Best Osso Buco Don Tony Recipes

OSSO BUCO GIAN TONY'S

Steps:

• Heat the olive oil in a large Dutch oven. Season flour with salt and pepper. Dredge veal shanks in flour. When oil is smoking, add shanks to Dutch oven and brown, turning frequently, about 7 to 8 minutes. Reduce heat to medium, add carrots, onion, celery, canned tomatoes and 4 cups stock. Cover and let simmer about 45 minutes. Add the wine, the diced tomatoes and some of the remaining stock. Place in preheated 375 degree oven for about 45 more minutes, or until tender. Check for seasoning.

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 BUCO

Steps:

• Preheat oven to 375 degrees F.
• Place a large, heavy bottomed skillet on the stove and heat pan over moderate to high flame. Salt and pepper the shanks and coat lightly and evenly in flour. Working in 2 batches, brown shanks in 1 1/2 tablespoons each butter and olive oil. Transfer shanks to a large roasting pan. Add remaining butter and oil to the pan and saute the root vegetables and crushed garlic 5 minutes, seasoning them with rosemary, allspice, salt and pepper. Add wine to the pan and reduce 2 to 3 minutes, lifting pan drippings up off the bottom of your pot. Add tomatoes, chicken stock and white beans to the pan and remove from heat. Stir to combine sauce. Pour sauce and vegetables evenly over shanks. Cover roasting pan tightly and roast for 1 1/2 to 2 hours, until meat is very tender and pulling easily from bone. Baste meat in juices and sauce every 1/2 hour. In the last 1/2 hour, add lemon rinds to sauce.
• Combine lemon zest, garlic, anchovies and parsley in a large pile. Mill the mixture with your knife into a finely chopped condiment.
• To serve, place shank in a rimmed plate and spoon juices, beans and vegetable bits over and around meat. Top with a generous sprinkle of gremolata. Serve with Sauteed dark greens and crusty bread and/or garlic lemon potatoes.
• Preheat oven to 375 degrees. Cut ends of garlic bulbs off to expose cloves. Coat the bulbs lightly with a drizzle of extra virgin olive oil, about 1 tablespoon. Wrap bulbs in a double layer of tin foil and place packets in a hot oven. If preparing with above menu, place cloves in oven half way through cooking process of Osso Buco. Roast garlic 45 minutes. Remove bulbs from oven, unwrap and let cool 10 minutes.
• Boil potatoes in salted water for 12 minutes, until fork tender. Drain and return cooked potatoes to the hot pot to dry them out. Add half-and-half, butter and chicken stock to the pan. Squeeze roasted garlic into the potato pot and mash with a masher into a slightly lumpy consistency. Add the juice of 1 lemon and salt and pepper, to taste. Serve immediately.

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.

OSSO BUCO DON TONY

Steps:

• Preheat the oven to 350°F.
• Season the veal shanks all over with salt and pepper. Place the flour on a plate and dredge the veal shanks in the flour, shaking off the excess.
• Heat the olive oil in a large heavy ovenproof pot over medium-high heat. Add the veal shanks and cook for 5 minutes per side, or until browned all over. Transfer them to a plate.
• Add the onion, carrot, celery, chiles, and minced garlic to the same pot. Cook for 3 minutes, or until the vegetables begin to brown. Add the wine and bring to a boil, scraping up the browned bits. Cook for 2 minutes, or until slightly reduced. Then stir in the canned tomatoes with juice, beef broth, and 3 tablespoons of the lime zest.
• Return the veal shanks to the pot and push them down into the sauce. Bring the sauce to a boil and then turn off the heat. Cover the pot tightly, and carefully transfer it to the oven. Braise the veal shanks for 2 hours, or until tender.
• Uncover the pot and continue to cook in the oven for 25 minutes, or until the sauce thickens. Meanwhile, combine the cilantro, whole garlic cloves, and remaining 1 tablespoon lime zest in a food processor and pulse 5 or 6 times, or until finely chopped.
• Transfer the veal shanks to a platter. Season the sauce to taste with salt and pepper, and pour it over the veal shanks. Sprinkle the cilantro mixture generously over the osso buco, and serve.