OSSO BUCO MILANESE
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 26
Steps:
- In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
- Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.
- For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.
- In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.
- In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt and pepper. Serve at once with Osso Buco Milanese.
- Yield: 4 servings
OSSO BUCCO WITH RISOTTO MILANESE RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°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 salt and pepper 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 and set aside. In a Dutch oven, with a lid, 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 tomato paste and cook for 1 minute. Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pan. Add the stock, and bay leaves, and bring to a boil on the stovetop. Return the meat to the Dutch oven, nesting them together; add the bay leaves. Cover the Dutch Oven and transfer to the oven. Cook for about 2 1/2 hours, or until the shanks are very tender. To finish the recipe, I remove the bay leaves (of course). Taste the sauce and add salt and pepper, to taste. To thicken the sauce, I use about 2 Tablespoons of cornstarch, whisked with about equal water. It is SLOWLY added in, a bit at a time, until it reaches the thickness that I like. Serve immediately, 1-2 shanks per person. Serve with either orzo, polenta or my personal favorite-Risotto. For a Risotto recipe, copy and paste this link: http://www.keyingredient.com/recipes/12139042/risotto-milanese/
OSSO BUCO
Veal shanks braised in tomatoes & wine until tender and falling off the bone. This is a hearty Italian recipe that seems to please everyone. It is good served with any starch. Rice, potatoes, polenta, pasta or crusty rolls. I have done this with plain steamed rice, but last night served it with Risotto Milanese which is Risotto w parmesan cheese and saffron. Very tasty. Osso Buco means "hollow bones" in Italian and is served all over Italy, but purportedly comes from Milan.
Provided by SusieQ222
Categories Stew
Time 2h30m
Yield 4 shanks, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Heat one ounce of the butter in a large Texas skillet or Dutch oven.
- Add peeled & finely chopped carrot, onion, celery and one of the crushed garlic cloves. Cook gently until onions are golden brown. Remove from heat & transfer to a large ovenproof casserole.
- Coat shanks in flour seasoned with salt & pepper. Heat remaining butter & oil in large frying pan. Add shanks and brown on all sides.
- Carefully pack shanks on top of vegetables in casserole; stand shanks upright to retain marrow in the bones.
- If pan is oily drain excess oil off. Add tomatoes and chop into pan with wooden spoon until the tomatoes are all popped. You could also start with chopped tomatoes or you can puree them. I just find the flavor better with the whole tomatoes and enjoy the tomato chunks with the rest of the veggies and the meat. Deglaze the pan by scraping the goodies up off the bottom of the pan into the tomato juices with a wooden spoon. Add wine, beef broth, basil, thyme, oregano, bay leaf & strip of lemon rind. Taste. Add salt & pepper to taste if necessary.
- Pour sauce over veal shanks & veg in casserole. Bake in moderate (350°F) oven for 2 hours, or until meat is falling away from bones. (Stir occasionally during cooking.)
- Serve over rice, pasta, potatoes or polenta.
- Quickly blend the chopped parsley, grated lemon rind & other crushed garlic clove and serve separately as a fresh, crisp garnish.
Nutrition Facts : Calories 307.8, Fat 19.2, SaturatedFat 8.4, Cholesterol 30.7, Sodium 358.5, Carbohydrate 27.2, Fiber 5.5, Sugar 10.7, Protein 4.6
OSSO BUCO MILANESE
Categories Tomato Braise Dinner Veal White Wine Fall Winter Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350 degrees F.
- 2. Season the veal shanks generously with salt and pepper. Dredge the shanks in flour and shake away any excess.
- 3. Heat the oil in an ovenproof casserole or Dutch oven over high heat until it shimmers. Sear the veal shanks in the oil, turning as necessary, until they have a good color on all sides, 10 to 12 minutes. Remove them to a platter and cover loosely with foil.
- 4. Add the onion, carrot, and 2 teaspoons minced garlic to the hot oil and sauté over medium heat, stirring frequently, until the onion is a deep golden brown, about 10 minutes. Add the tomato paste and sauté, stirring frequently, until the tomato paste turns a rust color, 2 to 3 minutes. Add the wine and stir well to dissolve the tomato paste.
