You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO Osso Bucco recipe
- Thread starter elaine
- Start date
In Search Of:
elaine - I really like Giada De Laurentiis's Recipe @ Food Network - check the reviews ...
http://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe/index.html
http://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe/index.html
Welcome to Finer Kitchens, elaine. Here's a favorite. Rec: Osso Buco
Osso Buco
This dish is a specialty of northern Italy’s Lombardy region. It’s traditionally served with Risotto alla Milanese and gremolata, a mixture of garlic, parsley, and lemon. If you have the option, grate the zest into skinny strips rather than tiny bits; it makes a prettier garnish.
4 (1/2-lb) veal shanks, trimmed of all visible fat and cut about 1-inch thick
1/4 cup + 2 tbsp all-purpose flour
4 tsp olive oil
1-1/2 cups thickly sliced mushrooms
4 shallots, finely chopped
1 carrot, thinly sliced
2 celery stalks, finely chopped
1/2 cup dry white wine
1 garlic clove, minced)
1 cup (plus) low-sodium beef (or chicken) broth
1/4 cup minced flat-leaf parsley
2 tbsp grated lemon zest
2 tbsp fresh lemon juice
1 tbsp minced fresh rosemary, or 1/2 tsp dried leaves, crumbled
1 tbsp minced fresh sage, or 1/2 tsp dried leaves, crumbled
1 anchovy fillet, rinsed and chopped or 1/2 tsp anchovy paste (didn’t use)
freshly ground pepper, to taste
1 garlic clove, minced
Dredge the veal in the flour, set aside.
Heat the oil in a nonstick saucepan, then add the veal and brown on all sides. Transfer to a plate. Saute the mushrooms, shallots, carrot, celery, wine, and garlic, in the saucepan, scraping up any browned bits from the bottom of the pan, until the liquid is reduced to about 1/4 cup. Add the broth, half of the parsley, half of the lemon zest, the lemon juice, rosemary, sage, anchovy, and pepper. Return the veal to the saucepan. Reduce the heat and simmer, covered, until the veal is very tender, 1-1/2 hours; add water, 1/4 cup at a time, if the sauce looks too thick.
Meanwhile, make the gremolata. Mix the remaining parsley and lemon zest with the garlic. Serve the veal, topped with the sauce and sprinkled with the gremolata.
Points per serving: 6
Source: Weight Watchers, Simply The Best Italian
Pat’s notes: Excellent. Added more broth, as necessary.
Osso Buco
This dish is a specialty of northern Italy’s Lombardy region. It’s traditionally served with Risotto alla Milanese and gremolata, a mixture of garlic, parsley, and lemon. If you have the option, grate the zest into skinny strips rather than tiny bits; it makes a prettier garnish.
4 (1/2-lb) veal shanks, trimmed of all visible fat and cut about 1-inch thick
1/4 cup + 2 tbsp all-purpose flour
4 tsp olive oil
1-1/2 cups thickly sliced mushrooms
4 shallots, finely chopped
1 carrot, thinly sliced
2 celery stalks, finely chopped
1/2 cup dry white wine
1 garlic clove, minced)
1 cup (plus) low-sodium beef (or chicken) broth
1/4 cup minced flat-leaf parsley
2 tbsp grated lemon zest
2 tbsp fresh lemon juice
1 tbsp minced fresh rosemary, or 1/2 tsp dried leaves, crumbled
1 tbsp minced fresh sage, or 1/2 tsp dried leaves, crumbled
1 anchovy fillet, rinsed and chopped or 1/2 tsp anchovy paste (didn’t use)
freshly ground pepper, to taste
1 garlic clove, minced
Dredge the veal in the flour, set aside.
Heat the oil in a nonstick saucepan, then add the veal and brown on all sides. Transfer to a plate. Saute the mushrooms, shallots, carrot, celery, wine, and garlic, in the saucepan, scraping up any browned bits from the bottom of the pan, until the liquid is reduced to about 1/4 cup. Add the broth, half of the parsley, half of the lemon zest, the lemon juice, rosemary, sage, anchovy, and pepper. Return the veal to the saucepan. Reduce the heat and simmer, covered, until the veal is very tender, 1-1/2 hours; add water, 1/4 cup at a time, if the sauce looks too thick.
Meanwhile, make the gremolata. Mix the remaining parsley and lemon zest with the garlic. Serve the veal, topped with the sauce and sprinkled with the gremolata.
Points per serving: 6
Source: Weight Watchers, Simply The Best Italian
Pat’s notes: Excellent. Added more broth, as necessary.
And this risotto goes well with the dish. Rec: Risotto Con Parmigiano-Reggiano
Risotto Con Parmigiano-Reggiano (Risotto with Parmesan)
5 cups (about) canned low-salt chicken broth
4 tbsp (1/2 stick) butter
1-1/2 cups finely chopped onion
1-1/2 cups arborio rice
1 cup grated Parmesan cheese (or Romano is nice too)
2 tbsp chopped fresh Italian parsley
Shaved Parmesan cheese
Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.
Melt 2 tbsp butter in heavy medium saucepan over medium-low heat. Add onion; saute until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1-1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tbsp butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.
