osso bucco

Osso bucco is a delicious tender, flavorful braised beef shank dish that is the perfect way to enjoy this cut of meat.&nbsp;

Osso Bucco (Braised Beef Shanks Recipe)

beef shanks

butter

garlic

onion

carrots

dry white wine

540 tomatoes

beef stock

salt and pepper

If you want, dredge the beef shanks through flour and coat it. ( I skip this to keep it lower carb)&nbsp;

Melt the butter in a large oven safe braising pan over medium to medium-high heat.&nbsp;

Fry the beef shanks in the butter until browned on the outside.

Remove the beef shanks to a plate, and keep warm.&nbsp;

Add the onion slices to the skillet; cook and stir until the onion is tender.&nbsp; Add in the garlic and the carrots and fry until the garlic is fragrant.&nbsp;

Pour in the white wine and deglaze the pan at this point. Stir in the beef broth and the tomatoes.&nbsp;

Return the beef to the pan, making sure the shanks are submerged in the sauce.&nbsp;

The best way to cook now is to place the lid on top and cook the shanks in a 300 °F for 4-5 hours, until the meat is tender and falling off the bone.&nbsp;

For stove top, cover and simmer on the stove top over low heat for 2-3 hours, checking and moving the meat occasionally to ensure that the bottom is not burning.&nbsp;

Classic Italian Osso Buco recipe - stew made with veal shanks cooked in tomato sauce and white wine.&nbsp; Osso Buco is traditionally topped with Gremolata - an easy-to-make condiment made with parsley, lemon zest, and garlic.&nbsp; Serve these veal shanks over creamy polenta or saffron risotto (Risotto Alla Milanese).

Italian Osso Buco (Braised Veal Shanks)

lb veal shanks ((2 fillets of osso buco))

salt

olive oil

onion (, diced)

carrot (, peeled, diced)

garlic (, minced)

water

chicken bouillon

thyme

14.5 oz tomatoes (, diced, from the can)

tomato paste

parsley (, chopped)

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.

To the same skillet add diced onion, carrots, garlic.&nbsp;&nbsp;Saute on medium heat briefly.

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.

Return veal shanks to the skillet.&nbsp; Note:&nbsp; 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.&nbsp; However, using the kitchen string is optional.&nbsp;

Make sure the veal shanks sink in the sauce and touch the bottom of the skillet, with the sauce rising to the sides of each veal shank.&nbsp;

Place 2 large whole sprigs of rosemary around Osso Buco veal, and sink them in the sauce. You will later remove them so keep them whole. Cover with lid.

Simmer for 2 hours, occasionally checking to make sure the heat is low enough and that the liquid does not evaporate too much and to check on the softness of the veal.  In the end, the liquid should be reduced.  If not, increase heat until the sauce reduces and thickens.

Season with salt if needed.&nbsp; Top veal with chopped parsley and garlic.

Simple and hearty, this veal dish is delicious with buttery gnocchi.

Ossobuco with verjuice, fennel & saffron

(about 1.8kg) veal ossobuco

(about 450 grams) fennel,

garlic cloves, thinly sliced

saffron threads

milliliters (1 cup) verjuice or white wine

milliliters (2 cups) Massel chicken style liquid stock

sage sprigs

gnocchi,

What does winter mean? Slow-cooked beef topped with golden dumplings.

Red wine & beef pot pies

2kg beef ossobuco

brown sugar

tsp smoked paprika

tsp black pepper

btl red wine

Continental Beef Stock Pots

mixed herbs

cap mushrooms, thickly sliced

leek, finely chopped

(1/3 cup) plain flour

Worcestershire sauce

(1 1/2 cups) self-raising flour, sifted

natural yoghurt

milliliters (1/2 cup) cold water

horseradish cream

huile, ail, tomates concassées, carotte, oignon, vin blanc sec, bouquet garni, farine, poivre, sel, jarret de veau

Osso bucco de veau

cl d'huile

gousses d'ail

boîte de 400 g de tomates concassées

200 g de carotte

g d'oignon (environ 2)

cl de vin blanc sec

bouquet garni

farine

poivre

tranches de jarret de veau d'environ 200 g chacune

Fariner la viande, tapoter pour retirer l'excédent. Les faire dorer sur toutes les faces dans une cocotte-minute avec un fond d'huile.

