How do I make Osso Buco?

Question

A veal dish

Answer 1

Veal Osso Buco

2 slices pancetta, thick, diced (about 1/4 pound) or 1/4 lb sliced bacon
1/4 cup olive oil
2 1/2-3 lbs cut veal shanks (4 to 6 pieces 2-3 inches thick)
1 cup diced carrots
1/2 cup diced celery
1 large diced onion
5 chopped garlic cloves
3 anchovy fillets, minced to a paste
3-4 sprigs fresh thyme
1/8 cup capers, rinsed
1/2 cup olives, your favorite
1 cup dry white wine (optional)
1-2 cup chicken stock or veal stock
flour, for dusting the meat before browning
salt and pepper

Gremolata

2 tablespoons minced flat leaf parsley (Italian)
1 tablespoon grated lemons, zest of
2 garlic cloves, minced
2 tablespoons flour, mixed with water to make a slurry (optional)



Preheat oven to 325°.

Preheat a dutch cast iron oven over medium heat.


Season the veal shank liberally with salt and pepper.

Add the diced pancetta to the preheated pan, and cook, stirring occasionally.

When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel.

If necessary, drain off all but two tablespoons of the fat from the pan add olive oil.

Dredge the veal shanks through some flour, shake off any excess and add the meat to the hot fat in the pan.

Turn the heat under the dutch oven to medium high and cook the meat on each side until well browned (about 5 minutes per side).

Remove the shanks to a plate.

Add the mirepoix to the dutch oven.

Cook the mirepoix (Carrots, Onion, & Celery), until the onions are translucent (about five minutes) and toss in the garlic, thyme, capers, olives and anchovies.

Continue cooking until the vegetables just begin to brown (about 10 minutes).

Add the pancetta & shanks back to the pan.


Pour in the wine, and then add enough stock or broth to come about half way up the side of the shanks.
Cover the pan and put it in the oven to cook until the meat is as tender.
The more braising time, the more tender the meat.
It should take at least 2 hours, at which point you'll have a fine dish.
More time is better, but make sure to add more wine if needed.
Optional: Remove meat and cover add the slurry to the liquid stir in completely and cook 5 more minutes stove top till thickened.
Top with Gremolata.

Answer 2

Veal Osso Buco:

2½ hours 20 min prep
4-6 servings

2 slices pancetta, thick, diced (about 1/4 pound) or 1/4 lb sliced bacon
1/4 cup olive oil
2 1/2-3 lbs cut veal shanks (4 to 6 pieces 2-3 inches thick)
1 cup diced carrots
1/2 cup diced celery
1 large diced onion
5 chopped garlic cloves
3 anchovy fillets, minced to a paste
3-4 sprigs fresh thyme
1/8 cup capers, rinsed
1/2 cup olives, your favorite
1 cup dry white wine (optional)
1-2 cup chicken stock or veal stock
flour, for dusting the meat before browning
salt and pepper
Gremolata
2 tablespoons minced flat leaf parsley (Italian)
1 tablespoon grated lemons, zest of
2 garlic cloves, minced
2 tablespoons flour, mixed with water to make a slurry (optional)

1. Preheat oven to 325°.
2. Preheat a dutch cast iron oven over medium heat.
3. Season the veal shank liberally with salt and pepper.
4. Add the diced pancetta to the preheated pan, and cook, stirring occasionally.
5. When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel.
6. If necessary, drain off all but two tablespoons of the fat from the pan add olive oil.
7. Dredge the veal shanks through some flour, shake off any excess and add the meat to the hot fat in the pan.
8. Turn the heat under the dutch oven to medium high and cook the meat on each side until well browned (about 5 minutes per side).
9. Remove the shanks to a plate.
10. Add the mirepoix to the dutch oven.
11. Cook the mirepoix (Carrots, Onion, & Celery), until the onions are translucent (about five minutes) and toss in the garlic, thyme, capers, olives and anchovies.
12. Continue cooking until the vegetables just begin to brown (about 10 minutes).
13. Add the pancetta & shanks back to the pan.
14. Pour in the wine, and then add enough stock or broth to come about half way up the side of the shanks.
15. Cover the pan and put it in the oven to cook until the meat is as tender.
16. The more braising time, the more tender the meat.
17. It should take at least 2 hours, at which point you'll have a fine dish.
18. More time is better, but make sure to add more wine if needed.
19. Optional: Remove meat and cover add the slurry to the liquid stir in completely and cook 5 more minutes stove top till thickened.
20. Top with Gremolata.

