Deluxe osso buco


"Discover how to cook this meat recipe. Recipe free. Delicious healthy recipe. Meat recipe, cooking tips and food recipe. Easy and quick meat recipe for free!"
Recipe by: abdellali

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (3 votes)


375 people have saved this recipe

Preparation Time:
10 Min
Serves:
6
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:



2 oz Butter
1/2 c Thinly sliced onion
2 lg Veal shanks (5 1/2-to-6 lb)
- cut in 3 pieces each
Flour for dredging
Salt
Freshly ground black pepper
1/2 c White wine
1 tb Tomato paste; dissolved in
1/2 c Water
1 lg Clove garlic; minced
1 tb Minced parsley
1/2 Lemon; Grated peel only

The garlic-parsley-lemon peel finish is called "gremolata" and is
classic. The hollow bone (osso buco) of the veal shanks gives this
dish its name. MELT THE BUTTER in a large casserole. Add the sliced
onion and saute over medium heat until soft and just beginning to
color (about 10 minutes). With a slotted spoon, remove the onion to a
plate and press it against the plate to extract its juices and let
them run back into the pan. Discard the onion. Dry the veal pieces
with paper towels. Flour them lightly and brown them over medium heat
in the onion-flavored butter. Salt and pepper the pieces, raise heat
to medium-high and pour on half the wine. After a moment, turn the
pieces of veal over, salt and pepper the other sides. Pour on the
rest of the wine when the first half has evaporated. When all the
wine has evaporated, arrange the veal pieces so that the wide marrow
opening is up. Add the diluted tomato paste, cover, and cook over low
heat about 1 1/2 hours, or until the veal is tender. During that
time, move the pieces around to prevent them from sticking, and baste
them occasionally with their cooking juices, using a bulb baster, but
don't turn them over lest the marrow dissolve and run out. (You can
add a tablespoon or 2 of warm water if the sauce seems to be drying
out--but the veal will probably exude plenty of its own juices after
the first half hour of cooking.) While the veal is cooking, finely
chop together the garlic, parsley and lemon. Five minutes before
serving, stir it into the casserole. Classically, this dish is served
with risotto Milanese, made with saffron and Parmesan cheese, but any
simple rice or pasta preparation will do.

Browse by categories


Celebrity Chefs Recipes (cooking)


Alain Ducasse
(celebrity chef)

Alain Ducasse

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million

See all celebrity chefs

Celebrity chefs

Gordon Ramsay
(celebrity chef)

Gordon Ramsay

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

See all celebrity chefs

Celebrity chefs

Paula Deen
(celebrity chef)

Paula Deen

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Rice recipes

Rice recipes

Rice recipes

Discover the best rice recipes with pictures: risotto, basmati, brown rice. Try delicious rice free recipes.

Discover the lastest recipes

recipes
Salad recipes

Salad recipes

Salad recipes

Discover the best salad recipes with pictures: lettuce, tomato, etc...
Delicious and light salads!

Discover the lastest recipes

recipes
Meat recipes

Meat recipes

Meat recipes

Discover the best meat recipes with pictures: chicken, pork, beef, veal, etc... Try delicious meat free recipes!

Discover the lastest recipes