What is a recipe for Ossie Bucco meat?!
Answers: Today I bought this meat and was wondering how and what things you do with it.Any chefs out there please?
I cook it all the time as a throw in the oven, got other things to do type dinner.
Cover the bottom of a baking pan ( casserole dish if you have it -I don't) with cut up veg- carrots, onions, celery, mushrooms if you've got them and lay on bottom of dish. Add garlic, salt, pepper and herbs- rosemary, thyme, oregano- any meat herbs you have.
Seal meat in a pan transfer to baking dish add stock I use chicken and a bit of wine.
Cover dish with foil(seal well) and cook on a slow heat until meat is falling off the bone, and if your oven is as bad as mine this will take hours- but normally 2-3 turn meat over a couple of times while cooking.
I normally serve it with mash potato and blend the veg and stock to get a sauce.
perfect winter dish- enjoy
First you take a baby cow and then you kill it and cut it up. Just kidding, but you DO know that it is made from veal, don't you? (And that's Osso Bucco)
Here is a recipe:
OSSO BUCCO
* 1/4 pound pancetta, diced 1/4 inch cubes (do not substitute bacon)
* 2-1/2 to 3 pounds veal shanks (4 to 6 pieces 2-3 inches thick)
* 1/2 cup diced carrot (1/4 inch cubes)
* 1/2 cup diced celery (1/4 inch cubes)
* 1 medium onion, diced 1/4 inch pieces
* 2 Tbsp (about 4 cloves) chopped garlic
* 3-4 sprigs fresh thyme (or 1 tsp. dried)
* 1 cup dry white wine
* 1-2 cups chicken or veal stock
* Flour for dusting the meat before browning
* Salt and Pepper
Gremolata
* 2 Tbsp Minced flat (Italian) parsley
* 1 Tbsp grated lemon zest
* 2 cloves garlic, crushed and minced
1 Preheat oven to 325°F.
2 Heat a dutch oven on the stove top over medium heat for about five minutes. Add pancetta to pan, cook, stirring occasionally. When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel and set aside. If necessary, drain off all but two tablespoons of the fat from the pan.
3 Season the veal shank well with salt and pepper. Dredge the veal shanks through some flour, shake off any excess, and add the meat to the hot fat in the pan. Increase the heat to medium high and cook the meat on each side until well browned (about 5 minutes per side). Remove the shanks to a plate, set aside.
4 Add the onions, carrots, and celery to the dutch oven. Cook the onion mixture, stirring frequently, until the onions are translucent (about five minutes) and toss in the garlic and thyme. Continue cooking until the vegetables just begin to brown (about 10 minutes).
5 Add the shanks and the pancetta back to the pan. Pour in the wine, and then add enough stock to come a little more than half way up the side of the shanks. Bring to a simmer. Cover the pan and put it in the oven to cook until the meat is tender, about an hour to an hour and a half.
6 Combine the gremolata ingredients, place in a separate small serving dish.
Serves 4 to 6, depending on how many shanks you have, one shank per person. Serve on top of risotto or polenta (for low carb version, skip the risotto or polenta). Sprinkle with gremolata.
EDIT: Sorry about the joke. I've worked in restaurants all my life. This is the type of sense of humor that restaurant people have (usually the humor is even worse).
And, Incrcrn, I don't measure ingredients when I cook. If I wrote down a recipe as I make it, it would be very confusing. If people aren't familiar with braising, I don't think they would be able to understand my recipe.
yeah, a great chef if you had to google osso bucco.
ossobuco is the name the horizontal cut from the hind veal shank, it must be 3 cm thick, it means "bone with a hole",look for a ossobuco alla milanese recipe!