Best Osso Bucco And Vegetables Recipes

OSSO BUCO

Steps:

• Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
• For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
• In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
• In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
• Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
• Remove and discard bouquet garni from the pot.
• Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

OSSO BUCCO AND VEGETABLES

Steps:

• Make sure you cut off every bit of fat that you can get to. There is plenty of flavor in the Oxtail and you don't need any of the fat ruining your sauce and making it oily. Cut every bit of fat off on both Meats.
• Season Generously with Adolph's Meat Tenderizer (this is like salt but better) and Pepper. I didn't add more salt after this but you can if you want. I think the Tenderizer is enough salt. *Note: When you add the sauce to the meat it will make the sauce saltier. So try not to add any.
• Put Flour in a Bag and add 1/2 the meat and shake it around and remove it and put in a hot skillet with the olive oil and Sear the Meat. Do the same thing with the other 1/2 of remaining meat. Put in a Pressure Cooker, Slow Cooker or Stock Pot. I used a pressure cooker.
• Add the Rosemary Bunch, Fresh Basil Leaf & The Bay Leaf.
• In the skillet with the drippings add 1 tablespoon butter, the chopped onion & garlic. Simmer and add a little of your broth to keep the onions moist and simmering. Let simmer 2-3 minutes.
• Add the remaining 2 cups of beef broth and then the rinsed stewed chopped tomatoes. Heat until hot.
• Add the Red Wine. Let it cook for a few minutes to incorporate together.
• Pour all of the ingredients into the Pressure Cooker, Slow Cooker, Or Stock Pot. (** See Note at bottom for cooking methods)with the Spices and Seared Meat. Gently stir and loosen the meat from sitting on the bottom.
• Close the lid and turn on high, after the Pressure Cooker starts to Rock turn it down just low enough to keep it rocking then set the timer for 25 minutes.
• While the meat is cooking. Peel your Potatoes, Carrots, & Parsnips and cut into large chunks. And wait for the meat to finish cooking.
• When the meat is done and you can open the pressure cooker *Note: Very Important: (do not stir any sediments from the bottom of the pan) cut the button mushrooms in half and add to the Osso Bucco. Cover to keep warm.
• In another pan boil your vegetables until desired tenderness.
• Scoop out the Osso Bucco *Note: careful not to scrape the bottom of the Pressure cooker* and put in a large bowl.
• Serve with the Vegetables and a Loaf of French Baguette Bread.
• This recipe is excellent with the Button Mushrooms, Parsnips and Warm Baguette Bread. It really makes for a wonderful combination.
• Pressure Cooker 25 min. Contents will settle at bottom and stick to the pot. *Do not stir when done* Slow Cooker: Low 8-10 hours or until meat falls apart. Stove Top: Simmer 3 hrs, Stir often, no scraping bottom of pan. Cook until meat falls apart.

TRADITIONAL OSSO BUCO

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.