Food recipes
Osso Buco
Osso Buco
Ingredients:
Veal shanks
Salt and pepper
Flour, for dredging
7 tablespoons unsalted butter, divided
3 tablespoons olive oil
1 1/2 cups dry white wine
1 1/2 cups onion, finely chopped
Carrots
Celery
Garlic
Broth
Tomatoes
Bouquet garni (6 fresh parsley sprigs, 4 fresh thyme sprigs, 1 bay leaf)
Gremolata:
1/2 cup fresh parsley, minced
2 teaspoons lemon zest
1 teaspoon garlic, minced
Directions:
1. Season the veal shanks with salt and pepper and dredge in the flour, shaking off excess. In a heavy skillet, heat 3 tablespoons butter and 3 tablespoons oil over medium-high heat. Brown the veal shanks, adding additional butter and oil if necessary. Transfer the shanks as they are browned to a platter.
2. Add wine to the skillet and boil, deglazing the pan, until the liquid is reduced to about a half cup. Reserve in a small bowl.
3. In a flameproof casserole just large enough to hold the veal shanks in one layer, cook the onion, carrots, celery and garlic in the remaining 4 tablespoons butter over medium-low heat, stirring occasionally, until the vegetables are softened. Add the shanks and any accumulated juices to the casserole. Add the wine mixture and enough broth to almost cover the shanks. Spread the tomatoes over the shanks, add the bouquet garni and salt and pepper to taste.
4. Bring the liquid to a simmer over moderately high heat. Braise, covered, in the middle of a preheated 325°F oven for 2 hours, or until the veal is tender.
5. Transfer the veal to an ovenproof serving dish with a slotted spoon. Discard the strings and keep the shanks warm. Strain pan juices into a saucepan, pressing hard on the solids. Skim off the fat. Boil for about 15 minutes or until reduced to about 3 cups. Baste the shanks with some of the reduced juices, and bake them, basting 3 to 4 more times, for 10 minutes or until the shanks are glazed.
6. For the gremolata, stir together the parsley, zest and garlic in a bowl. Sprinkle the shanks with the gremolata and pour some juice around and over them. Serve the remaining juices alongside in a gravy boat.
Ingredients:
Veal shanks
Salt and pepper
Flour, for dredging
7 tablespoons unsalted butter, divided
3 tablespoons olive oil
1 1/2 cups dry white wine
1 1/2 cups onion, finely chopped
Carrots
Celery
Garlic
Broth
Tomatoes
Bouquet garni (6 fresh parsley sprigs, 4 fresh thyme sprigs, 1 bay leaf)
Gremolata:
1/2 cup fresh parsley, minced
2 teaspoons lemon zest
1 teaspoon garlic, minced
Directions:
1. Season the veal shanks with salt and pepper and dredge in the flour, shaking off excess. In a heavy skillet, heat 3 tablespoons butter and 3 tablespoons oil over medium-high heat. Brown the veal shanks, adding additional butter and oil if necessary. Transfer the shanks as they are browned to a platter.
2. Add wine to the skillet and boil, deglazing the pan, until the liquid is reduced to about a half cup. Reserve in a small bowl.
3. In a flameproof casserole just large enough to hold the veal shanks in one layer, cook the onion, carrots, celery and garlic in the remaining 4 tablespoons butter over medium-low heat, stirring occasionally, until the vegetables are softened. Add the shanks and any accumulated juices to the casserole. Add the wine mixture and enough broth to almost cover the shanks. Spread the tomatoes over the shanks, add the bouquet garni and salt and pepper to taste.
4. Bring the liquid to a simmer over moderately high heat. Braise, covered, in the middle of a preheated 325°F oven for 2 hours, or until the veal is tender.
5. Transfer the veal to an ovenproof serving dish with a slotted spoon. Discard the strings and keep the shanks warm. Strain pan juices into a saucepan, pressing hard on the solids. Skim off the fat. Boil for about 15 minutes or until reduced to about 3 cups. Baste the shanks with some of the reduced juices, and bake them, basting 3 to 4 more times, for 10 minutes or until the shanks are glazed.
6. For the gremolata, stir together the parsley, zest and garlic in a bowl. Sprinkle the shanks with the gremolata and pour some juice around and over them. Serve the remaining juices alongside in a gravy boat.
Printed from https://recipe.bluelayer.org/recipe/63690/osso-buco