Peler et couper les carottes en rondelles épaisses, émincer les oignons, hacher l'ail. Les ajouter dans la cocotte, ainsi que les tomates et le vin blanc. Saler, poivrer, ajouter le bouquet garni et fermer la cocotte.

Laisser cuire 45 min à partir de la mise en rotation de la soupape, à feu doux.

https://assets.afcdn.com/video13/20140813/v503016_12375_2_HD.mp4

When it comes to comfort food Pork Osso Bucco is at the top of my list. This easy to make delicious pork dish warms the body and the soul.

Braised Pork Osso Bucco

pork shanks (approx 5 pounds total weight)

all-purpose flour

salt (to taste)

black pepper (to taste)

carrots (chopped)

celery

garlic (minced)

red pepper

red wine

tomatoes

chicken stock

rosemary

Dredge the pork shanks in flour seasoned with sea salt and black pepper.

Add vegetable oil to a large dutch oven (6-7 quarts or a large skillet) over medium-high heat. Sear the pork shanks for about 2 minutes on each side.

Once seared on all sides, remove the pork shanks from the pan and set aside until needed.**Discard the oil if it’s burnt and start with fresh oil, but don’t clean out the pan. We want all those tasty bits stuck to the pan for the sauce.

Add the celery, carrots, onions, to the pot. Let the vegetables cook over medium heat for 5-7 minutes or until they have all been lightly cooked

After lightly cooking the vegetables, add the red wine to the dutch oven. Turn the heat down and scrape all the bits off the bottom of the pan.**This process is called deglazing.

After deglazing the pan, add the stock, tomatoes, tomato paste and herbs to the pot.Allow the mixture to simmer over medium heat for 5 minutes

Add the pork shanks back into the pot of tomato sauce.  Cover and place into a preheated 325-degree oven and let the pork shanks braise in the sauce for 3 hours.

After three hours, the pork shanks will be fork tender and incredibly delicious. As you can see there is a good amount of fat that has been cooked off.Gently remove the pork shanks from the pan and skim off most of the fat. Mix the remaining fat into the sauce. This fat will add an incredible amount of flavor so don’t take it all out.

Spoon the finished tomato sauce onto a serving dish or casserole and place the pork shanks on the sauce. Garnish with chopped parsley.

Serve with potatoes, polenta, or your favorite pasta or grain and enjoy!

oignon, courgette, champignon, sauce tomate, miel, huile d'olive, sel, poivre, tendron de veau, tomates pelées

Osso Bucco à la tomate

oignon

courgette

g de champignon émincés

cl de sauce tomate

c.à.s de miel de carotte

c.à.s d'huile d'olive

pincée de sel

pincée de poivre

morceaux de tendron de veau

500 g de tomates pelées

Dans une cocotte, faire chauffer l'huile avec l'oignon émincé. Quand les oignons commencent à dorer, ajouter le miel et remuer.

Puis faire dorer les morceaux de viande sur les deux faces. Ajouter la courgette coupée en rondelles puis les champignons égouttés.

Enfin, ajouter la boite de tomates pelées puis la sauce tomate de façon à presque recouvrir le tout.

Faire cuire à la vapeur en fermant la cocotte pendant 10-15 minutes. C'est prêt.

Who doesn't love veal osso bucco? It's a classic winter dish that represents all that's great about the stick-it-in-the-oven-and-forget-about-it thinking behind one-pot roasts, says Matt Moran.

Red-wine-braised veal osso bucco

(250 grams) plain flour

veal

leek,

carrots, chopped

celery stalks, trimmed, chopped

(160 milliliters) sunflower oil

Puy lentils

Swiss brown mushrooms

(500 milliliters) red wine

(500 milliliters) orange juice

2L (8 cups) veal stock (substitute beef stock)

bay leaves

oregano, leaves picked

Micro parsley and torn baguette, to serve

oregano, leaves picked, finely chopped

parsley, leaves picked, finely chopped

orange

lemon

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

This slow cooked beef shank is meltingly tender, flavorful and oh so comforting.

