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.
PORK OSSO BUCO
This is very similar to my recipe for Veal Osso Buco, but is a very tender pork chop dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking.
Provided by Alan Leonetti
Categories Pork
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 23
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 1 hour, or until tender.
Nutrition Facts : Calories 796, Fat 53.8, SaturatedFat 17.6, Cholesterol 197.4, Sodium 2344.8, Carbohydrate 21.5, Fiber 4.2, Sugar 8.8, Protein 55.6
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.
SLOW COOKER OSSO BUCO
A beautiful, tender and mouth-watering meat casserole, so full of flavor. It forms a juicy and delightfully tasty gravy with carrots, celery and onion. Delicious served with boiled rice or couscous. My family couldn't get enough of this and were fighting to book the left-over bit for their lunch the next day. A real success.
Provided by janzjewelz
Categories World Cuisine Recipes European Italian
Time 8h50m
Yield 6
Number Of Ingredients 13
Steps:
- Season the flour with salt and pepper to taste. Toss the veal shank slices with the flour until evenly coated. Melt the butter and olive oil in a large skillet over medium heat. Cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side.
- Combine the onions, carrots, celery, and garlic in a large slow cooker. Set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. Season with oregano and the bay leaf.
- Cook on Low for 8 hours until the meat is falling off of the bone. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 521.8 calories, Carbohydrate 14.6 g, Cholesterol 256.1 mg, Fat 21 g, Fiber 2.8 g, Protein 64.7 g, SaturatedFat 7.3 g, Sodium 488.9 mg, Sugar 6.3 g
SLOW COOKER OSSO BUCO
This delightful tummy pleaser is from my GF via Finecooking.com. There are two tricks to this recipe: browning the veal shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you'd be hard-pressed to distinguish from the labor-intensive classic. Prep time includes prep and browning until it is all assembled in the slow cooker. Enjoy!
Provided by Chicagoland Chef du
Time 6h45m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 199.6, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 43.7, Carbohydrate 22.1, Fiber 2.8, Sugar 5.1, Protein 4.1
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
VEAL OSSO BUCO OVER SAFFRON RISOTTO
Cooking with Nunzio & Fox's Anthony Gargano on FOX 29's Good Day Philadelphia! Featuring this restaurant favorite, the Osso Buco Milanese Style. Enjoy! For More Recipes from Nunzio Check Out www.nunzios.net or visit his restaurant in Collingswood nj. Nunzio Ristorante Rustico www.nunzios.net 706 Haddon Ave. Collingswood, NJ 08108
Provided by loverfood22
Categories Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Instructions: Osso Buco.
- Pre-heat oven at 375 degrees.
- Flour the veal shanks and saute on both sides and set aside in a small deep baking pan. In the same saute pan cook the onions, garlic, celery and carrots. Add 1 glass of white wine and cook down for 2 minutes. Add the plum tomatoes, herbs and veal stock. Bring to a boil and pour over the veal shanks. The shanks must be submerged in the liquid. Add salt & pepper. Cover the pan with aluminum foil and bake in the oven for 60 minutes at 375 degrees.
- Instructions: Saffron Risotto.
- In a medium pot saute the onions in olive oil until golden. Add the rice and stir with a wooden spoon for 2 minutes. Add the bay leaf and white wine and allow the wine to evaporate. Add the saffron and the boiling veal stock covering 1 inch above the rice. Let the rice cook at moderate heat for about 18 minutes stirring continuously. You may add the rest of the veal stock as needed.
- At the end, add 1 ounce of extra virgin olive oil and parmigiano cheese. Stir with a wooden spoon until the rice is creamy. To serve, ladle 5 ounces of risotto in the middle of each plate. Hollow the middle of the rice (volcano) and place the Osso Buco inside and cover with the veal sauce. Sprinkle with parmigiano cheese and serve.
Nutrition Facts : Calories 403.9, Fat 11.2, SaturatedFat 3.4, Cholesterol 9.6, Sodium 261.9, Carbohydrate 52.4, Fiber 3.4, Sugar 5, Protein 9.8
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