Answer 3

I got this info at... newitalianrecipes.com

Yes, all osso buco recipes are not equal, not by any means. In our opinion, a really good osso buco has that tangy, rich depth of flavor thing going, that only can be obtained by layering flavors. To us, layering is gourmet cooking personified.

After many, many efforts, we have constructed an osso buco recipe comparable to that found in fine Italian restaurants. That doesn’t mean we are necessarily finished with New Italian Recipe’s Osso Buco. Like most of the “traditional” Italian recipes featured here, our osso buco will be forever “evolving”. That’s what gourmet cooking is all about for us.

From all we’ve read, Osso Buco is a Milanese dish. The name means “bone with a hole” or “hollowed bone”. This refers to the veal shank bone with a large and tasty marrow filling. At the end, this dish is often garnished with a gremolata (or Gremolada), consisting of a mixture of Italian parsley, garlic and grated lemon peel. We like to add a T or so of fresh lemon juice and only a “bit” of the grated peel, but that is just our personal taste. Osso Buco’s traditional partner is a Milanese style risotto. We sometimes serve it with garlic mashed potatoes, though. The osso buco gravy slathered over mashed potatoes? Yum, yum!

We hope you like this one as much as we do.



New Italian Recipes Presents
Italian Osso Buco

Ingredients:
3 lbs. Veal shanks Note: If you can’t find veal, or the cost is prohibitive, you might try lamb shanks. Some recipes say you can substitute beef shanks. Keep in mind, if you use lamb or beef, the meat won’t be as “fall off the bone” tender. The wonderful, meaty-vegetable stew taste will be there, however, so it’s still worth it. Additional Note: If you use veal, you may want to tie cooking twine around the shanks to keep them from falling completely apart during cooking.

3-4 T extra virgin olive oil
2 T butter or Butter Buds
1 red onion, coarsely chopped
½ green bell pepper, coarsely chopped
½ red bell pepper, coarsely chopped
3 carrots, peeled and coarsely chopped
1 large stalk celery, coarsely chopped
5-6 cloves garlic, thinly sliced
1/3 cup Marsala wine (or dry sherry)
1/3 cup brandy
1 T balsamic vinegar
2 T tomato paste
1 sprig rosemary
4 sprigs thyme
2 bay leaves
2 cups chicken broth (homemade chicken stock recipe)


Veal or beef stock can be substituted.
Salt and pepper to taste

Gremolata:
2 T chopped Italian Parsley
1 clove garlic, minced
½ t grated lemon peel
1 T lemon juice

Mix in a bowl and reserve to sprinkle over individual servings.

Answer 4

here you go:

3 lbs. Veal shanks Note: If you can’t find veal, or the cost is prohibitive, you might try lamb shanks. Some recipes say you can substitute beef shanks. Keep in mind, if you use lamb or beef, the meat won’t be as “fall off the bone” tender. The wonderful, meaty-vegetable stew taste will be there, however, so it’s still worth it. Additional Note: If you use veal, you may want to tie cooking twine around the shanks to keep them from falling completely apart during cooking.

3-4 T extra virgin olive oil
2 T butter or Butter Buds
1 red onion, coarsely chopped
½ green bell pepper, coarsely chopped
½ red bell pepper, coarsely chopped
3 carrots, peeled and coarsely chopped
1 large stalk celery, coarsely chopped
5-6 cloves garlic, thinly sliced
1/3 cup Marsala wine (or dry sherry)
1/3 cup brandy
1 T balsamic vinegar
2 T tomato paste
1 sprig rosemary
4 sprigs thyme
2 bay leaves
2 cups chicken broth

Answer 5

this dish works great in a Crockpot or slow-cooker, but you can do it on the stove in a heavy Dutch oven with a tight fitting lid.

take about 4 - 6 veal shanks (nice meaty ones, you will need to get them from the butcher or meat-cutter's counter) and brown off on both sides in a little olive oil. add 1/2 cup diced carrots, one large onion diced to the pan & sautee slightly. add zest of one lemon, one tablespoon tomatoe paste and 2 cups chicken or veal stock. (you can also use 1 cup white wine plus 1 cup stock, delicious) salt & pepper to taste (not too much salt, since you will be slow cooking this for a long time & flavors concentrate). cover & cook: in slow-cooker, 8-10 hours; on stove top - bring to a boil then reduce to low & cook for 10-15 hours, or until meat begins to fall from the bones. serve with a cut pasta like rigatoni or penne rigati and some nice crusty bread. a medium white wine like pinot gris, pinot grigio or sauvingnon blanc goes well with this dish.