Ossobucowithcouscous Recipes

Steps:

• In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
• Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
• Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.

Steps:

• Season the osso buco generously with salt.
• Coat a wide, flat pan generously with olive oil. Bring the pan to a high heat and add the osso buco to the pan and brown them very well on all sides.
• In a food processor puree the onion, celery, fennel, and garlic to a coarse paste. When the osso buco is well browned on all sides, remove from the pan and reserve. Ditch the excess oil from the pan and add a little new oil and bring to a high heat. Add the veggies to the pan with a pinch of crushed red pepper, season with salt, and brown them very well. Do not skimp on this step - it will take awhile, and that's ok. Add the tomato paste and cook until it starts to brown, 3 to 4 minutes. Add the wine and reduce by half.
• Preheat the oven to 375 degrees F.
• Return the osso buco to the pan. Add water so the liquid becomes even with top of the meat. Taste the liquid and season with salt if needed. Add in the bay leaves and thyme bundle. Bring the liquid to a boil, cover, and put the whole pan in the oven.
• Cook the osso buco for 1 hour. Pull the pan out of the oven and check the liquid level and the seasoning. Add more liquid, if needed, return the pan to the oven, and cook for another hour.
• Remove the lid and cook for 30 minutes. Remove the pan from the oven, remove the osso buco, and hold on a serving platter. Skim the fat off the surface of the sauce, if needed. Taste the sauce and adjust seasoning.
• Remove the string from the osso buco. Serve the osso buco with sauce spooned over. Garnish with Gremolata. Serve with a demitasse spoon to scoop out the marrow.
• Combine all ingredients in a small bowl.

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.

Steps:

• Preheat oven to 350 degrees.
• Heat vegetable oil in a large Dutch oven over medium-low heat until very hot. Place flour in a shallow dish. Season veal shanks with salt and pepper; dredge in flour, shaking off excess. Working in batches if necessary, add shanks to Dutch oven (they should sizzle immediately). Cook, turning, until browned on all sides, 10 to 15 minutes. Remove veal shanks from Dutch oven and set aside.
• Add onion, carrots, celery, and leek to Dutch oven; cook, stirring, until softened and lightly browned, 8 to 10 minutes. Add bay leaf, thyme, oregano, tomatoes, wine, and stock. Return veal shanks to Dutch oven and bring to a simmer. Cover and transfer to oven; cook, checking occasionally to make sure the liquid is still simmering, until meat is very tender, about 2 1/2 hours.
• Remove from oven and transfer shanks to a platter; cover with parchment paper-lined aluminum foil to keep warm. Place Dutch oven over medium heat; simmer until sauce is thickened, about 15 minutes. Season with salt and pepper. Return shanks to Dutch oven to heat through and coat with sauce. Sprinkle with chopped parsley and lemon zest; serve.

Steps:

• In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining salt., Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves., Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., In a small bowl, combine the gremolata ingredients. Serve beef with gremolata and sauce. If desired serve over polenta.

Steps:

• Preheat oven to 200 degrees C / 180 degrees C fan forced.
• Spray carrot, celery and onion with oil. Heat a large frying pan over moderate heat. Add garlic and vegies. Cook for 4 -5 minutes. Transfer to a 2 litre (8 cup) casserole dish.
• Reheat frying pan. Toss veal in flour. Cook veal in batches for 2 -3 minutes or until browned. Transfer to casserole dish.
• Whisk tomato paste, tomato, stock and bay leaves in a large jug. Pour over veal and vegies in dish.
• Bake uncovered for 1 1/2 hours or until tender. Season with salt and pepper.
• Spoon couscous into shallow bowls. Top with Osso Buco, zest and oregano.
• Serve at once.

Steps:

• 1. Heat the oven to 350°F (176°F/Gas 4). Put the flour on a plate, add generous amounts of salt and pepper, and coat the veal slices, with flour, patting to remove the excess. Heat the oil and butter in a sauté pan or frying pan big enough for all the veal slices to touch the bottom. Add half the slices and brown them over quite high heat, 2 to 3 minutes. Turn them, brown the other side and remove them to a plate. Brown the remaining slices and remove them also.
• 2. Lower the heat to medium, add the onion and carrot and sauté until golden, 5 to 7 minutes. Pour in the wine and boil until reduced by half, stirring to dissolve the pan juices. Stir in the tomatoes, garlic, orange zest, veal stock, salt, and pepper. Immerse the veal slices in this sauce - the liquid should come at least halfway up the sides. Cover the pan and bring it to a boil.
• 3. Braise the shanks in the oven until the meat is very tender and falling from the bone, 1 1/2 to 2 hours. Stir from time to time, gently turning the slices, and if the pan seems dry, add more stock. At the end of cooking, taste and adjust seasoning of the sauce. Osso buco can be cooked ahead and stored up to 3 days in the refrigerator, or frozen. Keep it in the pan ready to be reheated on top of the stove.
• 4. For the gremolata, chop the garlic; pull parsley leaves from the stems, and chop the leaves together with the garlic. Stir in the grated lemon zest and pile the gremolata in a bowl. It can be served separately from the osso buco, for guests to help themselves, or sprinkled on the dish just before it goes to the table.

Steps:

• Heat the oil in a heavy fireproof casserole. Gently fry the onions and garlic until soft, without browning.
• Add the remaining ingredients, cover and simmer for one-and-a-half hours. If more liquid is needed, add more stock.

Steps:

• Generously season both sides of the veal shanks with salt and pepper. Lightly coat in the flour and shake off the excess.
• Heat a large heavy-bottomed pan over high heat. Add the olive oil and butter and swirl them around the pan. Add the shanks and cook for 3 minutes per side, until golden brown. Add the wine to the pan and stir it occasionally to deglaze the browned bits on the bottom of the pan. Reduce the heat to medium-low, partially cover, and simmer for 30 minutes. Turn the meat and cook until tender, about 30-45 minutes more.
• Meanwhile, in a small bowl, combine the parsley, orange and lemon peel, and garlic. Serve the shanks topped with a sprinkling of the citrus-parsley mixture.

Steps:

• Put the flour in a wide, shallow dish. Season the veal shanks all over with salt and pepper and dredge in the flour; shake off the excess flour. *Note: you can tie a piece of twine around the shanks to hold them together during the cooking process. Remove at serving.
• Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker.
• Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for 6 to 8 hours-the meat will be very tender and almost falling off the bone.
• Transfer the shanks to a platter and cover with foil to keep warm. Pour the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper.
• Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Serve the veal shanks topped with the sauce and the gremolata.