Lidias Osso Bucco Recipe

Lidia Bastianich's Ossobuco alla Milanese TODAY

WEBNov 12, 2019 · 2. Heat the olive oil in a large Dutch oven over medium heat. Season the ossobuco with the salt and pepper. …

Rating: 4.2/5(99)
1. 1. Tie the bay leaves and rosemary together with a string. Pour the chicken broth into a small pot and keep it hot over low heat.
2. 2. Heat the olive oil in a large Dutch oven over medium heat. Season the ossobuco with the salt and pepper. Spread some flour on a plate. Dredge the ossobuco in the flour, tapping off the excess. When the oil is hot, add the ossobuco and brown on all sides, about 6-7 minutes in all. Remove them to a plate.
3. 3. Add the onion, carrots and celery to the Dutch oven. Cook until the onion begins to soften, and all of the vegetables are caramelized, about 5 minutes. Clear a space in the pan and add the tomato paste. Cook and stir the tomato paste in that spot until it is toasted and darkened a bit, about 1 minute, then stir it into the vegetables. Add the wine and the herb package. Bring to a boil, and cook until the wine is reduced by half, about 3 minutes.
4. 4. Drop in the cloves and the orange peel (reserve the zest from the other orange for later). Return the ossobuco to the pot in one layer and pour enough chicken broth over the top that it almost, but not quite, covers the meat. Adjust heat so the liquid is simmering, cover, and cook until the ossobuco is tender, about 1 hour.

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Ossobuco Milanese (Braised Veal Shanks) Inside The …

WEBMay 17, 2021 · Put the flour on a plate and dust all sides of the veal shanks in flour, shaking off any excess (photos 1 & 2). Heat 1-2 tablespoon of …

1. Sprinkle the veal shanks with salt and press it into it so it sticks. Put the flour on a plate and dust all sides of the veal shanks in flour, shaking off any excess.
2. Heat 1-2 tbsp of olive oil in a large skillet or Dutch oven. Once hot, brown the veal on both sides. Remove and set aside on a plate.
3. To stop the ossobuco from falling apart while it cooks you can tie each piece with kitchen string. This is only necessary for presentation purposes and doesn’t affect the flavour.
4. Heat more olive oil in the same pan you browned the veal if necessary then add the finely chopped carrot, celery and onion. Saute the vegetables on a medium heat until softened but not browned. Add the garlic and saute for 1 more minute.

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