Classic Veal Osso Bucco Recipe2018-04-10
- Yield : 4 serving plates
- Servings : 4
- Prep Time : 10m
- Cook Time : 1:10 h
- Ready In : 1:20 h
Classic veal Osso Bucco recipe. Famous pan-seared veal osso buco with vegetables. The meat is braised in beef stock, then flavored with onion and tomato. Very easy and delicious! You may also like Veal Osso Bucco with Braised Endives:
Seared Veal Osso Bucco with Braised Endives Recipe
Makes 4 servings
Ingredients: 2 pounds (960 g) veal shanks, cut Osso Bucco, 1½ oz (45 ml) vegetable oil, 1 tablespoons (15 ml) chopped yellow onions, 1 garlic clove, peeled and finely chopped, 1/2 oz (15 ml) tomato paste, 1 oz (30 ml) all-purpose flour, 2 cups (500 ml) beef stock, 2 cups (500 ml) chicken stock, 1 bay leaf, pinch of dried rosemary leaves, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon ground nutmeg, 2 teaspoons chopped fresh parsley, 4 endives, halved, 1/2 cup (125 ml) thinly sliced fresh mushrooms
Instructions: Preheat vegetable oil in heavy saucepan over medium-high heat. Add veal shanks and sear, turning occasionally, for 3-5 minutes. Stir in onions and garlic and cook for further 1 minute. Stir in tomato paste and all-purpose flour.
Pour in beef and chicken stocks, then add bay leaf, dried rosemary, parsley, and ground nutmegs. Season to taste with salt and black pepper. Stir well. Reduce heat to low and simmer, covered, for 1 hour.
Halfway through cooking process, stir in halved endives. Add sliced mushrooms 15 minutes before the end of cooking. Remove saucepan from the heat. Transfer cooked Osso Bucco with vegetables to a serving platter. Season to taste with salt and black pepper. Serve hot.
Classic Veal Osso Bucco Recipe
- 3 tablespoons vegetable oil
- 2 pounds (960 g) veal shanks, cut osso bucco
- 2 tablespoons chopped yellow onions
- 4 cups (1Ll) beef stock
- 1/2 oz (15 ml) tomato paste
- 1 bay leaf
- pinch of thyme
- 2 teaspoons chopped fresh parsley
- salt and freshly ground black pepper
- 1 oz (30 ml) kneadded unsalted butter
Heat vegetable oil in a large heavy saucepan over medium-high heat. Add veal shanks and sear for about 3-5 minutes.
Stir in chopped yellow onions. Cook, stirring, for further 1 minute. Add tomato paste and beef stock. Stir well. Stir in bay leaf, chopped parsley, and thyme. Season with salt and black pepper and stir well.
Cover the saucepan, then reduce heat to low and simmer for 1 hour.
Remove the saucepan from the heat. Transfer cooked veal to a serving dish and keep warm.
In a medium mixing bowl, combine cooking liquid and kneadded butter. Blend well. Adjust seasoning and mix well. Pour the sauce over cooked veal. Serve hot.
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