Osso Buco

Name: Osso Buco
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons allspice; 6 fillets anchovy fillets in oil, drained; 6 Tbsps butter, divided; 794 grams chunky style crushed tomatoes; 2 larges carrots, peeled and cut into a fine dice; 4 ribs celery, chopped; 120 milliliters chicken stock; 480 milliliters chicken stock; 4 Tbsps extra virgin olive oil, 4 turns of the pan; 60 grams flat leaf parsley leaves, 3 handfuls; 63 grams all-purpose flour; 3 sprigs fresh rosemary, stripped and finely chopped, about 2 tablespoons; 2 bulbs garlic; 4 cloves garlic, crushed; 6 cloves garlic, crushed; 61 milliliters half-and-half or more, if needed; 1 lemon, juiced; 1 lemon, rind cut into pieces; 2 lemons, zested; 794 grams cannelloni beans, drained; 10 servings Extra-virgin olive oil, for drizzling; 1 large onion, chopped; 2 kgs white skinned medium potatoes, peeled and cut into chunks; 10 servings Salt and pepper; 4 Tbsps unsalted butter; 10 meaty veal shanks, 2 to 3 inches thick; 480 milliliters white wine

Osso Buco might be just the Mediterranean recipe you are searching for. One serving contains 818 calories, 54g of protein, and 41g of fat. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe serves 10. It works well as an expensive main course. This recipe from Foodnetwork requires chicken stock, bulbs garlic, skinned potatoes, and carrots. From preparation to the plate, this recipe takes about 2 hours and 20 minutes.

Instructions

Watch how to make this recipe.

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Place a large, heavy bottomed skillet on the stove and heat pan over moderate to high flame. Salt and pepper the shanks and coat lightly and evenly in flour. Working in 2 batches, brown shanks in 1 1/2 tablespoons each butter and olive oil.

Ingredients you will need

Salt And Pepper

Olive Oil

Butter

All Purpose Flour

Equipment you will use

Frying Pan

Stove

Transfer shanks to a large roasting pan.

Equipment you will use

Roasting Pan

Add remaining butter and oil to the pan and saute the root vegetables and crushed garlic 5 minutes, seasoning them with rosemary, allspice, salt and pepper.

Ingredients you will need

Root Vegetable

Salt And Pepper

Seasoning

Allspice

Rosemary

Butter

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add wine to the pan and reduce 2 to 3 minutes, lifting pan drippings up off the bottom of your pot.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Pot

Add tomatoes, chicken stock and white beans to the pan and remove from heat. Stir to combine sauce.

Ingredients you will need

Chicken Stock

White Beans

Tomato

Sauce

Equipment you will use

Frying Pan

Pour sauce and vegetables evenly over shanks. Cover roasting pan tightly and roast for 1 1/2 to 2 hours, until meat is very tender and pulling easily from bone. Baste meat in juices and sauce every 1/2 hour. In the last 1/2 hour, add lemon rinds to sauce.

Ingredients you will need

Vegetable

Lemon

Bone

Meat

Equipment you will use

Roasting Pan

Combine lemon zest, garlic, anchovies and parsley in a large pile. Mill the mixture with your knife into a finely chopped condiment.

Ingredients you will need

Lemon Zest

Anchovies

Condiment

Parsley

Garlic

Equipment you will use

Knife

To serve, place shank in a rimmed plate and spoon juices, beans and vegetable bits over and around meat. Top with a generous sprinkle of gremolata.

Ingredients you will need

Vegetable

Beans

Meat

Serve with

Sauteed dark greens and crusty bread and/or garlic lemon potatoes.

Ingredients you will need

Crusty Bread

Potato

Garlic

Greens

Lemon

Preheat oven to 375 degrees.

Equipment you will use

Oven

Cut ends of garlic bulbs off to expose cloves. Coat the bulbs lightly with a drizzle of extra virgin olive oil, about 1 tablespoon. Wrap bulbs in a double layer of tin foil and place packets in a hot oven. If preparing with above menu, place cloves in oven half way through cooking process of Osso Buco. Roast garlic 45 minutes.

Ingredients you will need

Extra Virgin Olive Oil

Osso Buco

Clove

Garlic

Wrap

Equipment you will use

Aluminum Foil

Oven

Remove bulbs from oven, unwrap and let cool 10 minutes.

Equipment you will use

Oven

Boil potatoes in salted water for 12 minutes, until fork tender.

Ingredients you will need

Potato

Water

Drain and return cooked potatoes to the hot pot to dry them out.

Ingredients you will need

Potato

Equipment you will use

Pot

Add half-and-half, butter and chicken stock to the pan. Squeeze roasted garlic into the potato pot and mash with a masher into a slightly lumpy consistency.

Ingredients you will need

Roasted Garlic