Osso Buco
Osso Buco

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, osso buco. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Osso Buco is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Osso Buco is something that I’ve loved my entire life. They’re fine and they look fantastic.

Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. Get Giada De Laurentiis' classic Osso Buco recipe, braised low and slow until the veal is fall-off-the-bone tender, from Everyday Italian on Food Network.

To get started with this particular recipe, we must prepare a few components. You can cook osso buco using 20 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Osso Buco:
  1. Make ready 900 g-1kg osso buco
  2. Make ready 2-3 tbs dijon mustard
  3. Prepare Pinch salt & pepper
  4. Take 1-2 tbs Butter
  5. Prepare 1 cup plain flour
  6. Prepare 2 sticks celery (diced)
  7. Take 1 carrot (diced)
  8. Prepare 1-2 shallots (diced)
  9. Make ready 1-2 bulb garlic (minced)
  10. Take 1-1.5 cup red wine
  11. Take 4-5 beef stock cubes (disolved in 2 cups water)
  12. Prepare 2 bay leaves
  13. Make ready 1 tsp dried rosemary
  14. Prepare 1 tsp dried thyme
  15. Take 1 tsp dried oregano
  16. Get 1 tbs tomato paste
  17. Make ready 1/2 tsp cumin powder
  18. Prepare 1/2 tsp fennel seeds
  19. Make ready 1/2 can diced or peeled tomatoes
  20. Take 3 potatoes (quartered)

This Osso Buco from Chef Ludo Lefebvre is meltingly tender and full of flavor from Chianti and fresh herbs. Get the recipe from Food & Wine. Osso Bucco is one of my favourite meals to make! This is an absolutely mouth-watering Italian comfort food that everyone should try at least once!

Steps to make Osso Buco:
  1. Dry the meat with paper towel then rub in salt & pepper. Coat the pieces in dijon mustard (not too thick) and then cover in flour.
  2. Heat butter in a pot (make sure its soup pot size) on medium to high heat - make sure it doesn't burn. Add in the pieces of osso buco and cook until all sides are browned. Don't over crowd the pot, do this in batches. Remove these pieces and place on plate.
  3. In the same pot, add a little bit more butter and then add the diced carrots, shallots and celery. Cook these until soft and then add the garlic.
  4. Add the dried herbs (or fresh) and spices, tomato paste, canned tomatoes, stock and red wine (be sure to taste the wine first).
  5. Once thats all mixed in you can add your osso buco back into the pot and bring to a simmer - simmer for 5-10mins. If theres not enough liquid add more water. You need to make sure your liquid covers all the meat. Whilst thats simmering get a large tray out and pre-heat the oven to 180 degrees.
  6. Pour everything into a oven safe tray (make sure its deep enough to fit everything). Add in the potatoes and cover it with foil and put in the oven for 2 1/2 - 3 hours until meat is soft and tender. Serve with mash taters

Osso buco is a great example of a long braising process that showcases three great flavors and While the osso buco is braising, prepare the gremolata. Osso buco is a classic Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. The marrow in the shank bones bathes everything in its rich flavor as it renders during the. · Osso Bucco, in Italian means"Bone with a Hole". Veal shanks, or Oxtail is seared and then braised in a sauce with red wine, herbs and beef stock. See more ideas about Osso bucco recipe, Osso bucco, Osso buco. · Get Giada De Laurentiis' classic Osso Buco recipe, braised low and slow until the veal is fall-off-the-bone tender, from.

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