- 5. Return the veal shanks to the casserole along with any juices they may have released and add enough broth to cover the shanks by about 1/2. Bring the broth to a simmer, cover the casserole, and place it in the oven. Braise the shanks, turning them as necessary to keep them evenly moistened, until they are very tender, about 1 1/2 hours. Transfer the shanks to a serving platter and keep warm while finishing the sauce.
- 6. Strain the sauce, return it to the casserole, and bring it to a boil over high heat, skimming the surface as necessary. Reduce the heat to low simmer until the sauce has a lightly thickened consistency, about 10 minutes. Season to taste with salt and pepper.
- 7. Combine the remaining garlic, the lemon zest, parsley, and anchovy fillets to form the gremolata. Serve the shanks on heated plates garnished with the gremolata.
OSSOBUCO ALLA MILANESE
NOTES : Ossobuco means "bone with a hole" or hollow bone. Serve over Risotto alla Milanese.
Provided by StevenHB
Categories Stew
Time 4h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Veal shanks should be sawed into 8 pieces about 2" long.
- Can sub chicken or beef for veal stock.
- Just make sure that it's either homemade or low sodium.
- Spread flour on a plate or on waxed paper.
- Tomatoes should be with their juice.
- Preheat oven to 350.
- Choose a heavy casserole with a tight fitting lid that is just large enough to contain the veal pieces.
- Use two casseroles if necessary.
- Put the onion, carrot, celery, and butter and cook over medium heat for 8-10 minutes, until the vegetables soften and wilt.
- Add the chopped garlic and lemon peel at the end.
- Remove from the heat.
- Heat the oil in a skillet over medium-high heat.
- Turn the trussed pieces of veal in the flour, shaking off any excess.
- When the oil is quite hot (test it with the corner of one of the pieces of veal: a moderate sizzle means the heat is just right), brown the veal on all sides.
- (Brown the veal as soon as it has been dipped in flour, otherwise the flour may dampen, and the meat won't brown properly).
- Stand the pieces of veal side by side on top of the vegetables in the casserole.
- Tip the skillet and draw off nearly all the fat with a spoon.
- Add the wine and boil briskly for about 3 minutes, scraping up and loosening any browning residue stuck to the pan.
- Pour over the pieces of veal in the casserole.
- In the same skillet, bring the broth to a simmer and pour into the casserole.
- Add the chopped tomatoes with their juice, the thyme, basil, bay leaves, parsley, pepper and salt.
- (Hold off on salt until after cooking if you are using canned beef broth. It is sometimes very salty).
- The broth should come up to the top of the veal pieces.
- If it does not, add more.
- Bring the contents of the casserole to a simmer on top of the stove.
- Cover tightly and place in the lower third of the preheated oven.
- Cook for about 2 hours, carefully turning and basting the veal pieces every 20 minutes.
- When done, they should be very tender when pricked with a fork, and their sauce should be dense and creamy.
- (if, while the veal is cooking, there is not enough liquid in the casserole, you may add up to 1/3 cup of warm water).
- If the reverse is true, and the sauce is too thin when the veal is done, remove the meat to warm platter, place the uncovered casserole on top of the stove, and over high heat briskly boil the sauce until it thickens.
- Pour the sauce over the veal and serve piping hot.
- NOTE When transferring the veal pieces to the serving platter, carefully remove the trussing strings without breaking up the shanks.
- GREMOLADA Marcella recommends against making it, but if you must try it yourself, the ingredients are as follows: one teaspoon of grated lemon peel, 1/4 teaspoon very finely chopped garlic and 1 tablespoon finely chopped parsley.
- Gremolada is sprinkled over the veal shanks just as they finish cooking.
Nutrition Facts : Calories 345.1, Fat 26.2, SaturatedFat 7.3, Cholesterol 20.3, Sodium 77.9, Carbohydrate 19.2, Fiber 1.9, Sugar 3.5, Protein 2.6
OSSO BUCO ALLA MILANESE
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 1h25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt the oil in a heavy casserole large enough to hold the veal in a single layer. Dust shank pieces with flour and lightly brown on all sides over medium heat. You may find the browning easier if you do not put all the shanks in the pan at once. Do not allow them to become dark or blackened. Remove the shanks from the casserole and lower heat.
- Preheat oven to 350 degrees.
