Osso Bucco Recipe

Beef osso bucco Healthy Food Guide

WEBMay 10, 2017 · Lightly coat beef in flour. Heat oil in a large flameproof casserole dish over a medium-high heat. Add beef and cook until …

Rating: 4.7/5
1. Lightly coat beef in flour. Heat oil in a large flameproof casserole dish over a medium-high heat. Add beef and cook until browned on both sides. Remove from dish and set aside.
2. Add garlic, celery and carrots to dish. Cook, stirring, until celery and carrots soften. Add wine and bring to the boil. Stir in tomato paste, tomatoes, stock and thyme. Bring to the boil.
3. Return reserved beef to dish. Cover and simmer for 1 1/2 hours. Uncover dish and simmer for a further 30 minutes, or until beef starts to fall off the bone.
4. Remove beef from dish and cover to keep warm. Bring sauce to the boil then simmer for about 10 minutes, or until slightly thickened.

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Osso Buco Recipe Giada De Laurentiis Food Network

WEBJul 22, 2015 · In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, …

1. Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
2. For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
3. In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
4. In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

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