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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
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.
How do I make an amazing and easy veal osso bucco
Veal hindshanks browned in butter and braised for an hour and a half - tender and tasty
Osso buco au vin blanc cuit au Romertopf avec pâtes & gremolata / En cocotte au four - Recette # 235
Recette facile d'un osso buco de veau cuisiné en Römertopf - cette fois-ci on l'a fait avec vin blanc et on sert avec des pâtes fraîches et, bien sûr, le gremolata indispensable ;-)
Ingrédients pour 4 personnes:
2 kg. d'osso buco de veau (ac. os)
2-3 dl de farine de blé
3 oignons
3 carrottes
3 branches de céléri
5 gousses d'ail
2 boîtes (à 400 gr) de tomates hachées
1/2 litre de vin blanc
1 c. à soupe de thym séché
1-2 lauriers
huile neutre (colza par ex.)
sel & poivre
Gremolata: 1-2 gousses d'ail, une poignée de persil & zeste d'un citron
4 heures au four à 150 deg. C / 300 deg. F
Servez avec des pâtes fraîches cuisinées al denté
Musique:
Bleeker Street Blues
YouTube Royalty Free Music
Osso buco recipe - Indirect wood-fired oven (EN subs) | Grill philosophy
Osso buco in a clay pot in the indirect wood-fired oven. Osso buco is made with cross-cut veal or beef shanks and vegetables. We will share with you a Christmas dinner recipe by our friend George Karagiannis, who is a chef and a prodigious cookbook author. We cooked Osso buco in a clay pot, slowly in the indirect wood-fired oven. The flavor of our final dish was unique. Simple, carefully selected ingredients and a special spice blend will give this Osso buco its rich flavor. Let’s see every step of this recipe that George Karagiannis gave us.
Happy cooking everyone!
➧ READ the RECIPE here:
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e-mail: info@amberq.gr
Website (en):
Ιστοσελίδα (ελ):
Fb page: Greek bbq club
Fb group: Grill philosophy
Instagram: @grillphilosophy
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➧ Watch GRILL RECIPES step-by-step:
- Pork burger patties juicy:
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➧ Watch RECIPES in the WOOD FIRED OVEN:
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- Manousos Klapakis (Μανούσος Κλαπάκης) - Toubeleki, Rek:
- Tasos Poulios (Τάσος Πούλιος) - Canonaki:
- Alexandros Kapsokavadis (Αλέξανδρος Καψοκαβάδης) - Mainland laouto (lute), Lavta (lute from Constantinople), Guitar:
➧ CONTACT US:
e-mail: info@amberq.gr
Website:
Fb page: Greek bbq club
Fb group: Grill philosophy
Instagram: @grillphilosophy
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Gennaro's Awesome Ossobuco
Gennaro's back, and you're in for a treat! Ossobuco; a beautiful cut of veal shin, braised with a broth of carrots, onions, and tomatoes, and placed on a simple bed of polenta. Maximum flavour with minimum ingredients!
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OSSO BUCCO with gremolata.
The classic dish from Northern Italy takes some time to cook, but the result is worth waiting for. It gets a deep flavour from the bones and, vegetables and white wine. And as long you have it to cook, it almost take care of it self. You only have to check level of the liquid.
Have fun in the kitchen, bon apetit!
/ Chef Martino