- To the casserole, add onions, carrots and celery and saute, stirring until they begin to soften. Add garlic and saute a minute longer. Add wine and cook over medium-high heat, scraping the pan until all the brown bits clinging to it have dissolved. Stir in the tomatoes, stock and thyme.
- Return the shanks to the casserole, basting with the sauce. Season with salt and pepper, cover and bake in the preheated oven about one and one-half hours until the meat is tender when pierced with a fork. Baste the shanks several times during baking.
- Remove shanks to a serving dish and keep warm. Taste sauce and season with salt and pepper if necessary. If the sauce is too thin (it should be about the consistency of cream), place the pan on top of the stove and boil down the sauce for several minutes.
- Pour sauce over the shanks and top with a little of the gremolata. Pass the rest on the side.
Nutrition Facts : @context http, Calories 777, UnsaturatedFat 18 grams, Carbohydrate 14 grams, Fat 30 grams, Fiber 2 grams, Protein 99 grams, SaturatedFat 7 grams, Sodium 1648 milligrams, Sugar 4 grams
More about "osso buco with risotto milanese recipes"
OSSOBUCO ALLA MILANESE WITH SAFFRON RISOTTO FAMOUS …
From allourway.com
5/5 (35)Total Time 1 hr 55 minsCategory Main Dish, Risotto SideCalories 1126 per serving
- In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in the marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
- Combine all ingredients in a small bowl. Stew the gremolata over the ossobuco before serving. Serve ossobuco with Saffron Risotto.
OSSO BUCCO WITH RISOTTO MILANESE - DRIZZLE AND DIP
From drizzleanddip.com
Estimated Reading Time 5 mins
- To make the Osso Bucco, season the meat very well on both sides with salt and pepper. I prefer to do this and not season the flour. Then lightly dust the meat in the flour shaking off any excess.
- Heat a generous splash of olive oil in a non-stick pan and fry the meat on both sides until turning a light golden brown. Do this in batches and then keep aside with the juices.
- In a large cast-iron pot, heat the knob of butter and add the onions, carrots and celery. Sweat this off for about 5 minutes and until it has softened and just starts taking on colour then add the garlic. Deglaze the pot with the wine and allow this to cook off and reduce – about 4 minutes. Add the tinned tomatoes, stock and the bouquet garni and season well with salt and Pepper.
- Bring this to the boil on the stovetop and cook for about 10 minutes while you preheat the oven to 140C. Add the meat back into the pot and put this into the oven with the lid on and cook for a further 2 – 3 hours. I found 2 hours was adequate but I did reheat it for about 30 minutes the next day. so 2. 5 hours will be good. At this point, the meat was starting to fall off the bone but the marrow was still intact. You want to make sure that it doesn’t cook too much.
RISOTTO ALLA MILANESE WITH OSSOBUCO » DOMINI CASTELLARE
From castellare.it
OSSO BUCO IN BIANCO, WITH RISOTTO MILANESE
From farmqueenfoods.ca
SCOTT PICKETT'S OSSO BUCO RECIPE WITH RISOTTO MILANESE …
From melbournefoodandwine.com.au
OSSOBUCO ALLA MILANESE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
OSSO BUCO | RECIPETIN EATS
From recipetineats.com
RISOTTO MILANESE CON OSSOBUCHI - RISOTTO WITH VEAL SHANKS
From nonnabox.com
OSSOBUCO ALLA MILANESE | TRADITIONAL VEAL DISH FROM …
From tasteatlas.com
OSSO BUCCO WITH RISOTTO ALLA MILANESE - MINDFOOD
From mindfood.com
OSSO BUCO WITH RISOTTO MILANESE | FOOD NETWORK
From youtube.com
OSSOBUCO MILANESE RECIPE - VENISON OSSOBUCO | HANK …
From honest-food.net
OSSOBUCO WITH RISOTTO: BEST RESTAURANTS IN MILAN - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 5 mins
- Cascina Corba. A green mirage among the houses of Lorenteggio: a beautiful farmstead where the menu has been the same since the very first day and never disappoints.
- Masuelli. The best of Lombard-Piedmontese tradition the city has to offer: ossobuco with risotto is one of its strong suits, with beef from the Langhe area of Piedmont.
- Osteria alla Grande. A beloved trattoria in the Baggio district of Milan: with its down-home atmosphere, this spot is totally focused on home-style Milanese cuisine.
