large Dutch oven. Brown osso buco on both sides for 2
Preheat oven to 350\u00b0F. Dust osso buco in seasoned flour, shaking off any excess.
Heat oil in a Dutch oven on medium. Brown osso buco, in batches, 2-3 minutes each side. Transfer to a plate and keep warm.
In same pan, saute onion, carrot, celery, garlic and bay leaves 3-5 minutes, until softened. Stir in the tomatoes and red wine and cook 2-3 minutes. Season to taste.
Return osso buco to sauce and coat well. Bake, covered, 1 1/4-1 1/2 hours, turning halfway through cooking, until meat is tender.
nto shallow bowls. Top with Osso Buco, zest and oregano.
Serve
Instructions: Osso Buco.
Pre-heat oven at
until onion softens. Add wine, beef stock and 1/2 cup
ith salt and pepper.
OSSO BUCO: Preheat oven to 325*.
hallow serving bowls. Top with osso buco. Garnish with lemon zest and
ver the top of the Osso Buco.
nd pepper to taste. Serve osso buco on a bed of saffron
Season the flour with salt and pepper to taste. Toss the veal shank slices with the flour until evenly coated. Melt the butter and olive oil in a large skillet over medium heat. Cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side.
Combine the onions, carrots, celery, and garlic in a large slow cooker. Set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. Season with oregano and the bay leaf.
Cook on Low for 8 hours until the meat is falling off of the ...
uch better flavor for the osso buco dish.
Remove shanks to
wooden spoon. Add wine, beef broth, basil, thyme, oregano, bay
our in the tomatoes and beef stock, and season with salt
o 375 degrees. Season the osso buco with 1/2 teaspoon salt
Add first 10 ingredients to your crock pot and set on low for 6- 8 hours.
In a large skillet add oil and put over a medium high heat. In the mean time season the ox tail well with salt and pepper then dust well in seasoned flour. Add the veal shanks to the skillet and brown on all sides (about 3-4 minutes per side). Remove the shanks from the skillet and place directly into your crock pot. Lid it up and let it do its thing.
When finished serve over white rice and enjoy.
Toss veal in flour, shaking off excess. Heat half of the oil in a saucepan on high. Brown veal in batches, 4-5 minutes each side. Transfer to a plate.
Heat remaining oil in same saucepan. Saute onion, garlic and chili flakes 3-4 minutes, until onion is tender. Stir in stock, tomatoes, wine, vinegar and tomato paste.
Return meat to saucepan with bay leaves. Bring to boil, then reduce heat. Simmer, covered, 1 1/4 hours.
Add vegetables. Simmer, uncovered, another 20-25 minutes until tender.
br>MAKE AHEAD The Carrot Osso Buco can be refrigerated overnight. Reheat
Trim fat from veal.
Sprinkle with salt and pepper; coat with flour.
Cook over medium heat until brown on all sides, about 20 minutes.
Stir in broth, wine, garlic and bay leaf.
Heat to boil. Reduce heat; cover and simmer 1 1/2 to 2 hours.
Remove veal; skim fat from broth.
Return veal to broth.
Cook spaghetti as directed on package; drain.
Sprinkle veal with parsley and lemon peel.
Heat to boil; reduce heat.
Cover and simmer 5 minutes. Serve on spaghetti; sprinkle with cheese.
Heat 2 Tbls olive oil in frypan or directly in a large shallow casserole dish.
Add the onion and cook over low heat until soft and golden.
Add garlic and cook for 1min.
Remove from the pan.
Dust veal with flour and brown both sides in the hot pan in batches and remove.
Return the onion to the casserole and stir in any remaining flour.
Slowly stir in tomatoes, coke and stock and add French onion soup powder.
Combine well.
Return the veal to the casserole and bring to boil, stirring.
Cover and reduce heat to low so ...
Combine the veal and the next 5 ingredients then reserve mix and rinse off your hands.
Heat a medium soup pot over medium to medium-high heat.
Begin to chop veggies while pot heats up: dice carrots into 1/4 inch pieces, chop celery and onion.
Add extra-virgin olive oil to hot pot and carrots. Turn carrots to coat them in oil and add celery and onion as you get them chopped up. Work near the stove so you can chop, then drop into the pot.
Season the vegetables with salt and pepper and a bay leaf. Stir vegetables and cook 5 minutes ...