How To make Osso Buco
2 oz Butter
1/2 c Thinly sliced onion
2 lg Veal shanks (5 1/2-to-6 lb)
- cut in 3 pieces each Flour for dredging Salt Freshly ground black pepper 1/2 c White wine
1 tb Tomato paste; dissolved in
1/2 c Water
1 lg Clove garlic; minced
1 tb Minced parsley
1/2 Lemon; Grated peel only
The garlic-parsley-lemon peel finish is called "gremolata" and is classic. The hollow bone (osso buco) of the veal shanks gives this dish its name. MELT THE BUTTER in a large casserole. Add the sliced onion and saute over medium heat until soft and just beginning to color (about 10 minutes). With a slotted spoon, remove the onion to a plate and press it against the plate to extract its juices and let them run back into the pan. Discard the onion. Dry the veal pieces with paper towels. Flour them lightly and brown them over medium heat in the onion-flavored butter. Salt and pepper the pieces, raise heat to medium-high and pour on half the wine. After a moment, turn the pieces of veal over, salt and pepper the other sides. Pour on the rest of the wine when the first half has evaporated. When all the wine has evaporated, arrange the veal pieces so that the wide marrow opening is up. Add the diluted tomato paste, cover, and cook over low heat about 1 1/2 hours, or until the veal is tender. During that time, move the pieces around to prevent them from sticking, and baste them occasionally with their cooking juices, using a bulb baster, but don't turn them over lest the marrow dissolve and run out. (You can add a tablespoon or 2 of warm water if the sauce seems to be drying out--but the veal will probably exude plenty of its own juices after the first half hour of cooking.) While the veal is cooking, finely chop together the garlic, parsley and lemon. Five minutes before serving, stir it into the casserole. Classically, this dish is served with risotto Milanese, made with saffron and Parmesan cheese, but any simple rice or pasta preparation will do.
How To make Osso Buco's Videos
Osso Buco | Food & Wine Recipe
Osso buco is a traditional veal dish that can be served for any occasion. In order to help the osso buco keep its shape while it cooks, have your butcher tie the cut of meat with kitchen string.
Find the full recipe here,
Thanks for watching! Subscribe to the Food & Wine YouTube channel by clicking here:
or the subscribe button above—and don’t forget to turn on notifications by clicking on the bell.
For more great videos, check out:
— Food & Wine Culinary Director Justin Chapple reveals wonderfully oddball and genius cooking tips on Mad Genius.
— Food & Wine serves up delicious dinner inspirations, recipes, and how-tos:
More ways to follow Food & Wine:
Instagram:
Facebook:
Twitter:
Website:
Subscribe to Food & Wine:
Food & Wine inspires and empowers our wine- and food-obsessed community to eat, drink, entertain, and travel better—every day and everywhere. Tag us on Instagram @foodandwine for a chance to be regrammed.
Osso Buco | Food & Wine Recipe
Kako se pravi Juneća koljenica u umaku - Osso Buco recept
Kako napraviti nasočniju juneću koljenicu, poznatiju kao Osso buco, pogledajte u ovom detaljnom video receptu i uživajte u savršenom ručku.
Juneća koljenica, Juneća koljenica recept, Osso buco, Juneća koljenica u umaku, junetina, junetina recepti, koljenica recepti, koljenica, Kuhana koljenica, pečena koljenica, Kako skuhati koljenicu, Junetina recepti,
#OssoBuco #Koljenica #Recepti
The EASIEST Osso Buco Recipe Ever!
Osso Buco!
Full Written Recipe On:
Enjoy!
INSTA: @matthewaugusta
TikTok: @matthewaugusta
Perfect comfort food when it's cold (or hot) and you need a warm hug - Osso Buco
I felt like making some comfort food today even though it’s really hot where I am right now. It’s a great dish to cook during the colder months… and when it’s warm and you need a hug! Check out the recipe below and follow along to make osso buco with polenta and gremolata.
FOLLOW ME:
Instagram:
TikTok:
Facebook:
Snapchat: @andy.cooks
Website with all my recipes: It’s coming!
RECIPE
Ingredients Osso Buco
- 4 osso buco
- 1 brown onion, diced
- 3 celery sticks, diced
- 4 garlic cloves, crushed
- 3 rosemary sprigs
- 2 bay leaves
- 4 anchovies
- 500ml chicken stock
- 200ml white wine
- 3 tbsp grapeseed oil
- Salt to taste
Method
1. Start by heating your oil in a dutch oven or large pan you have the lid for.
2. Season the meat with salt on all sides and place into the hot pan. Once you have a nice golden colour on both sides of the meat, remove it from the pan and set aside.
3. Turn the heat down to medium and place in your diced onion, diced celery and garlic. Saute this for 3-4 minutes.
4. Next, add your white wine, making sure you scrape all the deliciousness off the bottom.
5. Reduce this until all the wine has almost disappeared. Then, add the osso buco back to the pan.
6. Cover this with the chicken stock and place in your bay leaves and rosemary.
7. Once the stock starts to simmer, put a lid on the pot and place it into a 160°c oven for 4 hours or until the meat is falling off the bone.
Polenta
- 125g polenta
- 1L chicken stock
- 40g grated parmesan
- Salt to taste
Method
1. This will take about 40min start to finish, so start this about 3 hours and 20 minutes into the cooking of the meat and you should finish at the same time.
2. Bring the stock to a light boil.
3. Slowly pour in the polenta, whisking the whole time.
4. Once all the polenta is whisked in, turn the heat to low and cover with the lid.
5. You're going to cook this for 30 minutes in total stirring every 5-6 minutes with a wooden spoon.
6. If it feels like it's getting too stiff, you can add some more water or stock to loosen it up again.
7. After 30 minutes, remove from the heat and stir through the grated parmesan.
8. Check for seasoning as it might still need a little bit of salt.
Ingredients Gremolata
- 1/2 bunch flat leaf (or curly) parsley, cut finely
- Zest of 2 lemons
- 1 garlic clove, finely grated
- 3 tbsp good olive oil
Method
1. Mix everything in a bowl and serve on top of your osso buco.
2. Enjoy!
Making The Perfect Osso Buco | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all how I make the Perfect Osso Buco dish with some of the most beautiful pieces of veal that I've seen in a while! If Veal is too expensive for you right now try this same recipe with Lamb or Pork and it will come out just as delicious! Let me know how you did in the comments below.
RECIPE LINK:
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil:
❤️ Onion Salt:
❤️ LaValle Plum Tomatoes:
❤️ Woll Non-Stick Fry Pan:
❤️ Staub Dutch Oven:
❤️ Micro Zester:
❤️ Scraper / Chopper:
❤️ Laser Thermometer:
❤️ Signed copy of Chef Jean-Pierre's Cookbook:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:
Osso Buco with Polenta Recipe
Today I would like to share with you my Osso Buco and Polenta recipe.
Written recipe:
~MERCH~
Try my Wine!
My t-shirts:
Old Style T-shirts:
~Social Networks~
Facebook:
Instagram: