Best 4 Osso Buco With Tomatoes And Kalamata Olives Recipes

Indulge in the delectable flavors of Osso Buco with Tomatoes and Kalamata Olives, a classic Italian dish that combines tender braised veal shanks with a rich and flavorful tomato-based sauce. This enticing dish is elevated with the addition of tangy Kalamata olives, creating a harmonious blend of savory and umami flavors. Whether you're a seasoned chef or just starting your culinary journey, our carefully curated selection of recipes offers a range of options to suit your skills and preferences. From traditional techniques to innovative twists, each recipe promises to deliver an unforgettable dining experience. Dive into a world of culinary delight as you explore the diverse flavors and aromas of Osso Buco with Tomatoes and Kalamata Olives.

**Additional Information:**
- Preparation Time: Varies depending on the recipe.
- Cooking Time: Varies depending on the recipe.
- Servings: Typically serves 4-6 people.
- Dietary Restrictions: Recipes may offer variations for different dietary needs, such as gluten-free or dairy-free options.
- Origin: Osso Buco is a traditional Italian dish originating from the Lombardy region.
- Variations: Some recipes may include additional ingredients like vegetables, herbs, or spices to enhance the flavor profile.
- Serving Suggestions: Osso Buco is typically served with mashed potatoes, risotto, or polenta as a hearty and comforting meal.

Here are our top 4 tried and tested recipes!

OSSO BUCO WITH ORANGE-HERB GREMOLATA

Osso Buco With Orange-Herb Gremolata image

Cross-cut veal shanks are the cut for osso buco, a braised dish. The sauce for my rendition is tomato-based, bolstered (subtly) by anchovies as well as white wine and broth. But it's the addition of orange zest and oil-cured black olives that makes this a standout. Like most slow-cooked dishes, you can make this a few days ahead and it will only be better for the wait. The tradition is to serve the veal (you can use pork, if you prefer) with a last-minute dusting of gremolata, a mix, in this case, of basil, orange zest and garlic. Osso buco is good over rice, noodles or other grains; I like it over mashed potatoes or a smooth squash purée.

Provided by Dorie Greenspan

Categories dinner, meat, main course

Time 2h

Yield 6 servings

Number Of Ingredients 20

Ingredients

1 28-ounce can whole, peeled tomatoes, preferably imported
3 tablespoons canola oil
6 cross-cut veal shanks or 12 pork ones, patted dry
Salt and freshly ground pepper
2 tablespoons olive oil
4 cloves garlic, finely chopped
2 carrots, thinly sliced
1 large onion, finely chopped
3 sprigs thyme, leaves only
1 bay leaf
6 anchovy fillets
1 cup dry white wine
1 cup chicken broth
3/4 cup oil-cured black olives, pitted
4 wide strips orange (or lemon) zest
Pinch red-pepper flakes
Rind of 1 orange (or lemon), finely chopped
1/4 cup basil leaves, finely chopped
1 clove garlic, finely chopped
Coarse salt and freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 795, UnsaturatedFat 20 grams, Carbohydrate 17 grams, Fat 32 grams, Fiber 6 grams, Protein 100 grams, SaturatedFat 7 grams, Sodium 1853 milligrams, Sugar 7 grams, TransFat 0 grams

OSSO BUCO WITH TOMATOES AND KALAMATA OLIVES

Osso Buco With Tomatoes and Kalamata Olives image

If you love food with flavor then this one is for you, you can also make this same recipe using short ribs in place of the veal shanks! This takes about 2-1/2 hours to cook in the oven so make this on a day when you have some time, cooking time is only estimated, it will depend on the size of the shanks. This can also be made in a large electic fypan with a lid instead of the oven, and can easily be doubled. Try not to omit the olives they are what makes this Osso Buco!

Provided by Kittencalrecipezazz

Categories Veal

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

8 -10 veal shanks (use meaty cross-cut, tied with cotton kitchen string)
3/4 cup flour
1 tablespoon seasoning salt or 2 teaspoons white salt
1 teaspoon black pepper
3 tablespoons butter
3 tablespoons olive oil
3 medium onions, chopped
2 small carrots, peeled and finely diced
1 large celery rib, diced
3 tablespoons fresh minced garlic
3 teaspoons dried thyme (rubbed between fingers to release the flavor)
2 -4 teaspoons dryed chili flakes (optional or to taste)
1 cup red wine (or use white wine)
1 cup chicken broth
2 (28 ounce) cans diced tomatoes (undrained)
1 cup kalamata olive (pitted and halved)
2 bay leaves
salt and black pepper
1 tablespoon finely chopped fresh parsley (can use more)
cooked spaghetti
parmesan cheese

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

Osso Buco image

Provided by Anne Burrell

Time 3h25m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

6 osso buco, tied equatorially with string
Kosher salt
Extra-virgin olive oil
1 large onion, coarsely chopped
2 celery ribs, coarsely chopped
1 fennel bulb, coarsely chopped
3 cloves garlic, smashed
Pinch crushed red pepper
3/4 cup tomato paste
2 cups dry white wine
3 bay leaves
1 fresh thyme bundle
Gremolata, recipe follows
1 orange, zested
1/4 cup finely chopped fresh parsley leaves
1 small clove garlic, minced
2 tablespoons freshly grated horseradish

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

Osso Buco image

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

Ingredients

¼ cup all-purpose flour
2 teaspoons salt
¼ teaspoon ground black pepper
2 pounds veal shank
3 tablespoons butter
3 tablespoons olive oil
1 cup chopped onion
1 cup thinly sliced carrots
½ cup chopped celery
2 cloves garlic, crushed
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon dried basil
1 teaspoon dried thyme
3 sprigs fresh parsley
1 bay leaf

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

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your osso buco will be. Look for fresh, flavorful tomatoes, briny Kalamata olives, and tender veal shanks.
Brown the veal shanks well: Browning the veal shanks gives them a rich, caramelized flavor. Be sure to brown them in a hot pan over medium-high heat until they are browned on all sides.
Simmer the osso buco low and slow: Osso buco is a braised dish, which means it is cooked in a liquid over low heat for a long period of time. This allows the meat to become tender and fall off the bone.
Add vegetables and herbs: Vegetables and herbs add flavor and depth to the osso buco. Common additions include carrots, celery, onions, garlic, rosemary, and thyme.
Serve osso buco with your favorite sides: Osso buco is traditionally served with risotto, but it can also be served with pasta, polenta, or mashed potatoes.

Conclusion:

Osso buco is a delicious and hearty dish that is perfect for a special occasion. With its tender meat, flavorful sauce, and colorful vegetables, it is sure to impress your guests. So next time you are looking for a dish to wow your friends and family, give osso buco a try. You won't be disappointed.