Home » Blog » Italian Cooking Recipes » To genuine Italian cooks only!! Question asked by my Italian girlfriend recipe for OSSO BUCCO?
Posted on Aug 08, 2010 under Italian Cooking Recipes
August 8 2010
Osso bucco Tuscany Preparation – Medium Serves 4
4 slices of shin of veal cut 1 – 1 1/2 inches thick 2 T extra virgin olive oil 2 cloves of garlic, sliced 3/4 cup white wine, or beef broth 2 tablespoons of a thick tomato sauce, like ‘Pomi’ or passato di pomodoro – (you could also use ketchup, in a pinch) salt and freshly ground black pepper a few small capers
THE pan should be a heavy, flat bottomed pan large enough to hold all the slices of shin side by side in one layer, and have a tight fitting cover.
ON medium heat soften the sliced garlic in the olive oil.
BROWN the slices of shin on both sides
ADD the wine (or broth) and the tomato conserve and season with the salt and pepper.
COVER and cook very slowly (as in ‘braising’) until tender, 25 – 35 minutes.
IF the dish shows any signs of sticking during the cooking time moisten it with more wine and tomato.
THREE or four minutes from the end of cooking sprinkle the capers on top of the meat.
Beef or lamb shanks, carrots, onions, herbs like thyme, parsley, bay leaf, marjoram, and red wine, also she can check out foodnetwork.com, there are some great recipes there for Osso Bucco.
OSSO BUCCO is a veal shank, so go to the meat dept. and ask for good veal shanks…meatier the better.
Season with regular Italian seasoning (parsley, oregano, basil, tyme) and FRESH GARLIC, shallots and vidalia onions or sweet onions. Olive oil is put on the bottom of the pan to eliminate sticking..just not too much, and then add about 1 cup of beef, veal or (chicken stock–only if the others are not available). Add about 1 cup of good wine, pouring slowly over the shanks before you put them into the oven. Check during the baking sessions to see if it is making drippings, and add more stock if it becomes dry.
Bake at 375 degrees for 1 hour, 350 degrees for at least 3+ hours – covered with aluminum foil….the meat is done when check to see if it’s falling off the bone.
If the veal shanks are large, it make take 4+ hours, and you will have to keep checking to see when they are done. I’ve known restaurants that cook these at least 6 to 8 hours and heat them again the next day, but they cook a greater quantity than 2 or 4 at a time. Heating and serving the next day enhances the flavor and you could add more wine while cooking as the best restaurants do.
This recipe is from Marcella Hazan–she’s the best, even though she can be a bit of a food nazi. I only made this once, but it was pretty memorable.
–1 cup onion, chopped fine –2/3 cup carrot, chopped fine –2/3 cup celery, chopped fine –1/2 stick butter –1 teaspoon minced garlic –2 long strips lemon zest –1/3 cup vegetable oil –8 1 1/2-inch-thick (marcella says no thicker, or it ends up tough when cooked) slices of veal hind shank, each tied tightly around the middle –flour spread on a plate –1 cup dry white wine (I used pinot grigio) –1 cup homemade meat stock (ideal) or low-sodium canned chicken broth (what I actually used, and it was fine) –1 1/2 cups canned diced tomatoes with their juice –1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried –2 small bay leaves, or 1 big one broken in half –few sprigs parsley –freshly ground pepper and salt to taste
Preheat oven to 350. Choose a heavy-bottomed pot or an enameled cast-iron one; either way, it needs to be able to accommodate all the shanks in a single layer. (You can use two smaller pots if need be, though it means more dishes to wash.) Put in the onion, carrot, celery and butter, and turn the heat to medium. Cook 6 to 7 minutes, then add the garlic and lemon zest; cook another 2 to 3 minutes, until the vegetables start to wilt, then remove from heat. In a separate large skillet, heat the oil on medium high. Dredge the veal shanks in the flour, shaking off the excess. When the oil is hot, slip in the shanks and brown them deeply all over. Remove them with a slotted spoon/spatula and stand them side by side OVER the chopped vegetables in the pot. (Hey, you get to be an architect!) –Tip the skillet and spoon off all but a little bit of the oil. Add wine and reduce by simmering it over medium heat while scraping pan bottom with a wooden spoon. Pour the skillet juices over the meat in the pot. –Put the broth in the same skillet, bring it to a simmer , and add it to the pot. Add the diced tomatoes and their juice, the thyme and bay leaves, parsley sprigs, pepper and salt (be conservative with the sale at this stage because the juices will cook down a little bit and because there’s salt even in low-sodium canned broth, if you’re using it). The liquid should come 2 thirds of the way up to the top of the meat. If not, add more. Bring the liquids in the pot to a simmer, cover the pot tightly, and place it in the lower third of the preheated oven. Cook about 2 hours or until the meat is very, very tender and a creamy sauce has formed. Really what you’re doing here is making an ultra-glorified pot roast! So make sure that the liquid isn’t bubbling away too quickly. Turn the meat every 20 minutes and baste it with the liquid. If the dish starts to dry out, add 2 tablespoons of water at a time as needed. When the ossobuco is done, transfer the meat to a warm platter and carefully remove the trussing strings without letting the shanks come apart. Pour the sauce in the pot over them and serve at once. If the pot juices seem too thin, reduce them over high heat for just a minute or two before pouring them over the meat.
Buon appetito a te e alla tua ragazza. A lei piacera molto questa ricetta, te lo prometto.
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