- Home
- Rice
- How To make Osso Bucco (Clay Pot)
How To make Osso Bucco (Clay Pot)
3 lb Veal knuckles, cut into
-11/2 inch pieces 1/2 c Flour
1 ts Salt
Freshly ground black pepper 1 ts Oregano
3 tb Finely chopped parsley
2 ts Grated lemon rind
2 Cloves garlic, finely
-chopped 2 Carrots, finely chopped
2 Stalks celery, finely
-chopped 2 tb Tomato paste
1 c Dry white wine
2 tb Oil
1 tb Cornstarch dissolved in
2 tb Cold water
6 sl Lemon
Dishes which require a long cooking period are particularly successful when prepared in a clay pot. Soak the pot in water for 10 minutes. Dredge the veal in flour combined with salt, pepper, oregano, parsley and lemon rind. Place the veal in the pot and add the garlic, carrots, celery, tomato paste, wine and oil. Cover and place in a cold oven. Adjust the heat to 450F and cook for 1 1/2 hours. Combine the cornstarch with water and stir into the pot juices. Return to the oven, uncovered, and continue cooking for 10 minutes until the juices have thickened. Garnish with lemon slices and serve with rice. Makes 4 servings. From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974. Posted by Stephen Ceideberg; November 9 1992.
How To make Osso Bucco (Clay Pot)'s Videos
Ossobuco Soup By Holy Dave Muthengi
Very simple recipe. The delicious Ossobucco (crosscut beef shanks) is tender and full of flavour with meat falling off the bone.
The soup is not only delicious but dense and full of nutrients.
#NaskiaUtamu
#HDsKitchen
#TheKnifeOfTheParty
How To Make Veal Osso Buco | With Bone Marrow
Ok so I know some people refuse to eat veal, but for those of you who love it, this veal osso buco recipe is super easy to make...a little pricey, but easy and it's better than pork. Let me show you how to make Veal Osso Buco.
#YESChef #OssoBuco #BigChefDro #Veal #YESChefCreates #SoulSnatcher #TheChefsTable #PrivateChef #InterviewsWithTheChef #LetsCook
Please follow on Social Media
Patreon:
Instagram:
Facebook:
Facebook (PERSONAL):
Twitter:
Want me to Cater your Event?
Want to Book me for an Engagement?
Want to hire me as a Consultant for your Restaurant?
YES Chef! Creates, LLC
P.O. Box150893
Cape Coral, Fl. 33905-0893
Website: yeschefcreates.com
Email: bigchefdro@yeschefcreates.com
LOOK, I TALK A LOT!!!!! If you are looking to get fast recipes, with incomplete steps that keep you guessing on what to do next...then this isn't the channel for you. I just simply want to raise your knowledge and execution of culinary. I'm very detailed in my explanations and techniques. You will learn something here. I don't have the ability to upload consistently because well I own a Private Chef business and I have 6 kids to raise, but given the time I will bring top quality content for you.
If you are getting value from this channel, please help me grow it by SUBSCRIBING and enabling the NOTIFICATION bell. Hit the LIKE button on your way out
--
Don't forget to FOLLOW me on social media where you can stay up to date on everything that I am getting into
THANK YOU!!!!!
How to Cook in a MOROCCON TAGINE/Clay pot recipes/Kasbah
Osso Buco of Veal Ragout (Ragu) slowcooked in Römertopf/Clay Cooker - Braised Meat Ragù - Recipe# 93
Watch the video to learn how to slowcook veal osso buco ragu in a Römertopf / Clay Cooker in the oven. In this variation, after braising we cut up the osso buco meat to resemble ragout / ragù meat pieces - the result is stunning & delicious!
Ingredients for 6 persons:
6 pieces osso buco of veal shank (4 cm / 1.6 inches in thickness)
5 tbsp. of flour + salt and pepper (for flouring the osso buco)
oil for the pan
2 onions
2 carrots
2 branches of celery
3 cloves of garlic
3 dl. / 10 oz. red wine
2 cans (2 x 411 gr / 2 x 14.5 oz.) chopped tomatoes
1 can (5.5 oz / 150 gr.) of tomato puré
500 ml. / 16 oz. veal stock
1-2 bay leaves
1 tbsp. white wine vinegar
1 tsp. sugar
salt & pepper after taste
Fresh pasta (Fettuccine)
salt for the cooking water
Gremolata:
zest of 2 organic lemons
1 large handful of parsley
2 coves of garlic
+ parmesan to grate over the plate before serving
How to a Use Clay Cooker/Römertopf - Tips to Easy Use of Clay Cooker (Slow Cooking) - MTB Guide
This video is a guide on how to use a clay cooker / Römertopf / Romertopf. We share ideas and tips for how to best use your clay cooker. It is a great kitchen utensil that makes meats tender and delicious as well as great flavourful sauces. All it takes are some good ingredients and a bit of preparation time - and after that it is the oven that does all of the work!
Your Römertopf / Romertopf must:
- soak with water in lid and bottom for 20 minutes before use.
- always be placed in a COLD oven (turn on the oven at wished temperature afterwards).
- after use and cleansing be stored with the lid turned upside down into the bottom part. In this way the clay will not turn moldy inside.
Cooking Venison Deer Shanks in 5 Minutes!
The best 5 minute recipe for the most underappreciated cut of wild big game meat, the venison Shank that is. This is a Slow cooked braising process that makes every portion of meat succulent and juicy just like mouth watering prime rib, but the flavors are better than any 5 star restaurant, check out country cooking in my cast iron skillet!