Makes 4 First-Course or 6 Side-Dish Servings.
Source: 5/97 Bon Appetit
Pat’s notes: This is excellent. A nice accompaniment to osso buco and steamed asparagus. Vegetable broth can be used for a vegetarian entree. Also a nice variation is to add fresh-shelled or frozen peas near the end.
http://www.epicurious.com/recipes/food/views/RISOTTO-CON-PARMIGIANO-REGGIANO-4025
Risotto Con Parmigiano-Reggiano (Risotto with Parmesan)
5 cups (about) canned low-salt chicken broth
4 tbsp (1/2 stick) butter
1-1/2 cups finely chopped onion
1-1/2 cups arborio rice
1 cup grated Parmesan cheese (or Romano is nice too)
2 tbsp chopped fresh Italian parsley
Shaved Parmesan cheese
Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.
Melt 2 tbsp butter in heavy medium saucepan over medium-low heat. Add onion; saute until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1-1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tbsp butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.
Makes 4 First-Course or 6 Side-Dish Servings.
Source: 5/97 Bon Appetit
Pat’s notes: This is excellent. A nice accompaniment to osso buco and steamed asparagus. Vegetable broth can be used for a vegetarian entree. Also a nice variation is to add fresh-shelled or frozen peas near the end.
http://www.epicurious.com/recipes/food/views/RISOTTO-CON-PARMIGIANO-REGGIANO-4025
Ah yes. It's a real classic in my kitchen and I prefer the Milanese version.
H requests it regularly.
Marcella Hazan gives us what I think is a very traditional, classic recipe. I always serve it with risotto, which I sometimes vary to include porcini, asparagus, lemon....
Osso Bucco
The Classic Italian Cookbook by Marcella Hazan
Ingredients:
6 meaty veal shanks
1 small onion, peeled and chopped
1 small carrot, peeled and chopped
1 rib celery, chopped
3 tablespoons olive oil
Flour for dredging the veal shanks
1 cup dry white wine
1 (15-ounce) can chicken stock
1 (15-ounce) can diced tomatoes, with their juice
1 (22-ounce) jar top-quality tomato sauce with basil
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
Directions:
Preheat the oven to 350 degrees.
Wipe the veal shanks with paper towels and set aside.
Toss the vegetables together in a small bowl. Heat the olive oil in a large skillet over medium heat. Add the vegetables and sauté for a few minutes, until the onion has become translucent. Remove the vegetables to a plate with a slotted spoon.
Dredge each veal shank in flour. Shake off excess flour. You may need to add another tablespoon or two of olive oil to the skillet. Sauté the veal shanks, in batches if necessary, over medium-high heat. You want to sear them on all sides. After each shank has been seared, placed the veal shanks in a large 4- or 5-quart casserole, preferably enamel on cast iron.
Add the vegetables to the pot. Add the wine, tomatoes with their juice, jar of tomato sauce, bay leaves, kosher salt and pepper. Bring the contents to a simmer on top of the stove. Using a large wooden spoon, make sure the veal shanks are totally covered with sauce. Cover the pot, place in the oven and cook for at least two hours, carefully turning the veal shanks from time to time. The veal should be fork-tender. Since all ovens are different, you may have to cook the veal a bit longer. If too much liquid has evaporated, add more white wine.
Serves six.
I also add some thyme, sometimes.
H requests it regularly.
Marcella Hazan gives us what I think is a very traditional, classic recipe. I always serve it with risotto, which I sometimes vary to include porcini, asparagus, lemon....
Osso Bucco
The Classic Italian Cookbook by Marcella Hazan
Ingredients:
6 meaty veal shanks
1 small onion, peeled and chopped
1 small carrot, peeled and chopped
1 rib celery, chopped
3 tablespoons olive oil
Flour for dredging the veal shanks
1 cup dry white wine
1 (15-ounce) can chicken stock
1 (15-ounce) can diced tomatoes, with their juice
1 (22-ounce) jar top-quality tomato sauce with basil
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
Directions:
Preheat the oven to 350 degrees.
Wipe the veal shanks with paper towels and set aside.
Toss the vegetables together in a small bowl. Heat the olive oil in a large skillet over medium heat. Add the vegetables and sauté for a few minutes, until the onion has become translucent. Remove the vegetables to a plate with a slotted spoon.
Dredge each veal shank in flour. Shake off excess flour. You may need to add another tablespoon or two of olive oil to the skillet. Sauté the veal shanks, in batches if necessary, over medium-high heat. You want to sear them on all sides. After each shank has been seared, placed the veal shanks in a large 4- or 5-quart casserole, preferably enamel on cast iron.
Add the vegetables to the pot. Add the wine, tomatoes with their juice, jar of tomato sauce, bay leaves, kosher salt and pepper. Bring the contents to a simmer on top of the stove. Using a large wooden spoon, make sure the veal shanks are totally covered with sauce. Cover the pot, place in the oven and cook for at least two hours, carefully turning the veal shanks from time to time. The veal should be fork-tender. Since all ovens are different, you may have to cook the veal a bit longer. If too much liquid has evaporated, add more white wine.
Serves six.
I also add some thyme, sometimes.