Beef osso buco

beef

tsp salt

tsp pepper

flour

onion (medium/small)

carrot (medium/small)

rib celery

olive oil ((approx,

white wine (180 milliliters)

tomato paste (tomato puree)

chicken stock (480 milliliters)

bay leaf

parsley

Pat dry the beef shanks with kitchen paper then sprinkle salt and pepper on both sides of them. Dust both sides of the shanks with flour so that they are evenly but lightly covered then shake off any excess.

Prepare the vegetables by dicing the onion, carrot and celery into a relatively fine dice. Finely dice the garlic.

Warm the oil over a medium-high heat in a dish wide enough to hold the shanks in a single layer but ideally not too much larger - I used a cast iron braiser.

Once the oil is hot, add the shanks and sear on both sides. Make sure you don&#39;t turn them too quickly - you want to get a good level of browning on both sides. Turn to sear slightly on the edges as well.

Once seared all over, remove the shanks from the skillet. If you prefer, you can then tie kitchen twine around them to hold them together better during the rest of the cook but it is not needed if you don&#39;t mind that the shanks may break up slightly.

Reduce the heat slightly and add the onion, carrot and celery. Add a little extra oil if needed. Cook, stirring now and then, for around 5 minutes to soften them. Once the onion is going translucent, add the garlic and continue to cook for a couple more minutes.

Add the wine and bring to a simmer. Scrape the bottom of the pot to remove any browning (it adds flavor to the dish) as it simmers a couple minutes.

Allow the wine to reduce by around half or more - it will become almost syrup-like - then add the tomato paste, stock, thyme sprig and bay leaf. Stir to mix them well and break up the tomato paste, bring back to a simmer then return the shanks to the pot.

Cover the pot and reduce the heat to low so that the liquid continues to simmer but relatively gently. Leave to cook for 2 hours, checking now and then. If your shanks are partially out of the liquid, turn them ever half hour or so.

After around 2 hours, the shanks should be relatively tender when you pull at the meat gently with a fork. If not, cook a little longer. Once tender, remove the lid and continue to cook, simmering gently, for a further 30 - 40 minutes to reduce the sauce slightly.

As the shanks are finishing up cooking, make the gremolata. Finely chop the parsley and garlic and mix the two along with the lemon zest so they are well distributed.

Serve the shanks (traditionally over risotto alla Milanese/saffron risotto) with sauce over the top and with some of the gremolata sprinkled on top.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1643077923/qncqhjbn2b13rk9fnfna.mp4

Osso bucco is a traditional slow cooked Italian dish. You traditionally use veal shank but this beef osso buco is made in the same way with a cut you may find more easily. It has the same delicious meltingly tender meat and bright gremolata finish. Perfect comfort food.

My easy Slow Cooker Beef&nbsp;Osso Bucco&nbsp;comes with a thick, savory&nbsp;tomato sauce and chunks of tender, slow-cooked vegetables! Treat yourself and your guests to elegant Italian comfort food at its best, without any stress and little prep work!

Slow-Cooker Beef Osso Bucco

beef osso buco (also called beef shanks)

carrots (sliced)

garlic (cut in half and germ removed)

balsamic vinegar

tomato paste (1 can)

tomato sauce

basil leaves

Heat olive oil in a non-stick skillet on high heat. Brown each piece of meat on both sides and transfer to crock-pot. Season with salt and pepper.

In the same skillet, add carrots and garlic, and cook for about 1 minutes. Transfer to a crock-pot.

In a bowl, combine balsamic vinegar, tomato paste, tomato sauce and basil leaves. Pour over meat in crock-pot.

Cook on low for 6 hours and serve with mashed potatoes and a green salad.

Cooked in a pressure cooker, these tender shanks are braised in a mouth-watering gravy and served on a bed of creamy polenta.

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Top 11 osso bucco recipes from across the web

The most viewed osso bucco recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Osso Bucco (Braised Beef Shanks Rec...

Italian Osso Buco (Braised Veal Sha...

Ossobuco with verjuice, fennel & sa...

Red wine & beef pot pies

Osso bucco de veau

Braised Pork Osso Bucco

Osso Bucco à la tomate

Red-wine-braised veal osso bucco

Beef osso buco

Slow-Cooker Beef Osso Bucco

Beef Osso Bucco with Creamy Polenta...

The most viewed osso bucco recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine