OSSOBUCO MILANESE: VEAL SHANK WITH YELLOW RISOTTO - Original Italian recipe
Veal shank with yellow risotto is a traditional dish from Milan. It’s widely known by the name of “ossobuco” (bone with a hole) because of its shape, and it’s traditionally served with Milanese risotto, called “yellow risotto” beacause of the saffron in it. Italian Michelin-starred Chef Alessandro Negrini teach us how to cook at home the real Milanese veal shank: but to be truly Milanese, like they still do in old trattorias in Milan, you have to taste the marrow in it!
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★ INGREDIENTS (for 4 servings)
FOR THE BROTH
Chicken wings 800 g
Water 6 l
Carrots 60 g
Celery 25 g
Onion 30 g
Parsley stems 15 g
Coarse salt 18 g
Peppercorns 8
Leaf bay 1 leaf
FOR VEAL SHANKS
Veal shanks (4 shanks, 400 g each) 1,6 kg
Onion 100 g
Extra-virgin olive oil 80 g
White wine 50 ml
Butter 30 g
Buckwheat flour 8 g
Rosemary 5 g
Garlic 2 cloves
Lemon rind 1
Parsley 10 g
Extra-virgin olive oil 20 g
FOR RISOTTO
Rice “Carnaroli” type 320 g
Onion 50 g
Butter 65 g
Grana Padano DOP cheese 45 g
White wine 50 ml
Saffron 0,5 g
Water 200 ml
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Braised Lamb Shanks Recipe - Tender Lamb Shanks
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HOW TO COOK BRAISED VEAL SHANKS | JEAN LENNERTZ
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HOW TO COOK BRAISED VEAL SHANKS
INGREDIENTS:
2 pieces veal shank, about 900 grams
1 tsp salt
1 tsp ground black pepper
3 Tbsps flour
2 Tbsps butter
1 Tbsp olive oil
3 cloves garlic, chopped
1 red onion, chopped
1 medium sized carrot, diced
2 celery stalks, diced
1 tsp marjoram
3 bay leaves
1/2 cup dry white wine
1 can chopped tomatoes, about 400 grams
1 cup beef broth
1 lemon zest, grated
1 Tbsp parsley, chopped
1 tsp garlic, minced
= Make a few shallow cuts around the outside edge of the shank to avoid curling during cooking. Then sprinkle with salt and pepper on both sides.
= Put the flour on a plate and coat the shanks in the flour on both sides, shaking off any excess.
= Melt the butter with the olive oil in a large heavy casserole over medium heat. Add the shanks and fry for 5 minutes on each side or until golden brown. Transfer them to a plate and set aside.
= Add the garlic and onion and sauté for 3 minutes until they become translucent. Add the carrots and celery and sauté for few minutes.
= Add the marjoram, bay leaves and dry white wine, scraping up any brown bits and boil rapidly for few minutes.
= Return the shanks, (SHANGKS) add the tomatoes, beef broth and half of the lemon zest.
= Bring to boil, lower the heat, cover the casserole and simmer for 1 & 1/2 hours, basting (baysting) and turning the meat occasionally.
= Mix the lemon zest, garlic and parsley and set aside.
= Turn off the heat and transfer to a serving dish. Sprinkle with lemon zest mixture and serve hot with risotto alla Milanese.
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Recipe - Braised Veal Shanks
Chef Mike Civali of Fleming's Prime Steakhouse and Wine Bar in Providence demonstrates how to make braised veal shanks.
The Famous Italian OSSO BUCO – for Family or Holiday Dinner. Recipe by Always Yummy!
Ossobuco is a famous Italian dish. Visiting Italy tourists from different countries make sure to order ossobuco besides pizza and pasta. It is cooked from veal or beef shank with marrow bone or hollow bone with bone marrow. From Italian ossobuco means literally a bone with a hole. It is the perfect dish for your family or holiday dinner.
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✅ Ossobuco ingredients:
• beef shank (ossobuco) – 4 lb | 2 kg
• carrot – 10 oz | 300 g
• celery – 3 stalks
• chopped tomatoes – 2 cup | 500 ml
• onion – 14 oz | 400 g
• beef broth – 3 cup | 800 ml
• white dry wine – ¾ cup | 200 ml
• olive oil – 3 tbsp
• butter – 1 oz | 30 g
• wheat flour – 2 tbsp
• 2 bay leaves
• garlic – 5 cloves
• rosemary – 2 sprigs
• ground nutmeg – ¼ tsp
• 5 allspice berries
• 10 black peppercorns
• ground black pepper – 1,5 tsp
• salt – 3 tsp
✔︎ You will need:
• pan
• saucepan or heavy walled stockpot
• carving board
• cooking string
• bowl
???? Ossobuco recipe:
1. To cook ossobuco it is preferable to take veal or beef shanks 0,9 - 1,3 lb | 400 - 600 g of weight each.
2. Tie round each piece of beef with cooking string and season with 1 tsp of salt, 1 tsp of ground black pepper and flour.
3. Heat the pan, add 3 tbsp of olive oil and fry the meat from both sides until golden brown, 3 minutes from each side over high heat.
4. Take the meat out of the pan into the bowl.
5. Put 30 g of butter and finely chopped onion into the pan and fry for 5 minutes over medium heat stirring occasionally.
6. Add the chopped carrot, garlic and celery and fry for 3 minutes over medium heat stirring occasionally.
7. Add the white dry wine to the vegetables, stir and simmer for 3 minutes over medium heat.
8. Add the beef broth and chopped tomatoes, stir.
9. Add then 2 tsp of salt, ½ tsp of black pepper, rosemary sprigs and bay leaves, stir and bring to a boil.
10. Lay out the fried meat in the saucepan and pour with the prepared vegetable sauce, add allspice berries and black peppercorns and cover the lid.
11. Put the saucepan into the oven preheated to 350° F / 180˚C and cook for 2 hours with this temperature.
12. Serve ossobuco hot with polenta, risotto, mashed potatoes or as a solo dish.
Not All Braised Beef Shank Is Osso Buco... Glen And Friends Cooking
Not All Braised Beef Shank Is Osso Buco... Glen And Friends Cooking
Say braised beef shank / beef shin, and most people will say back to you: Osso Buco. Yes, yes we understand that Osso Buco is originally made with veal shanks, but veal is harder and harder to find in North America, not to mention it's really expensive. Today Glen takes the relatively inexpensive beef shank / beef shin and does a free form recipe making a tasty slow cooked braised osso buco alternative.
Ingredients:
Oil for frying
Beef shank / shin cut into 1½” slices
Salt and pepper to taste
1-2 hot banana peppers
1 carrot
1 onion
1-2 stalks celery
10 mL (2 tsp) cumin
10 mL (2 tsp) chili powder
45 mL (3 Tbsp) tomato paste
15 mL (1 Tbsp) Marmite
250 mL (1 cup) chicken or beef stock
250 mL (1 cup) white wine
Method:
Pre-heat oven to 250ºF - 310ºF
Season the shanks with salt and pepper.
In a blender; whiz together peppers, carrot, celery, cumin, chilli powder, tomato paste, marmite and stock.
In a heavy bottom pot with a tight fitting lid, heat some oil to medium hot; then brown the shank on all sides.
Pour the sauce mixture into the pan, along with the wine.
Cover tightly and place in the oven for 3-4 hours.
Check occasionally to adjust liquid.
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