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
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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
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Osso Buco Steak ????/ İlikli Dana İncik Doğa usulü ????
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After a long walk I decided to spend some time by the river and feasted on handmade wooden utensils followed by a delicious Osso Buco steak.
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Osso Buco by Chef Ludo Lefebvre
Chef Ludo Lefebvre is showing us how to make osso buco (braised veal shanks) in this episode of Ludo à la Maison, his show with Food & Wine Magazine!
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Italian Veal Osso Buco Recipe
The Bald Chef shows you how to cook this famous recipe from Italy, Osso Buco . Some call this Osso Bucco, and it is a Veal shank slow cooked Italian style These recipe is braised in a tomato sauce with Baby Bella Mushrooms. This Italian recipe is served atop of a bed of fresh Pasta, this is the Southern version of this recipe and is indeed restaurant quality. Give this great Italian Veal Osso Buco recipe a try and you will love it!
The Best Italian Dish | Veal Osso Buco by Alessandras Food is Love
Osso buco | Osso Buco with Risotto or Pasta - Video Recipe
Ingredients for Osso buco:-
3 x 1 lb each Veal Osso buco
(3 x 450 grams) larger or smaller will not make a difference.
1 cup of All-Purpose Flour
Salt and Fresh Cracked Black Pepper to taste
2 tbsp Extra Virgin Olive Oil
1 tbsp Butter
1 medium onion minced
3 Carrots diced
2 large Celery Stalks or 3 smaller ones diced
2 medium Tomatoes chopped
1 cup of White Wine (240 ml)
2 1/2 cups beef Broth(stock) (600 ml)
Sprig of Fresh Rosemary
Small bunch Parsley
For The Gremolata
1/4 cup chopped fresh Parsley
1 clove of Garlic minced
Zest of a lemon
1 tsp Extra Virgin Olive Oil
Osso buco
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