ISO: need Osso Bucco recipe

[sylvie]

Hi,

I would like to make osso bucco tonight. Does anyone have a good recipe, (CL or not) for that ?

Any suggestions will be appreciate.
Thank you

[lanie]

Here is one from Trattoria Cooking by Biba Caggiano

Osso Buco With Procini

3 oz. dried porcini mushrooms
6 cups lukewarm water
3 cups canned whole tomatoes, with juices
12 veal shanks (about 9 lb) each cut about 2 inches thick
2 cups flour
salt and dfreshly ground pepper to taste
3 - 5 tbsp unsalted butter
3 - t tbsp. olive oil
6 large carrots, diced medium
6 celery stalks, diced medium
1 1/2 onions, diced medium
3 cups dry marsala
3 cups meat broth
2 tbsp. finely chopped Italian parsley

Soak porcini in water for 20 minutes. Drain, reserving water. Rinse porcini well and dice. Strain soaking liquid through fine strainer and reserve 3 cups.

Pass tomatoes through food mill or strainer. Discard seeds.

Dredge veal shanks in flour and shake off any excess. Season with salt and pepper.

Heat 3 tbsp. each putter and oil in large, heavy stockpot over medium heat. When butter foams, add veal in batches. Don't crowd pow. Saute until golden-brown on both sides, turning as needed, about 6 - 8 minutes total. Add more butter and oil as needed. Transfer browned shanks to plate.

Add carrots, celery and onions to put. Saute until golden, 5 to 7 minutes. Stir in porcini.

Return veal to pot. Increase heat to high and add marsala. Cook until marsala is almost completely reduced, 6 to 8 minutes. Add the broth, tomatoes and reserved soaking liquid. Bring to boil. Season lightly with salt and pepper. Reduce heat to low, partially cover and simmer until meat begins to fall from bones, about 1 1/2 hours to 2 hours.

Stir in parsley. Adjust salt. Makes 12 servings.

This serves obviously a large amount - guess one could halve this recipe.

[This message has been edited by lanie (edited 11-04-2000).]

[Mamasue]

Here is mine that our family loves! Not sure is the nutritional info is correct.
Enjoy! http://www.cookinglight.com/bbs/smile.gif

* Exported from MasterCook *

OSSO BUCCO

Recipe By : Mamasue
Serving Size : 0 Preparation Time :0:00
Categories : Italian Main Entrees
Veal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
4 lb. Veal shanks -- 2" thick
1 large Onion -- diced
2 medium celery stalks -- diced
1 garlic clove -- minced
2 medium carrots
1 can whole tomatoes -- (14 ½ to 16 oz.)
1/2 cup dry white wine
1/2 teaspoon basil
1/4 teaspoon pepper
1 tsp. salt
1 bay leaf
2 tablespoons Minced parsley
2 teaspoons Grated lemon peel

About 2 ½ hours before serving in 8 quart pan over medium-high heat, brown veal shanks in olive oil, a few pieces at a time-don't crowd, until well browned on all sides, removing pieces to plate as they brown. In drippings remaining in pan over medium heat, cook onion, celery, carrots and garlic until tender stirring frequently. Add more oil if needed. Return veal to pan; add tomatoes (break them up a little with hand) with their liquid, wine, basil, pepper, bay leaf and 1 tsp. salt, over high heat, heat to boiling. Reduce heat to low, cover and simmer 1 ½ to 2 hours until veal is fork tender, stirring often. Skin fat from liquid; discard bay leaf. Sprinkle with parsley and lemon peel. Makes 4 main dish servings


- - - - - - - - - - - - - - - - - - -

Per serving: 713 Calories (kcal); 55g Total Fat; (74% calories from fat); 5g Protein; 37g Carbohydrate; 0mg Cholesterol; 2277mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates

Serving Ideas : serve with homemade noodles

[Gail]

Hey, Sue-- I'm following you again! As I stated last time Sue and I posted these back in July-- I'm not implying this recipe is superior to the others posted before me, rather I'm including it here, because of some slightly unusual ingredients.

OSSO BUCO

Active Work Time: 40 minutes
Total Preparation Time: 2 hours 20 minutes

6 veal shanks
1 cup flour
3 tablespoons oil
1/3 pound mushrooms, quartered
2 carrots, diced
2 stalks celery, diced
1 onion, diced
1 cup diced eggplant
1/2 fennel bulb, diced (about 1 cup)
2 tablespoons chopped garlic
1 cup red wine
1/2 cup tomato paste
6 cups beef stock
2 bay leaves
Salt, pepper

Dredge veak shanks in flour and shake off any excess.

Heat oil in Dutch oven over medium-high heat until it begins to smoke. Add shanks and sear until they are browned on all sides, 3 to 5 minutes per side. Remove and pat dry of excess oil.

Reduce heat to medium and add mushrooms, carrots, celery, onion, eggplant, fennel and garlic to pan. Sauté until softened and evenly browned, 8 minutes. Add wine and heat over medium-high heat to deglaze pan, scraping bits from bottom of pan, 1 to 2 minutes.

Return shanks to pan. Whisk together tomato paste and beef stock and add to pan. Add bay leaves and salt and pepper to taste. Cover pan and back at 325º until meat is tender and pulls away from bone, 1 hour 30 minutes. Remove shanks from pan and keep warm.

ASSEMBLY

2 tablespoons butter
3 tablespoons grated lemon zest
1 tablespoon minced parsley
1/2 teaspoon minced garlic

Bring liquid remaining in pan to boil over medium-high heat and reduce to half, 10 minutes. Add butter and swirl until melted. Pour over shanks.

Combine zest, parsley and garlic. Divide shanks among serving plates and top with zest mixture.

Yield: 6 servings
Each serving: 341 calories; 1,180 mg sodium; 56 mg cholesterol; 12 gm fat; 32 gm carbohydrates; 21 gm protein; 1.12 gm fiber

(From The Los Angeles Times, contributed by Mi Piace Restaurant, Pasadena, CA)

NOTES: I don't particularly care for the taste of fennel, so I undercut the amount slightly (maybe to about 3/4 cup) Also, unless I'm cooking something absolutely bland, I rarely add salt-- or use very sparingly.