Best 4 Osso Buco With Tomatoes And Kalamata Olives Recipes

OSSO BUCO WITH ORANGE-HERB GREMOLATA

Steps:

• Center a rack in the oven, and heat it to 350 degrees. Cut the tomatoes into pieces, and reserve the juice; set aside.
• Heat the canola oil in a Dutch oven (or other large pot) over medium heat, and working in batches, brown the meat on all sides, about 10 minutes. Season with salt and pepper and transfer to a bowl as the pieces are browned. Discard the oil.
• Add the olive oil, garlic, carrots, onion and herbs to the pot. Season with salt, and cook over low heat, stirring, until the vegetables are soft but not colored, 10 to 15 minutes. Stir in the anchovies, and cook a minute or two, until they dissolve. Increase the heat, add the wine and boil until almost evaporated. Stir in the broth, tomatoes with their liquid, olives, zest and pepper flakes. Return the meat, submerging as much of it as possible. Seal the pot with foil, and cover with the lid. Slide the pot into the oven.
• Braise for 1 1/2 hours - if the meat is falling off the bone, it's done; if it's not, give it another 30 minutes or so.
• Mix all the ingredients together.
• Serve the meat with the sauce (or refrigerate for up to 3 days; reheat gently). Pass the gremolata at the table.

OSSO BUCO WITH TOMATOES AND KALAMATA OLIVES

Steps:

• Pat the shanks dry using paper towels.
• In a shallow dish mix flour with seasoned salt (or white salt) and black pepper).
• Coat the shanks in the flour (shaking off any excess flour).
• Heat butter with oil over medium heat in a large Dutch oven.
• Add in shanks and brown on all sides (about 10-12 minutes) remove browned shanks to a bowl.
• Add in onions, carrots, celery, chili flakes and thyme; cook stirring with a wooden spoon for about 6 minutes (adding in the garlic the last 2 minutes of cooking).
• Add in the wine, broth undrained tomatoes, olives and bay leaves; bring to a boil stirring.
• Season with a little salt an black pepper.
• Arrange the shanks in the pot in one layer; bring to a boil on top of the stove.
• Set oven to 325 degrees.
• Transfer the pot to oven and cook covered until tender (about 2-1/2 hours).
• Serve with cooked pasta and pass the grated parmesan cheese at the table.

OSSO BUCO

Steps:

• Season the osso buco generously with salt.
• Coat a wide, flat pan generously with olive oil. Bring the pan to a high heat and add the osso buco to the pan and brown them very well on all sides.
• In a food processor puree the onion, celery, fennel, and garlic to a coarse paste. When the osso buco is well browned on all sides, remove from the pan and reserve. Ditch the excess oil from the pan and add a little new oil and bring to a high heat. Add the veggies to the pan with a pinch of crushed red pepper, season with salt, and brown them very well. Do not skimp on this step - it will take awhile, and that's ok. Add the tomato paste and cook until it starts to brown, 3 to 4 minutes. Add the wine and reduce by half.
• Preheat the oven to 375 degrees F.
• Return the osso buco to the pan. Add water so the liquid becomes even with top of the meat. Taste the liquid and season with salt if needed. Add in the bay leaves and thyme bundle. Bring the liquid to a boil, cover, and put the whole pan in the oven.
• Cook the osso buco for 1 hour. Pull the pan out of the oven and check the liquid level and the seasoning. Add more liquid, if needed, return the pan to the oven, and cook for another hour.
• Remove the lid and cook for 30 minutes. Remove the pan from the oven, remove the osso buco, and hold on a serving platter. Skim the fat off the surface of the sauce, if needed. Taste the sauce and adjust seasoning.
• Remove the string from the osso buco. Serve the osso buco with sauce spooned over. Garnish with Gremolata. Serve with a demitasse spoon to scoop out the marrow.
• Combine all ingredients in a small bowl.

OSSO BUCO

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.