Best Fabios Osso Buco Meat Of Kings Recipes
BEEF OSSO BUCCO
Treat holiday guests to elegant comfort food at its best. Our osso bucco beef boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic, and parsley. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 6 servings.
Number Of Ingredients 23
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.
Nutrition Facts : Calories 398 calories, Fat 15g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 640mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 47g protein.
FABIO'S OSSO BUCO (MEAT OF KINGS)
Made this last Sunday after watching a video of Fabio making it a few weeks ago. I can't even begin to explain how absolutely delicious this was. I went online and found his recipe written out and will include a link to the video of Fabio making it. It sounds like a tough one to make, but if you watch the video first he show's...
Provided by Melissa Turner
Categories Other Main Dishes
Time 3h5m
Number Of Ingredients 19
Steps:
- 1. For the demi-glace: reduce the beef stock and add flour and butter to thicken. Reserve at a gentle boil. Preheat oven to 325°.
- 2. Heat olive oil in a large Dutch oven over high heat. Coat beef shanks in flour, making sure to shake off any excess flour. Sear the shanks in the hot oil until golden on both sides, remove to a plate, and set aside.
- 3. Add onion, celery, and carrots to the searing oil. Stir to coat, and cook three minutes. Add bay leaf, thyme, rosemary, and stir. Add strips of orange peel.
- 4. De-glaze with white wine to loosen any bits sticking to the pan. Sauté for another five minutes, or until vegetables are softened and liquid is mostly reduced. Add garlic and tomato paste; cook 3-5 more minutes. Pour the sauce into a large baking dish; make sure the bottom of the dish is completely covered.
- 5. Top sauce with the shanks, and pour the demi-glace, covering the shanks.
- 6. Cover the top of baking dish tightly: first with parchment paper, then with aluminum foil. Bake at 350° for at least 2 hours, or until the beef shanks are tender and falling off the bone. Carefully open the foil cover, releasing the steam away from you. Place shanks on plate and cover with sauce. Top with freshly grated orange zest and Italian parsley.
- 7. As promised here's the link of Fabio Viviani making this wonderful dish. Make sure to check out his other recipes. Every one I have made I have been super impressed with. http://screen.yahoo.com/osso-buco-the-meat-of-kings-30601200.html
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