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.
large Dutch oven. Brown osso buco on both sides for 2
Instructions: Osso Buco.
Pre-heat oven at
nto shallow bowls. Top with Osso Buco, zest and oregano.
Serve
ver the top of the Osso Buco.
ith salt and pepper.
OSSO BUCO: Preheat oven to 325*.
hallow serving bowls. Top with osso buco. Garnish with lemon zest and
nd pepper to taste. Serve osso buco on a bed of saffron
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 ...
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
eans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low
In a greased 2 1/2 quart casserole, layer 1/3 of the zucchini, onion and tomatoes.
Squeeze 1 lemon, quartered, over all. Sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes.
Repeat layers.
Dot with margarine.
Squeeze remaining lemon over all.
Cover and bake 1 hour at 350\u00b0 or until vegetables are done.
Yield:
4 servings.
Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.
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.
Preheat oven to 325\u00b0.
Preheat a dutch cast iron oven over medium heat.
Season the veal shank liberally with salt and pepper.
Add the diced pancetta to the preheated pan, and cook, stirring occasionally.
When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel.
If necessary, drain off all but two tablespoons of the fat from the pan add olive oil.
Dredge the veal shanks through some flour, shake off any excess and add the meat ...
br>Plate over polenta, or recipe #218587 to soak up juices
Combine flour, salt and pepper in a plastic bag.
Add veal shanks and coat with flour mixture.
Heat oil in a large skillet and brown veal on both sides.
Remove veal from skillet, reduce heat and add butter, carrots, onion, celery, garlic, bay leaves, marjoram, basil, parsley and lemon rind.
Saute for 5 minutes.
Add wine and continue cooking for 5 minute more.
Stir in tomatoes and broth.
Place veal in a casserole with the sauce and bake, covered, at 325 for 2 hours.
Garnish with gremolata.
Preheat the oven to 450 degrees F.
Oil and season the shanks all over with salt and pepper.
On a parchment lined sheet pan, roast the shanks for 12 to 15 minutes until nicely browned. Remove the shanks and set aside. Put a small stock pot over medium heat add oil, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes.
Add wine and reduce by half. Add the tomato sauce, chicken stock and bring to a boil. Place shanks back into pan, making sure they are ...