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Osso Buco

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.

Osso Buco With Pasta

large Dutch oven. Brown osso buco on both sides for 2

Veal Osso Buco Over Saffron Risotto

Instructions: Osso Buco.
Pre-heat oven at

Osso Buco With Couscous

nto shallow bowls. Top with Osso Buco, zest and oregano.
Serve

Osso Buco With Homemade Pesto

ith salt and pepper.
OSSO BUCO: Preheat oven to 325*.

Osso Buco

hallow serving bowls. Top with osso buco. Garnish with lemon zest and

Osso Buco Milanese With Saffron Risotto

nd pepper to taste. Serve osso buco on a bed of saffron

Osso Buco With Artichoke And Lemon

Preheat oven to 350\u00b0F.
Coat veal in flour, shaking off excess. Heat 1/2 tbsp oil and 1 tbsp butter in a large frying pan over medium-high heat. Working in batches, cook veal until browned all over. Stand veal upright in a large, deep baking dish.
Add remaining oil and butter to frying pan. Cook onion and garlic, stirring, until onion softens. Add wine, beef stock and 1/2 cup water. Bring to a boil then reduce heat and simmer for 5 mins, or until mixture reduces by 1/3. Pour over veal. Cover with a lid or foil and transfer to oven ...

Osso Buco With Gremolata

ver the top of the Osso Buco.

Slow Cooker Osso Buco

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 ...

Mike Roy'S Crock Pot Osso Buco

uch better flavor for the osso buco dish.
Remove shanks to

Roasted Potato Leek Soup (Ina Garten Back To Basics)

Preheat oven to 400 degrees.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40-45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4-5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy ...

Orange Fennel Osso Bucco

o 375 degrees. Season the osso buco with 1/2 teaspoon salt

Barefoot Contessa'S Parmesan Black Pepper Crackers -Ina Garten

utter is what Ina calls for in her recipe. I think this

Country Fresh Omelet ( Ina Garten Back To Basics)

er Ina ,\"If you want to serve four people, double the recipe

Osso Buco Tender Tex Mex

br>Plate over polenta, or recipe #218587 to soak up juices

Dessert -- Ina Garten'S Pavlova With Roasted Berries

Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw a 3-1/2 inch circle, 4 times on each piece of paper. turn the paper face down on the baking sheets.
in the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar and salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla.
Carefully fold the remaining 1/3 cup sugar into the ...

Barefoot Contessa Pork Loin - Ina Garten

Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 ...

Barefoot Contessa'S Zucchini Vichyssoise (Ina Garten)

Saute onions over medium heat. Add all ingredients and simmer 30 minutes; taste.

Carrot Osso Bucco

br>MAKE AHEAD The Carrot Osso Buco can be refrigerated overnight. Reheat

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