- Ratanà. Born and bred in Lombardy, Cesare Battisti has created a lighter version of the classic, just as he has done for other dishes at his establishment, located in an Art Nouveau building.
- L’Altra Isola. Milanese foodies know the place well. The chef, originally from China, has by now become an expert in Lombard cuisine. Traditional dishes prepared in a space as vintage as they come.
- Antica Osteria Rampina. A good friend of owner and chef Lino Gagliardi, famous chef Gualtiero Marchesi often came here to enjoy the ossobuco with risotto.
- Camp Di Cent Pertigh. One of the most charming spots in Brianza (Milan’s northern suburbs), it is also famous for its gazebo and its vintage decor. Here everything – from the appetizers to the desserts – screams Lombard tradition.
- Trattoria la Rava e la Fava. For generations, the ossobuco with risotto has been a fan favorite on the Brianza-style menu at this refurbished, rustic farmstead.
- Osteria Oss Bus. With a name like that, it’s hard to doubt what the signature dish is, also served with an exquisite polenta.
- Osteria della Buona Condotta. You can be sure that the classic dish here is prepared in the traditional way, because the chef and owner, Matteo Scibilia, is one of the founders of the Ossobuco Confraternity.
OSSO BUCO WITH RISOTTO MILANESE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 4
OSSO BUCO MILANESE STYLE (OSSO BUCO ALLA MILANESE) - BBC FOOD
From bbc.co.uk
BRAISED CHICKEN OSSO BUCO WITH RISOTTO MILANESE
From simply-delicious-food.com
OSSO BUCO – CLASSIC MILAN, ITALY (MILANESE) CUISINE
From italianbellavita.com
VEAL OSSO BUCO ALLA MILANESE: ITALIAN BRAISED VEAL SHANKS DINNER
From de.bakeitwithlove.com
OSSOBUCO ALLA MILANESE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
OSSO BUCCO, RISOTTO MILANESE - EVERYDAY GOURMET
From everydaygourmet.tv
OSSOBUCO ALLA MILANESE AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
OSSOBUCO WITH RISOTTO MILANESE RECIPE | OREEGANO
From oreegano.com
OSSOBUCO MILANESE (BRAISED VEAL SHANKS) - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
OSSO BUCO MILANESE STYLE WITH MILANESE RISOTTO - TASTE LIFE
From tastelife.tv
VEAL OSSO BUCO ALLA MILANESE: ITALIAN BRAISED VEAL SHANKS DINNER
From bakeitwithlove.com
TRADITIONAL OSSO BUCO RECIPE | OSSOBUCO ALLA MILANESE
From recipesfromitaly.com
VEAL OSSO BUCO ALLA MILANESE: ITALIAN BRAISED VEAL SHANKS DINNER
From pt.bakeitwithlove.com
OSSO BUCO ALLA MILANESE - CILANTRO PARSLEY
From cilantroparsley.com
OSSO BUCO IN A RICH SAUCE WITH RISOTTO MILANESE
From foodnationradio.com
OSSO BUCO WITH MILANESE RISOTTO RECIPE - FOOD NEWS
From foodnewsnews.com
OSSO BUCO, A MILANESE CLASSIC! - INDULGE WITH ILDI
From indulgewithildi.com
TRADITIONAL OSSO BUCO ALLA MILANESE RECIPE - MASTERCLASS
From masterclass.com
OSSO BUCO WITH MILANESE RISOTTO - FOOD NETWORK
From foodnetwork.co.uk
BEST OSSOBUCO ALLA MILANESE RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
VENISON OSSO BUCCO WITH MILANESE RISOTTO - FARMER-GOURMAND
From farmer-gourmand.com
OSSOBUCO ALLA MILANESE - THE PETITE COOK™
From thepetitecook.com
RISOTTO ALLA MILANESE — BUTTERYUM — A TASTY LITTLE FOOD BLOG
From butteryum.org
RISOTTO MILANESE - ITALIAN FOOD FOREVER
From italianfoodforever.com
VEAL OSSO BUCO ALLA MILANESE: ITALIAN BRAISED VEAL SHANKS DINNER
From it.bakeitwithlove.com
THE BEST SIDES AND DRINKS TO PAIR WITH AN OSSOBUCO MILANESE - LIFE …
From lifeinitaly.com
You'll also love