How To make Osso Buco
2 oz Butter
1/2 c Thinly sliced onion
2 lg Veal shanks (5 1/2-to-6 lb)
- cut in 3 pieces each Flour for dredging Salt Freshly ground black pepper 1/2 c White wine
1 tb Tomato paste; dissolved in
1/2 c Water
1 lg Clove garlic; minced
1 tb Minced parsley
1/2 Lemon; Grated peel only
The garlic-parsley-lemon peel finish is called "gremolata" and is classic. The hollow bone (osso buco) of the veal shanks gives this dish its name. MELT THE BUTTER in a large casserole. Add the sliced onion and saute over medium heat until soft and just beginning to color (about 10 minutes). With a slotted spoon, remove the onion to a plate and press it against the plate to extract its juices and let them run back into the pan. Discard the onion. Dry the veal pieces with paper towels. Flour them lightly and brown them over medium heat in the onion-flavored butter. Salt and pepper the pieces, raise heat to medium-high and pour on half the wine. After a moment, turn the pieces of veal over, salt and pepper the other sides. Pour on the rest of the wine when the first half has evaporated. When all the wine has evaporated, arrange the veal pieces so that the wide marrow opening is up. Add the diluted tomato paste, cover, and cook over low heat about 1 1/2 hours, or until the veal is tender. During that time, move the pieces around to prevent them from sticking, and baste them occasionally with their cooking juices, using a bulb baster, but don't turn them over lest the marrow dissolve and run out. (You can add a tablespoon or 2 of warm water if the sauce seems to be drying out--but the veal will probably exude plenty of its own juices after the first half hour of cooking.) While the veal is cooking, finely chop together the garlic, parsley and lemon. Five minutes before serving, stir it into the casserole. Classically, this dish is served with risotto Milanese, made with saffron and Parmesan cheese, but any simple rice or pasta preparation will do.
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This Julia Child Ossobuco recipe from The French Chef cookbook may be one of her best. #juliachild #jamieandjulia #antichef #ossobuco
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THE ONE DINNER I ALWAYS MAKE TO IMPRESS MY GUESTS | SAM THE COOKING GUY
There are many great things to serve for dinner, but not much beats this deceptively simple, crazy delicious and MOST impressive Beef Osso Bucco!
#BeefFarmersandRanchers @beefitswhatsfordinner #BeefUpTheHolidays
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00:00 Intro
00:42 Addressing the steak
1:45 Tying up & seasoning steaks
2:43 Searing steaks
3:32 Cooking vegetables
4:11 Building the sauce
5:18 Adding back steaks
5:49 Baking instructions
6:29 Roasting garlic
7:40 Making polenta
10:54 Osso buco reveal
11:10 Serving
13:03 First Bite
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15:18 Outro
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Binging with Babish: Osso Buco from The Office
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This week, we're taking a look at a winter classic, courtesy of one of the most painful scenes in television history: the dinner party from The Office. Jan's (very) slowly-braised veal shanks are clearly seen served with Risotto alla Milanese, a classic saffron-scented version of the decadent Italian staple. Put it all together, and you've got the perfect dish to weather the winter - or at least the world's most awkward dinner party.
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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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