How To make White Osso Bucco
8 sl Veal shank, each about
-1 1/2 - 2 inches thick 1/4 c Olive oil
1/3 c Butter, unsalted
3 c White wine, dry
-(or less) 1 Lemon
8 T Parsley (fresh),
-chopped fine Flour, salt and pepper Dredge the veal shank pieces well in flour. In a large skillet with high sides, heat the olive oil and butter over moderately high heat until the butter stops foaming. If you do not have a skillet large enough to accommodate all of the meat in a single layer, use two smaller pans. Add the veal shanks to the skillet and arrange in a single layer. Cook over moderately high heat until browned on one side. Add a generous amount of salt and pepper. Turn meat and brown the other side, and add salt and pepper. Add enough white wine to nearly, but not quite, cover the meat. Reduce heat to a barely bubbling simmer. Cover with a well-fitting lid. Cook at a simmer for 2 1/2 hours. Peel a thin layer of rind from the lemon. (I find that a vegetable peeler gives me a nice thin layer of rind.) Cut rind into fine strips. Remove veal shanks to a warm plate. The meat will be falling-off-the-bone tender, so a wide spatula is advised for this step to keep each shank intact. Keep meat warm through the next several steps. Add lemon peel and chopped parsley to the sauce and place over high heat. Boil vigorously for several minutes to reduce sauce slightly. Stir to loosen any brown bits from the pan and then frequently to prevent burning. Remove from heat and return shanks to skillet. Spoon sauce over shanks and replace skillet lid. Let sit for 3-5 minutes to reheat shanks. Serve with sauce over shanks. NOTES: * Braised veal shanks in white wine -- This recipe is adapted from Marcella Hazan's "More Classic Italian Cooking." Simple to make, this dish beats any "traditional" osso bucco with tomatoes and vegetables that I've had in the U.S. or Italy. * Veal shanks are a relatively inexpensive cut of meat. If possible, ask your butcher to use hind shanks which have more meat than do the forelegs. The key to this dish is the quality of the ingredients. I use the best ol
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The most amazing MICHELIN STAR OSSOBUCO at 'Brasserie Julie' in Belgium
Chef Thomas Locus prepares the famous Italian classic Ossobuco at his restaurant Brasserie Julie (1 Michelin star) in Sint-Martens-Bodegem, Belgium.
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How To Make Osso Buco | Get Cookin' | Allrecipes.com
If you've been craving authentic Italian cuisine, then look no further than the traditional osso buco recipe from chef Nicole McLaughlin in this video. It features tender veal shanks braised in a rich stock with white wine and tomatoes, and is garnished with a zesty gremolata made with fresh parsley, lemon zest, and garlic. This top-rated recipe is perfect for a special occasion or a cozy night in. Serve it over polenta or mashed potatoes and pair it with a full-bodied red wine for a truly unforgettable meal.
#Allrecipes #OssoBuco #GetCookin #Italian #Food #Veal
Read the article and get the recipes here:
00:10 How to Choose and Cook Veal Shanks
00:58 How to Cook Aromatics
1:28 How to Braise Veal Shanks
1:46 How to Make Gremolata
2:44 Taste Test
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How To Make Osso Buco | Get Cookin' | Allrecipes.com
Luca Ciano's Veal Osso Bucco With Gremolata (Full Recipe) - Best Home Chef
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Luca Ciano shows us how to cook a typical Milanese Osso Buco, accompanied by some Gremolata.
The ingredients are:
4 x Veal Osso Bucco
1 x Onion finely chopped
2 x Carrots finely chopped
2 x Celery Sticks finely chopped
1 x Lemon
2 x Bay Leaves
3 x Small knobs of Butter
1x Small bowl of Peas
250ml of White Wine
1 x Pint of Veal Stock
2 x Big Tinned Tomatoes
1 x Clove of Garlic
Olive Oil
Flour
Parsley
Salt
Pepper
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Veal Osso Bucco Recipe with Gremolata
You already know by now that I’m a traditionalist so when it comes to making the classics I usually just leave them alone or throw a small twist on it, and the same goes for this osso bucco recipe. Osso Bucco is traditionally made with veal, which is really the nice way of saying you are eating a baby cow, which isn’t nice to say or think about really. Regardless, it is what is and that’s how I’m going to cook it!
Osso Bucco is a dish I haven’t made in at least 10 years but man oh man is it just so comforting and good, and now that the weather is beginning to turn to fall I can’t think of a better recipe to make!
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Veal Osso Bucco Recipe with Gremolata
For the Osso Bucco:
1 cup of all purpose flour
4 8-ounce veal shanks
2 tablepoons of olive oil
1 peeled and large diced yellow onion
1 peeled and large diced carrot
2 peeled and large diced celery stalks
6-8 garlic cloves
2 tablespoons of tomato paste
3 cups of roughly sliced assorted tomatoes
2 cups of red wine, Sangiovese or Barolo
4 cups of beef stock
2 bay leaves
1 bunch of Italian parsley
20 to 25 fresh thyme sprigs
sea salt and fresh cracked pepper to taste
For the Gremolata:
2 tablespoons of finely minced fresh Italian parsley
zest of 2 lemons
1 tablespoon of olive oil
sea salt to taste
Serves 4
Prep Time: 20 minutes
Cook Time: 120 minutes
Procedures:
1. Preheat the oven to 325°.
2. Add the flour to a bowl or a plate and season it very well with salt and pepper. Dredge the veal shanks on all sides in the flour and set aside.
3. Next, heat the olive oil in a Dutch oven over medium-high heat and sear the veal shanks until they are golden brown on all sides, about 5 to 7 minutes per side.
4. Remove the veal shanks and add the onions, carrots, celery and garlic to the pot and sauté for 3 to 4 minutes before mixing in the tomato paste.
5. Cook for 2 minutes and the deglaze with the wine followed up by adding in the beef stock, bay leaves, parsley, thyme and salt. Note: 6. 6. Make sure the liquid is seasoned very well.
7. Add the veal shanks back in the pot, submerge them, place a cover of the pot and cook in the oven for 2 to 2 ½ hours or until very tender and easily removes from the bone.
8. Gremolata: Mix together all of the ingredients in a small bowl and set aside until serving time.
9. To Serve: serve the osso bucco and some of the sauce over top risotto or polenta and add the gremolata to the top of the veal shanks.
How to Make OSSO BUCO like an Italian | The Ultimate OSSOBUCO Recipe
Ossobuco alla Milanese is a Milan-style dish of veal shanks braised in a tomato and white wine sauce. The slow-cooked ossobuco becomes so tender and juicy that it falls right off the bone, and the bone marrow creates an additional explosion of happiness (and nutrients) with every bite.
Ossobuco can be served with Risotto alla Milanese, but I love to serve it with Polenta and top with a zesty gremolada for the ultimate mouthwatering dish.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Ossobuco
0:29 Ingredients for Ossobuco
2:50 How to Cook the Soffritto
3:50 How to Prepare the Meat
4:27 How to Cook the Meat
5:23 How to Make the Sauce for Ossobuco
6:38 How to Finish Cooking the Meat in the Sauce
8:45 How to Make the Gremolada
11:48 How to Make Polenta
13:07 How to Serve Ossobuco
14:03 How to Eat Ossobuco, E ora si Mangia, Vincenzo's Plate
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Osso Bucco HD 1080p
One of the Italian greats - slow cooked veal shanks in a white wine tomato sauce!