OSSO BUCO GREMOLATA
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.
OSSO BUCO WITH TOASTED PINE NUT GREMOLATA
I prefer this dish with lamb shanks, but you can make the more traditional version with veal shanks. I usually leave the shanks whole.
Provided by Elly in Canada
Categories Meat
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- Oil and season the shanks all over with salt and pepper.
- On a parchment lined sheet pan, roast the shanks for 12 to 15 minutes until nicely browned. Remove the shanks and set aside. Put a small stock pot over medium heat add oil, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes.
- Add wine and reduce by half. Add the tomato sauce, chicken stock and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway; if necessary add more stock.
- Cover the pan with tight-fitting lid or aluminum foil. Place in a 300 degree oven for 2 to 3 hours and cook until meat is nearly falling off the bone.
- Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.
- Gremolata: Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside until ready to serve.
Nutrition Facts : Calories 362.6, Fat 21.1, SaturatedFat 2.7, Cholesterol 3.6, Sodium 841.2, Carbohydrate 18.9, Fiber 3.3, Sugar 10.2, Protein 6.5
OSSO BUCO WITH TOASTED PINE NUT GREMOLATA
Steps:
- 1. Preheat oven to 375°F.
- 2. Season the shank all over with salt and pepper. In a heavy-bottomed, 6- to 8-quart casserole, heat the olive oil until smoking. Place the shank in the pan and brown all over for 12 to 15 minutes, turning with long-handled tongs to sear every surface. Remove the shank and set aside.
- 3. Reduce the heat to medium, add the carrot, onion, celery, and thyme, and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the tomato sauce, chicken stock, and wine and bring to a boil. Return the shanks to the pan, making sure they are submerged at least halfway; if not, add more stock. Cover the pan with a tight-fitting lid of aluminum foil. Braise in the oven for 2 hours, then remove the cover and cook another 30 minutes, until the meat is nearly falling off the bone.
- 4. Just before the meat is done make the gremolata. In a small bowl, combine the parsley leaves, pine nuts, lemon zest, and horseradish and mix well by hand. Sprinkle with a little salt and pepper and set aside.
- 5. Remove the casserole from the oven and let stand for 10 minutes before carving the shank and dividing among four warmed dinner plates, topped with the gremolata.
OSSO BUCO OVER RISOTTO WITH RAISIN GREMOLATA
Provided by Antonia Lofaso
Categories main-dish
Time 8h40m
Yield 6 servings
Number Of Ingredients 28
Steps:
- For the veal: Sprinkle the veal on both sides with the oregano, 1 tablespoon of chopped parsley, 2 tablespoons salt and 1 tablespoons pepper. Cover and refrigerate for at least 6 hours or overnight.
- Heat the vegetable oil in a 6-quart Instant Pot® on the saute setting over medium-high heat (see Cook's Note). Add the veal to the pot and cook until seared and golden brown on both sides, about 7 minutes total.
- Add the carrots, celery, leeks, fennel, garlic, thyme, bay leaf and parsley sprigs. Cook until softened, 5 to 6 minutes. Stir in the flour and cook 1 to 2 minutes more. Add the veal stock and wine. Secure the lid and cook on low pressure, 1 hour 30 minutes.
- Remove the pressure cooker from the heat and, using the quick-release valve, carefully open.
- Remove the veal and reserve. Strain the liquid through a fine-mesh sieve or cheesecloth into a large pot. Cook over medium-high heat, skimming the surface to remove impurities, until reduced enough to coat the back of a spoon, 25 to 30 minutes. Stir in the butter until melted.
- Stir the veal and remaining 1 tablespoon chopped parsley into the reduced sauce.
- For the gremolata: Soak the raisins in water until rehydrated and plump, 10 minutes. Chop the raisins, transfer to a small bowl and mix with the parsley, extra-virgin olive oil, lemon zest and salt. Set aside.
- For the risotto: Heat the olive oil in a large or 16-inch saute pan over medium-high heat. Add the onions and cook until soft and translucent, 5 minutes. Add the rice, reduce to low heat and toast until the rice begins to smell nutty but does not have any color, about 5 minutes. Add the wine and cook, stirring continuously, until the wine is absorbed, 3 to 4 minutes. Ladle the hot chicken stock into the rice in increments, stirring gently without stopping, until the rice is cooked through, about 20 minutes. Stir in the cheese, butter and parsley.
- To serve, spoon the risotto on platter, top with the veal garnish with grated Parmigiano Reggiano and the gremolata.
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
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.
OSSO BUCO WITH GREMOLATA
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.
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
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
More about "osso buco with toasted pine nut gremolata recipes"
OSSO BUCO, TOASTED PINE NUT GREMOLATA - TASTE WITH …
From tastewiththeeyes.com
Estimated Reading Time 3 mins
OSSO BUCO IN BIANCO, WITH RISOTTO MILANESE & GREMOLATA
From farmqueenfoods.ca
OSSO BUCO WITH TOASTED GARLIC GREMOLATA - COOKSTR.COM
From cookstr.com
OSSO BUCO WITH GREMOLATA | OSSO BUCO RECIPE | SBS FOOD
From sbs.com.au
OSSO BUCO WITH ORANGE GREMOLATA RECIPE | NEW IDEA …
From newideafood.com.au
OSSO BUCCO, GREMOLATA RECIPE | GOOD FOOD
From goodfood.com.au
OSSO BUCO RECIPE {WITH GREMOLATA} - JO-LYNNE SHANE
From jolynneshane.com
OSSO BUCO ALLA GREMOLATA | CUISINE TECHNIQUES - GREAT …
From greatchefs.com
OSSO BUCO WITH TOASTED PINE NUT GREMOLATA - COOKING INDEX
From cookingindex.com
OSSO BUCO WITH TOASTED PINE NUT GREMOLATA - MEDITERRANEAN …
From fooddiez.com
OSSO BUCO, TOASTED PINE NUT GREMOLATA - TASTE WITH THE EYES
From pinterest.com
OSSO BUCO WITH TOASTED PINE NUT GREMOLATA
From thejohnsoncookbook.com
OSSO BUCO WITH GREMOLATA - FOOD24
From food24.com
RECIPE FINDER | OSSO BUCO NOT AS INTIMIDATING AS YOU MAY THINK
From baltimoresun.com
PORK OSSO BUCO WITH GREEN PEAS AND FENNEL GREMOLATA - RICARDO
From ricardocuisine.com
OSSO BUCCO WITH GREMOLATA - PRIMALGOURMET
From cookprimalgourmet.com
OSSO BUCO WITH GREMOLATA - STEFFANIE AT HOME
From steffaniebusseyathome.com
OSSO BUCO WITH GREMOLATA RECIPE | GOOD FOOD
From goodfood.com.au
OSSO BUCO WITH TOASTED PINE NUT GREMOLATA BEST RECIPES
From findrecipes.info
‘OSSO BUCO WITH TOASTED PINE NUT GREMOLATA’ | AROUND ANNA'S TABLE
From aroundannastable.com
OSSO BUCO WITH GREMOLATA : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
OSSO BUCO WITH POLENTA AND GREMOLATA - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
OSSO BUCO WITH TOASTED PINE NUT GREMOLATA - BIGOVEN.COM
From bigoven.com
SLOW-BRAISED OSSO BUCO RECIPE - D'ORAZIO FOOD EVENTS - FOOD
From foodandwine.com
OSSO BUCO WITH TOASTED PINE NUT GREMOLATA RECIPE - TEXTCOOK
From textcook.com
OSSO BUCCO WITH GREMOLATA — FIRST YEAR OF FOOD
From firstyearoffood.com.au
OSSO BUCO WITH GREMOLATA RECIPE | MYRECIPES
From myrecipes.com
OSSO BUCO WITH TOASTED PINE NUT GREMOLATA RECIPE
From menuiva.com
MARIO BATALI'S OSSO BUCO WITH TOASTED PINE NUT GREMOLATA
From mastercook.com
OSSO BUCO WITH GREMOLATA - ITALIAN RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
OSSO BUCO WITH TOASTED PINE NUT GREMOLATA RECIPE
From pinterest.com
BULL CITY FOOD: OSSO BUCO WITH PINE NUT GREMOLATA
From bullcityfood.blogspot.com
OSSO BUCO GREMOLATA RECIPE | ITALIAN RECIPES | PBS FOOD
From pbs.org
OSSO BUCO WITH CITRUS GREMOLATA RECIPE - FOOD & WINE
From foodandwine.com
OSSO BUCO WITH GREMOLATA RECIPE - BETTER HOMES AND GARDENS
From bhg.com.au
OSSO BUCO WITH TOASTED PINE NUT GREMOLATA RECIPE
From pinterest.ca
OSSO BUCO WITH TOASTED PINE NUTS GREMOLATA - PLAIN.RECIPES
From plain.recipes
OSSO BUCO WITH TOASTED PINE NUT GREMOLATA | THE STAR
From thestar.com
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #european #italian #meat #4-hours-or-less
You'll also love