Osso Buco Recipe Barefoot Contessa

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. Spread some flour …

Rating: 4.2/5(97)
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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Italian Osso Buco (Braised Veal Shanks) Julia's Album

WEBNov 10, 2018 · Instructions. Season osso buco (veal shanks) with salt. Heat olive oil in a large skillet. Add the veal shanks and cook for about 2 …

Rating: 4.9/5(19)
1. Season osso buco (veal shanks) with salt. Heat olive oil in a large skillet. Add the veal shanks and cook for about 2 minutes total on high heat, turning once, until golden-browned. Remove the veal to a plate.
2. To the same skillet add diced onion, carrots, garlic. Saute on medium heat briefly.
3. Add white wine and water, add chicken bullion cubes, mix everything on high heat until chicken bullion cubes dissolve. Add diced tomatoes, tomato paste, stir in. Add fresh thyme and stir in.
4. Return veal shanks to the skillet. Note: If you like, at this point you can use a kitchen string to tie around each veal shank which will help to hold it together during the 2 hour cooking time. However, using the kitchen string is optional.

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