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
How To make White Osso Bucco's Videos
RECIPE FOR DINNER | BEEF SHANK RECIPE | OSSOBUCO RECIPE | SERVED WITH CREAMY MUSHROOMS & POTATOES
Recipe for dinner easy beef recipe for beef shanks/ ossobuco that is simple to make yet delicious it can be served with potatoes, rice, veggies, simple mushrooms, creamy mushroom sauce, bread
INGREDIENTS
MARINADE
1 1/2 TBSP VINEGAR
1 TBSP COOKING OIL
1/2 TSP ONION POWDER
1/4 TSP THYME
1/4 TSP BLACK PEPPER
1/2 TSP CAYENNE PEPPER
1/2 TSP SMOKED PAPRIKA
1/4 TSP SAGE
1/4 TSP ORIGANO
1/2 TSP GARLIC POWDER
1/2 TSP SALT
4 PIECES OF BEEF VEAL SHANK
A BIT OF FLOUR FOR COATING
COOKING INGREDIENTS
3 TBSP OF COOKING OIL
1/2 OF A BIG ONION
1 1/2 TSP SMOKED PAPRIKA
1/4 TSP CHILLI FLAKES
1/2 TSP ORIGANO
1/2 TSP SAGE
1/4 TSP CAYENNE PEPPER
1 BIG MINCED CLOVE OF GARLIC
1/2 TSP SALT
1 1/2 CUP CHICKEN STOCK OR ANY STOCK
3 SPRIGS OF THYME
CREAMY MUSHROOM SAUCE INGREDIENTS
2 TBSP OLIVE OIL
600G BUTTON MUSHROOMS
SALT
1 SMALL MINCED GARLIC
1/4 TSP BLACK PEPPER
260ML HEAVY CREAM
1/4 TSP THYME
CRUSHED POTATOES
10 BABY POTATOES
A BIT OF GARLIC
A BIT OF CHILLI FLAKES
SOFT BUTTER
SALT
MAILLARD RECIPE | Pork Osso Buco with Port and White Wine
With the cold weather comin' up, here's a recipe that's good for your soul; Pork osso buco with port and white wine.
Full recipe:
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The Best Italian Dishes | Veal Osso Buco by Lounging with Lenny
The best Italian dishes. Today I am making veal osso buco. Veal Osso Buco is my favorite Italian dish. I am serving my veal osso buco with polenta and homemade gremolata. Osso buco is a slow cooked veal shank, until the meat is tender. Osso buco can be served with polenta, risotto and mashed potatoes. You can check the recipes for risotto and mashed potatoes I will provide the links below.
Veal Osso Buco Ingredients:
4lb veal shanks
1 onion
2 celery stalks
2 small carrots
5 garlic cloves
1 cup flour
1 cup dry white wine
1 tbsp tomato paste
1 string rosemary
Thyme
1 fresh bay leave
3 cups chicken stock
Gremolata:
¼ of fresh parsley
½ lemon zest
1 garlic clove
3 tbsp extra virgin olive oil
1 tbsp lemon juice
Salt and pepper
Polenta:
4 cups water
1 cup polenta
2 tbsp olive oil
1 cup parmesan cheese
½ tsp Roux (for the sauce)
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Osso Buco of Veal Braised in Römertopf / Clay Cooker w. White Wine - Recipe # 113
Easy to make veal osso buco cooked in a Römertopf, which is a German clay cooker. An amazing and lighter version of the Italian dish as we make it with white wine. We serve on fresh pasta and with the infamous Italian gremolata on top!
Ingredients for 4 persons:
2 kg. / 4 pounds osso buco (incl. bone and marrow)
2-3 dl all purpose flour
3 onions, cut into wedges
3 carrots
3 branches of celery
5 cloves of garlic
2 cans chopped tomato w. juice
1/2 liter white wine
1 tbsp dried thyme
1-2 bay leaves
neutral tasting oil (e.g. canola)
salt & pepper
Gremolata: 1-2 cloves of garlic, a handful of parsley and the zest of a lemon
The osso buco cooks for 4 hours at 150 deg. C / 300 deg. F.
Serve e.g. on fresh al dente cooked pasta
Music:
Bleeker Street Blues
YouTube Royalty Free Music
Braised Shanks #shortsvideo #ossobuco
#beef #steak #pasta #easyrecipe #foodvlog #asmrcooking #foodie #shortribs
Giada De Laurentiis' Lamb Ossobuco | Giada in Italy | Food Network
Cooking low and slow is the trick to Giada's tender Lamb Ossobuco!
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Giada De Laurentiis visits Italy to reconnect with her roots. Whether she's digging into her family's recipe book or sharing Italian culture with her daughter Jade, her trip is all about the bounty and beauty of Italy enjoyed with friends and family.
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Lamb Ossobuco
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 2 hr 35 min
Active: 35 min
Yield: 4 servings
Ingredients
3 tablespoons vegetable oil
4 pounds lamb shank, cut into 2-inch ossobuco
1 3/4 teaspoons kosher salt
1/3 cup flour
3 cloves garlic, smashed
2 stalks celery, chopped into 1/3-inch pieces
1 large carrot, diced into 1/3-inch pieces
1 onion, chopped
1/4 cup tomato paste
1 cup dry white wine
3 cups unsalted chicken broth
3 sprigs fresh thyme
1 bay leaf
1 sprig fresh rosemary
2 tablespoons chopped fresh Italian parsley
1 teaspoon lemon zest (1 lemon)
Directions
Heat the oil in a large braiser set over medium-high heat. Dry the lamb very well and sprinkle with 1 1/4 teaspoons of the salt. Dredge each piece in the flour and then shake off the excess. Add the lamb to the pan and sear on all sides until deep golden brown, 8 to 10 minutes. Remove the lamb to a plate. Add the garlic, celery, carrots and onions to the pan and season with the remaining 1/2 teaspoon salt. Cook until the vegetables begin to brown and the mixture is fragrant, about 3 minutes. Add the tomato paste and cook, stirring often, to caramelize the paste, about 2 minutes. Deglaze with the wine and bring to a boil, then reduce the heat to medium and simmer for 3 minutes. Stir in the broth, thyme, bay leaf and rosemary. Nestle the lamb back in the pan and cover with the lid. Reduce the heat to low and cook until the lamb is soft and tender, 2 hours.
Remove the meat to a plate and keep warm. Skim the fat from the surface of the sauce and remove the herb sprigs and bay leaf. Return the meat to the sauce and serve sprinkled with the parsley and lemon zest.
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Giada De Laurentiis' Lamb Ossobuco | Giada in Italy | Food Network