisk the sauce to combine and thicken, 4 to 5 minutes.
  • Serve the shanks in shallow bowls topped with the chunky sauce and gremolata. Serve the crusty bread on the side for mopping.

3 tablespoons EVOO
4 to 6 veal shanks, tied with kitchen string
Salt and freshly ground black pepper
4 to 5 cloves garlic, sliced
2 to 3 small ribs celery and leafy tops, chopped
1 large carrot, chopped
1 onion, chopped
1 teaspoon fennel seeds
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons tomato paste
2 large fresh bay leaves
2 tablespoons all-purpose flour
1 cup dry white wine
2 cups chicken stock
1 healthy pinch saffron threads
One 15-ounce can diced tomatoes in juice
Zest and juice of 1 orange, with 1 strip unzested, peel reserved
1 fresh red Fresno chile, halved and seeded or 1 teaspoon red pepper flakes
Crusty bread, for serving
Zest of 1 lemon
1/4 cup finely chopped flat-leaf parsley leaves
1/4 cup toasted pistachio nuts, processed into crumbs

OSSO BUCO WITH GREMOLATA

This is my favorite Osso Buco. It seems like a lot of work, but it's well worth the effort. The classic garnish for osso buco is gremolata which is a mix of grated lemon zest, parsley and garlic. This recipe is in The Italian Collection cookbook from The Best of Food & Wine.

Provided by Mary Close

Categories     Veal

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 21



Osso Buco With Gremolata image

Steps:

  • In a large flame proof casserole, melt the butter in the oil over moderate heat.
  • Dredge the veal in the flour and shake off any excess. Working in batches, saute veal on all sides until golden brown. Do not crowd the pan. Remove to a bowl.
  • Add the onions, carrots, celery and garlic. Cover and cook until vegetables are tender, about 15 minutes.
  • Place the veal on top of the vegetables, making sure the bones are upright. Sprinkle the marjoram, basil and thyme on top. Add the tomatoes, tomato paste, white wine, chicken stock, strips of lemon zest, bay leaf and parsley sprigs. If necessary, add enough water to cover the shanks.
  • Bring to a boil, reduce heat to low and simmer, covered, until the meat is tender, about 2 hours.
  • Transfer the veal shanks to a heated platter, remove the strings and cover with foil to keep warm. Increase the heat to high and boil, stirring frequently until the sauce is reduced by half, about 20 minutes. Pour the sauce over the meat.
  • Just before serving , combine the parsley, garlic and lemon zest to make the gremolata. Sprinkle over the top of the Osso Buco.

Nutrition Facts : Calories 535.4, Fat 17, SaturatedFat 5.5, Cholesterol 221.2, Sodium 343.2, Carbohydrate 24.3, Fiber 2.9, Sugar 6.1, Protein 58.5

2 tablespoons unsalted butter
2 tablespoons olive oil
5 lbs veal shanks (cut in 2 inch pieces and tied with string around their circumference)
1 cup all-purpose flour
2 medium onions, coarsely chopped
1 large carrot, coarsely chopped
1 medium celery rib, coarsely chopped
3 garlic cloves, crushed
1/2 teaspoon marjoram
1/2 teaspoon basil
1/2 teaspoon thyme
1 (28 ounce) can peeled Italian tomatoes, drained and coarsely chopped
2 1/2 tablespoons tomato paste
2 cups dry white wine or 2 cups dry vermouth
1 cup chicken stock or 1 cup canned broth
3 slices lemon zest, about 2 inches long
1 large bay leaf
4 sprigs parsley
1/2 cup minced parsley
3 medium garlic cloves, minced
1 tablespoon grated lemon zest

OSSO BUCO WITH GREMOLATA

Simple ingredients with complexity and depth add up to an Italian classic. Oh, and did I mention this is mind-blowing? When purchasing the veal shanks, check that they are pink and smell sweet. The most important step in making Osso Buco is browning the meat. This develops a really rich brown color on the meat and adds a ton of flavor to the base of the sauce. Serve with Soft Polenta (page 244) or Garlic-Chive Mashed Potatoes (page 237). The gremolata is also good on a grilled fish.

Yield serves 6 to 8, makes 1/4 cup gremolata

Number Of Ingredients 20



Osso Buco with Gremolata image

Steps:

  • Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Get in the habit of always tasting your flour; once it coats the veal it is harder to adjust the seasoning. Dredge the veal shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting). Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the veal shanks, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned veal shanks to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.
  • Preheat the oven to 375°F. Using the same pot, sauté the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the veal shanks back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the veal tender and nearly falling off the bone.
  • For the gremolata, mash the pine nuts, anchovy, and garlic together in a mini chopper or with a mortar and pestle. Fold that into the orange zest and parsley. Scatter the gremolata over the Osso Buco before serving.

1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces of veal shank for osso buco
Extra-virgin olive oil
3 tablespoons unsalted butter
1 onion, diced
1 celery stalk, diced
2 carrots, diced
1 lemon, zest peeled off in fat strips with a vegetable peeler
4 garlic cloves, minced
2 bay leaves
1/4 cup chopped fresh flat-leaf parsley
1 bottle dry red wine, such as Cabernet Sauvignon
1 (14 1/2-ounce) can low-sodium beef broth
1 (28-ounce) can whole tomatoes, hand-crushed
1/4 cup pine nuts, toasted
1 anchovy fillet
2 garlic cloves
Zest of 1 orange, finely grated
2 tablespoons chopped fresh flat-leaf parsley

CHICKEN THIGH OSSO BUCCO

An inexpensive alternative to the more pricey veal. The longer it cooks the richer the sauce gets. I've never cooked it in the crock pot but I suppose you could. My husband is not a fan of dark meat chicken but in this recipe you would think you were eating veal.

Provided by thistleridge

Categories     Chicken

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13



Chicken Thigh Osso Bucco image

Steps:

  • Salt and pepper thighs and saute in 1T. olive oil.
  • Chop onion, carrot, celery and garlic into a fine mince.
  • Remove chicken thighs when brown on both sides.
  • Add veggies to pan and cook till soft.
  • Deglaze pan with red wine and reduce by half.
  • Add tomato sauce, diced tomatoes, oregano and rosemary.
  • Cook till bubbly then add thighs back to the pan.
  • Simmer 40-60 minutes.
  • Meanwhile combine chopped parsley, lemon zest and chopped garlic.
  • Before serving add the last 3 ingredients.

Nutrition Facts : Calories 337.6, Fat 19.5, SaturatedFat 5.4, Cholesterol 105.3, Sodium 514, Carbohydrate 11.5, Fiber 3, Sugar 6.9, Protein 23.9

8 chicken thighs
1 medium onion
1 medium carrot
1 celery
2 garlic cloves
3/4 cup red wine
1 (16 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 teaspoon oregano
1 teaspoon rosemary
3 tablespoons parsley
1 tablespoon lemon zest
1 garlic clove

OSSO BUCO WITH GREMOLATA

Categories     Bread     Sauce     Chicken     Side     Simmer

Number Of Ingredients 16



Osso Buco with Gremolata image

Steps:

  • Heat the oil in your small pot. Rub salt over the veal shank, and put it into the sizzling oil. Brown lightly on one side, then turn and brown the other. Turn the veal on its side to make room for the onion, carrot, tomato, and leek pieces. Sauté them for a minute or two, then flip the shank over so it is bone side down, and pour in the wine. Stir to get up any browned bits, and reduce the wine by half. Pour in the broth; add several grindings of pepper, lay the rosemary and parsley stems on top, and cover. Let cook for 1 3/4 hours at a gentle simmer.
  • Meanwhile, put together the gremolata-the tasty, garlicky topping-by simply mixing the minced garlic, lemon peel, and parsley together.
  • When the meat is very tender, remove it to a warm plate, discarding the parsley stems, and sprinkle the top with as much of the gremolata as you like. Eat with some crusty bread to sop up the sauce. And don't forget the marrow. Use a little coffee spoon to scrape it out and extract the last precious morsel.

2 teaspoons olive oil
Salt
One 2-inch veal shank, cut across the bone
1 small-to-medium onion, chopped
1/2 carrot, peeled and chopped
1 medium tomato, chopped
1 small leek, or 1/2 large leek, cut into 1/2-inch pieces
1/4 cup white wine
1/2 cup chicken broth
Freshly ground pepper
Small sprig of fresh rosemary, or a pinch of dried
5 or 6 fresh parsley stems
Gremolata
1 small garlic clove, peeled and minced
About 2 strips lemon peel (without pith), minced (about 1 teaspoon)
1 tablespoon chopped fresh parsley

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