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How To make Osso Bucco (Clay Pot)
3 lb Veal knuckles, cut into
-11/2 inch pieces 1/2 c Flour
1 ts Salt
Freshly ground black pepper 1 ts Oregano
3 tb Finely chopped parsley
2 ts Grated lemon rind
2 Cloves garlic, finely
-chopped 2 Carrots, finely chopped
2 Stalks celery, finely
-chopped 2 tb Tomato paste
1 c Dry white wine
2 tb Oil
1 tb Cornstarch dissolved in
2 tb Cold water
6 sl Lemon
Dishes which require a long cooking period are particularly successful when prepared in a clay pot. Soak the pot in water for 10 minutes. Dredge the veal in flour combined with salt, pepper, oregano, parsley and lemon rind. Place the veal in the pot and add the garlic, carrots, celery, tomato paste, wine and oil. Cover and place in a cold oven. Adjust the heat to 450F and cook for 1 1/2 hours. Combine the cornstarch with water and stir into the pot juices. Return to the oven, uncovered, and continue cooking for 10 minutes until the juices have thickened. Garnish with lemon slices and serve with rice. Makes 4 servings. From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974. Posted by Stephen Ceideberg; November 9 1992.
How To make Osso Bucco (Clay Pot)'s Videos
Traditional Osso Buco recipe from italian grandmother – Amazing meal
Traditional Osso Buco recipe from italian grandmother – Amazing meal
This video will tell you how to make a delicious and creamy Osso Buco.
Dairy free recipe.
Typical Italian recipe.
The best way to eat it, is with fresh tagliatelle pasta and parmesan cheese.
You can add some gremolata as well. Gremolata is an Italian condiment with garlic, olive oil and lemon juice.
Ingredients:
- 10 pieces of veal meat
- Organic Orange zest
- 1 lemon juice
- Thyme
- Bay leaf
- 2 onions
- some flour
- 1 glass of white wine
- 2 celery sticks (Optional)
- 2 garlic cloves
- 240g tomato pulp or tomatoes pealed
- 50g of tomato sauce
- 10 carrots
#traditionalossobuco
#grandmafood
#italianfood
#dairyfree
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Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Cooking Leg of Lamb in Clay Pot! Delicate Meat
Today I am making one of the most delicious dishes - Leg of Lamb in Clay Pots, cooked an on open fire. I am making it on the beach. The lamb meat was so yummy and delicate, because of the fire, the pots and the fresh air. It was a fantastic day and a fantastic dish.
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I travel through Kavkaz, admire the fascinating nature and love cooking in the wild. It makes me feel closer to the nature and ancestors who have walked the same land for hundreds of years. Discovering the most amazing destinations, I get inspiration that makes my meal more satisfying and my travels more fun.
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How to a Use Clay Cooker/Römertopf - Tips to Easy Use of Clay Cooker (Slow Cooking) - MTB Guide
This video is a guide on how to use a clay cooker / Römertopf / Romertopf. We share ideas and tips for how to best use your clay cooker. It is a great kitchen utensil that makes meats tender and delicious as well as great flavourful sauces. All it takes are some good ingredients and a bit of preparation time - and after that it is the oven that does all of the work!
Your Römertopf / Romertopf must:
- soak with water in lid and bottom for 20 minutes before use.
- always be placed in a COLD oven (turn on the oven at wished temperature afterwards).
- after use and cleansing be stored with the lid turned upside down into the bottom part. In this way the clay will not turn moldy inside.
Osso Buco of Veal Ragout (Ragu) slowcooked in Römertopf/Clay Cooker - Braised Meat Ragù - Recipe# 93
Watch the video to learn how to slowcook veal osso buco ragu in a Römertopf / Clay Cooker in the oven. In this variation, after braising we cut up the osso buco meat to resemble ragout / ragù meat pieces - the result is stunning & delicious!
Ingredients for 6 persons:
6 pieces osso buco of veal shank (4 cm / 1.6 inches in thickness)
5 tbsp. of flour + salt and pepper (for flouring the osso buco)
oil for the pan
2 onions
2 carrots
2 branches of celery
3 cloves of garlic
3 dl. / 10 oz. red wine
2 cans (2 x 411 gr / 2 x 14.5 oz.) chopped tomatoes
1 can (5.5 oz / 150 gr.) of tomato puré
500 ml. / 16 oz. veal stock
1-2 bay leaves
1 tbsp. white wine vinegar
1 tsp. sugar
salt & pepper after taste
Fresh pasta (Fettuccine)
salt for the cooking water
Gremolata:
zest of 2 organic lemons
1 large handful of parsley
2 coves of garlic
+ parmesan to grate over the plate before serving
Osso Buco med potatismos
Vardagsmat provar kalvlägg för första gången.
VitaClay Dude Oso Bucco Final
The VitaClay Dude introduces you to his favorite kitchen product! Watch how easy you can make osso bucco in about 5 minutes and it's ready when you are. The VitaClay is the simplest device that reduces sauces, cooks meat to perfection...infinitely better than a pressure cooker or crock pot. Best kitchen device we LOVE.