OSSO BUCO
Get Giada De Laurentiis' classic Osso Buco recipe, braised low and slow until the veal is fall-off-the-bone tender, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 18
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 (ITALIAN BRAISED VEAL SHANKS) RECIPE
Osso buco is a Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. A mixture of parsley, lemon zest, and garlic (gremolata) finishes the dish off.
Provided by Daniel Gritzer
Categories Mains
Time 3h40m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F (163°C). Season veal shanks all over with salt and pepper. If you have butcher's twine, you can tie a length of it tightly around the circumference of each shank; this can help them hold their shape during cooking, but is not absolutely necessary.
- Add butter to Dutch oven, along with onion, carrot, celery, and garlic. Cook, stirring, over medium-high heat until vegetables are softened and just starting to turn a light golden color, about 6 minutes.
- Prepare a parchment paper lid following these instructions . Cover shanks with parchment lid and transfer to oven. Cook for 2 hours.
- Meanwhile, for the Gremolata: In a small bowl, stir together parsley, lemon zest, and garlic. Set aside.
- Carefully transfer shanks to a platter. (Using a spatula and tongs together can help prevent them from falling apart.) Using a spoon, carefully scrape off any excess fat on surface of braising juices. The liquid should be saucy and thick; you can adjust the consistency by adding either water or stock to thin the sauce, or simmering it on the stovetop until more fully reduced. Discard thyme and bay leaf and season with salt and pepper if necessary.
- Remove twine from shanks, if used. Serve shanks on plates, spooning braising sauce on top and passing remaining gremolata at the table for diners to sprinkle as a garnish to their own taste; make sure to offer small spoons for scooping out marrow from bones. Osso buco is traditionally served with Risotto alla Milanese .
Nutrition Facts : Calories 818 kcal, Carbohydrate 22 g, Cholesterol 380 mg, Fiber 5 g, Protein 99 g, SaturatedFat 9 g, Sodium 754 mg, Sugar 8 g, Fat 30 g, ServingSize Serves 6, UnsaturatedFat 0 g
SIMPLE VEAL PASTA SAUCE
Steps:
- If you are using fresh tomatoes, peel them by dipping them in boiling water for 1 minute, then squeeze off their skin. Halve the tomatoes, scoop out their seeds without squeezing, and chop up coarsely.
- Put 2 tablespoons of butter and the vegetable oil in a small saucepan and turn on the heat to medium high. Cook the onion, stirring from time to time, until it becomes colored a pale gold.
- Add the ground veal, and turn it over several times, using a wooden spoon, to brown it all over.
- Add the cut-up tomato, salt, and several grindings of pepper, and with your wooden spoon turn over all ingredients two or three times. Cook at a steady but gentle simmer for 15 to 20 minutes.
- Cook and drain the pasta and toss it immediately and thoroughly with the sauce, swirling into it the remaining tablespoon of butter and the grated Parmesan.
ORECCHIETTE WITH RED-WINE VEAL SAUCE
Steps:
- Make sauce:
- Pat veal shanks dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderately high heat until hot but not smoking and brown shanks on all sides. Transfer shanks to a plate and in skillet sauté onions, stirring, until golden, about 10 minutes.
- In a blender or food processor coarsely purée tomatoes with juice and stir into onions with remaining sauce ingredients. Bring mixture to a simmer. Add shanks and cook, covered, over low heat 1 1/2 to 2 hours, or until meat is tender. Discard cloves.
- Transfer shanks to a cutting board and cool slightly. Simmer sauce, uncovered, stirring occasionally, 15 minutes.
- Using 2 forks shred meat. With a sharp knife remove marrow from shanks and chop. Stir meat and marrow into sauce and season with salt and pepper. Simmer sauce 15 minutes. Sauce may be made ahead, cooled completely, uncovered, and chilled, covered. 2 days or frozen 1 month.
- In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook orecchiette until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. In a large heated bowl immediately toss pasta with sauce.
THE ULTIMATE VEAL PICCATA
Steps:
- Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and set aside in a large bowl
- Set a large saute pan over medium heat and add 2 tablespoons of olive oil. In a shallow bowl combine the flour and salt and pepper, to taste. Lightly coat cutlets in the flour. Beat eggs in a bowl with 1 tablespoon of water and season with salt and pepper. Dip cutlets in egg wash and then place straight into the hot pan. Cook the veal about 2 minutes per side until golden brown. Set veal cutlets aside on a plate. Deglaze pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tablespoons butter as you whisk to thicken up the sauce. Taste and season with salt and pepper, if needed..
- Toss the pasta with the remaining butter and season with salt and grated Parmesan, to taste.
- Serve the pasta on plates topped with the veal. Drizzle with caper sauce and garnish with the remaining parsley.
SPAGHETTI WITH VEAL BOLOGNESE SAUCE
To make this Spaghetti with Veal Bolognese Sauce even more special, use fresh pasta, cut 1/4 inch wide, instead of dried spaghetti.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 15
Steps:
- Place mushrooms in a small bowl; cover with 1/2 cup boiling water. Let soak 15 minutes. Lift mushrooms from liquid, and chop medium fine; set aside. Strain liquid through cheesecloth; set liquid aside.
