Best 3 Chef John Osso Bucco Recipes
**Osso Bucco: A Classic Italian Dish Made with Braised Veal Shanks**
Introducing osso buco, a flavorful and hearty Italian dish that is sure to impress. This classic recipe features veal shanks braised in a rich tomato sauce until fall-off-the-bone tender. The meat is infused with aromatic vegetables, herbs, and spices, creating a complex and satisfying meal. Served over creamy polenta or mashed potatoes, osso buco is a dish that is both comforting and elegant. This article provides two variations of the traditional recipe, including a slow cooker version for added convenience. Whether you prefer the classic stovetop method or the hands-off slow cooker approach, you'll find a recipe here that suits your cooking style and schedule.
TRADITIONAL OSSO BUCO
This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.
Provided by PICKLEDPOSSUM
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 4
Number Of Ingredients 13
Steps:
- Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
- Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
- In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.
Nutrition Facts : Calories 477.7 calories, Carbohydrate 17.6 g, Cholesterol 200.6 mg, Fat 19.8 g, Fiber 2.7 g, Protein 46.9 g, SaturatedFat 9.8 g, Sodium 467 mg, Sugar 6 g
OSSO BUCO
This is a very tender veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking.
Provided by Amy Augustyniak
Categories World Cuisine Recipes European Italian
Time 2h50m
Yield 7
Number Of Ingredients 16
Steps:
- In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
- Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
- Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.
Nutrition Facts : Calories 251.3 calories, Carbohydrate 10.6 g, Cholesterol 83.2 mg, Fat 14.5 g, Fiber 2.2 g, Protein 19.7 g, SaturatedFat 5.2 g, Sodium 947.9 mg, Sugar 3.3 g
PORK OSSO BUCO
Pork shank isn't as rich as veal, but I like it better in osso buco. Still, if you want veal you can use it here too.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h20m
Yield 6
Number Of Ingredients 18
Steps:
- Salt and pepper both sides of pork shank sections.
- Heat oil and butter in a heavy pot over high heat. Brown pork until it gets a nice sear, 3 or 4 minutes per side. Transfer pork to a plate; reduce heat to medium. Add onions, carrots, and celery to pot. Sprinkle with salt. Cook and stir until onions start to turn translucent. Add tomato paste; cook and stir until tomato paste starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Add white wine and raise heat to medium high.
- When sauce comes to a simmer, cook until sauce reduces slightly. Add bay leaf, thyme, rosemary, and ground cloves. Add chicken stock and return to a simmer. Transfer pork back to pot along with any accumulated juices. Bring mixture to a very slow simmer. Cover and cook until fork tender, 3 to 3 1/2 hours.
- Serve shanks with plenty of sauce, topped with freshly chopped parsley and a sprinkle of lemon zest.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 9.7 g, Cholesterol 81.5 mg, Fat 8.4 g, Fiber 1.8 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 1384.1 mg, Sugar 4.6 g
Tips:
- Sear the Osso Buco: To develop a rich, golden-brown crust on the osso buco, make sure to sear it in a hot skillet before braising. This will help to seal in the juices and add flavor to the dish.
- Use a Quality Red Wine: The red wine used in the braising liquid is an important ingredient, so choose a wine that you enjoy drinking. A full-bodied red wine with good acidity, such as a Chianti or a Cabernet Sauvignon, will work well.
- Add Aromatics: To enhance the flavor of the braising liquid, add some aromatic vegetables and herbs, such as carrots, celery, onions, garlic, and thyme. These ingredients will help to create a flavorful base for the osso buco.
- Braising Low and Slow: Osso buco is a dish that requires time to cook, so be patient and let it braise for at least 2 hours, or until the meat is fall-apart tender. The low and slow cooking process will help to break down the collagen in the meat, resulting in a meltingly tender texture.
- Serve with Gremolata: Gremolata is a classic Italian condiment made with parsley, garlic, and lemon zest. It is the perfect finishing touch for osso buco, adding a bright and refreshing flavor to the dish.
Conclusion:
Osso buco is a delicious and hearty dish that is perfect for a special occasion or a casual weeknight meal. With its tender meat, rich sauce, and flavorful gremolata, this dish is sure to impress your family and friends. So next time you're looking for a new recipe to try, give osso buco a try – you won't be disappointed!
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