Osso Buco. Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. To make the osso buco ahead, braise the veal and strain and thicken the sauce with arrowroot.
A marrow spoon, one of those long skinny spoons found in old sterling silverware. Osso Buco is one of the Italian greats – slow cooked veal in a white wine tomato sauce. Meltingly tender, this is both hearty and luxurious. You can cook Osso Buco using 25 ingredients and 12 steps. Here is how you cook it.
Ingredients of Osso Buco
- You need 6 of 8 to 10 ounce veal shanks, tied with cooking twine around the circumference, then tiearound top and sides, like a present to secure meat in place. It will fall off the bone if you skip this step, it is very important.
- It’s 1 tbsp of olive oil.
- You need 1 tbsp of butter.
- You need 2 medium of onions, finely chopped.
- Prepare 1 of carrot, finely chopped.
- You need 1 stalk of of celery, finely chopped.
- It’s 4 of minced cloves of garlic.
- It’s 3 tbsp of all purpose flour.
- It’s 1/2 cup of dry white wine.
- Prepare 1 1/2 cup of chicken broth.
- Prepare 1 1/2 cup of beef broth.
- It’s 1 of 28 oumce can whole tomatoes, drained well, crushed and strain any excess liquid, you want them thick not juicy..
- You need 1 tsp of italian seasoning.
- You need 1 of bay keave.
- You need 1/2 tsp of black pepper and salt to taste, plus more for seasoning meat.
- Prepare 2 tbsp of heavy cream.
- You need 1 tsp of hot sauce, such as franks brand.
- You need 2 tbsp of grated romano cheese.
- Prepare 1 of FOR GREMOLATA TOPPING( A BRIGHT ZESTY TOPPING SPRINKLED ON BY EACH PERSON AS THEY LIKE).
- Prepare 1/4 cup of chopped parsley.
- Prepare 4 clove of of garlic, minced.
- You need 2 tsp of olive oil.
- It’s 1/2 tsp of salt.
- It’s 1/2 tsp of black pepper.
- Prepare 1 tbsp of zest of fresh lemon.
This Osso Bucco wraps up the trifecta of perfectly cooked, authentic Italian dishes from the guys on MKR. Their entrée was Fettuccine with Italian sausage and mushrooms, then. Felicity Cloake: Have you tracked down English rose veal shin, where do you stand on the great tomato debate and is risotto alla milanese the best accompaniment? Osso buco is a classic Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce.
Osso Buco step by step
- Season veal with salt and pepper.In a large skillet heat oil and butter and brown veal on all sides removing to plate when brown.When they are finished add onion, carrot and celery to skillet, soften adfd flour and stir 2 minutes. Add wine and whisk until smooth, bring to a boil add broths, tomato, pepper, italian seasoning, bay leave, hot sauce and cream boil 5 minutes whisking.Add romano cheese and stir in, remove from heat and proceed with cooking method..
- FOR PRESSURE COOKER.
- Combine veal with sauce in pressure cooker.Cook on high pressure 1 hout, either natural or rapid realease is fine..
- FOR CROCKPOT (SLOW COOKER).
- Combine veal with sauce in crockpot, cook on low 8 to 9 hours.
- FOR OVEN BRAISING.
- Combine veal with sauce in baking dish with tight cover, cook at 325 for 2 hours. Check once or twice to be sure the veal has enough liquid, add water if it is evaperating to much. A tight cover will help prevent evaporation. After 2 hours make sure meat is fall off the bone tender, if not cook a bit longer..
- FOR ALL METHODS.
- When time is up remove meat to a platter, degrease sauce and boil to desired thickness. Serve with Gremolata and extra romano cheese at the table..
- MAKE GREMOLATA.
- Combine all ingredients well in a bowl..
- Serve with mashed potatos, pasta or rice!.
The marrow in the shank bones bathes everything in its rich. This Osso Buco from Chef Ludo Lefebvre is meltingly tender and full of flavor from Chianti and fresh herbs. Get the recipe from Food & Wine. A classic ossobuco recipe with risotto milanese. My ossobuco recipe is made with elk shank, but veal, beef or pork all work fine.