- Place garlic in food processor; process until finely chopped. Add onion; process until finely chopped. Transfer onions and garlic to a small bowl. Process carrots in food processor until coarsely chopped, about 15 pulses. Add celery; process until carrots and celery are finely chopped; set aside.
- Spray medium-high, straight-sided skillet with olive-oil spray; place over medium-low heat. Add vegetables, cover, and cook until translucent, about 7 minutes.
- Add veal, and raise heat to high; cook until veal turns opaque, about 5 minutes. Add wine; cook until evaporated. Stir in tomato sauce, mushrooms, stock, reserved mushroom liquid, salt, pepper, and nutmeg; bring to a boil. Lower heat to medium low; simmer until meat is tender and most liquid has been absorbed, about 2 hours.
- Cook pasta until al dente; transfer to large serving dish. Pour sauce over pasta; toss. Sprinkle with Parmesan, if desired.
Nutrition Facts : Calories 486 g
VEAL SHANKS
My family has come to expect these tender veal shanks for every special occasion we celebrate. Risotto and a green salad round out the meal nicely.-Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown meat in oil in batches on all sides; drain., In a large skillet, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add tomatoes, broth, basil, thyme and bay leaves., Cover and bake 2 to 2-1/4 hours or until meat and vegetables are tender. Discard bay leaves. Just before serving, combine garnish ingredients; sprinkle over veal. Freeze option: Place individual portions to cooled meat and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 297 calories, Fat 16g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 391mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein.
VEAL SHANK WITH SAUCE GRIBICHE
Provided by Craig Claiborne
Categories dinner, one pot, main course
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make 8 gashes in veal shank. Cut garlic into 8 thin slices and insert.
- Put shanks in kettle and add all remaining ingredients except sauce. Bring to boil and cover. Let simmer about 2 1/2 hours.
- Remove shank and strain cooking liquid, discarding solids. Slice meat and serve with sauce gribiche. Reserve broth for future use.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 2 grams, Sodium 162 milligrams, Sugar 2 grams, TransFat 0 grams
VEAL SHANK RECIPE
Try this Veal Shank Recipe made with cross-cut shanks, CLASSICO Pasta Sauce and loads of veggies. Pair this Veal Shank Recipe with pasta or rice.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine flour and dry seasonings in shallow dish. Add meat, 1 shank at a time; turn to evenly coat both sides of each shank with flour mixture.
- Heat 1 Tbsp. oil in large skillet on medium-high heat. Add meat; cook 4 min. on each side or until shanks are evenly browned on both sides. Transfer to Dutch oven sprayed with cooking spray; set aside.
- Heat remaining oil in same skillet. Add vegetables, ginger and garlic; cook on medium heat 3 to 4 min. or until vegetables are crisp-tender, stirring occasionally. Add beef broth; stir. Bring to boil; cook 1 min., stirring constantly to scrape browned bits from bottom of skillet.
- Spoon vegetable mixture over meat in Dutch oven; top with pasta sauce and coriander. Bring to boil; cover. Simmer on medium-low heat 2 hours or until meat is tender.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 35 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
VEAL SHANKS WITH TOMATO SAUCE
Provided by Bryan Miller
Categories dinner, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- In large, deep skillet, melt the butter over medium-low heat, and saute the onions, carrots, leeks and celery for about 10 minutes, or until they are soft but not browned. Remove skillet from heat.
- In a separate skillet, heat the oil over medium-high heat. Dredge the veal shanks in flour, and shake off excess. Brown them a few minutes on each side. Remove shanks and place them in the first skillet over the vegetables.
- Deglaze the empty browning skillet with white wine, and then reduce liquid by half. Pour this over the shanks. Put the skillet containing veal shanks back over the heat, and add remaining ingredients and salt and pepper to taste. Bring liquid to a boil; let it boil for 3 to 4 minutes. Reduce heat to low and simmer, covered, for about 1 hour and 15 minutes. Then test the meat; it should be tender.
- In a deep pot, bring lightly salted water to a boil. Add noodles and cook until done, 5 to 10 minutes depending on the thickness. Drain.
- Remove meat from the skillet, and keep it warm. Turn up heat, and reduce cooking liquid until it is fairly thick. Remove bay leaf, parsley sprigs, lemon strip and thyme sprigs. Pour sauce into a blender, and mix at low speed at first. Taste for seasoning. Then blend at high speed for about 10 seconds. Serve veal shanks with noodles on the side; pour sauce over both.
TRADITIONAL OSSO BUCO
This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.
Provided by PICKLEDPOSSUM
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 477.7 calories, Carbohydrate 17.6 g, Cholesterol 200.6 mg, Fat 19.8 g, Fiber 2.7 g, Protein 46.9 g, SaturatedFat 9.8 g, Sodium 467 mg, Sugar 6 g
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