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Thread: Looking for a good osso buco recipe

  1. #1
    Elite Member sputnik's Avatar
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    Default Looking for a good osso buco recipe

    Has anyone made osso buco before? I absolutely love it, order it often when I eat out but have never made it. I looked online and there are a tonne of recipes but wanted to see if anyone here has a tried and true one for me to try.
    Last edited by sputnik; January 8th, 2013 at 02:20 PM.
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    Elite Member McJag's Avatar
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    Elite Member witchcurlgirl's Avatar
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    I've never made it, although I do like it. Lidia Bastianich has a recipe, in general I find her recipes to be very good:

    Osso Buco with Barley Risotto, Lidia Bastianich, K33478

    Ingredients:

    Bouquet garni:
    1 sprig fresh thyme
    2 bay leaves
    4 cloves
    1 sprig rosemary

    Osso Buco:
    1 cup finely chopped onion
    1/4 cup olive oil
    1 cup shredded carrot
    1 cup finely diced celery
    Salt and pepper to taste
    1 cup all-purpose flour
    2 shanks of veal, cut into 4 pieces, tied widthwise
    1/2 cup vegetable oil
    2 tsp. tomato paste
    1 cup dry white wine
    Rind of 1 orange, cut into strips
    Rind of 1 lemon, cut in strips
    Juice of 1 orange
    1 cup plum tomatoes, crushed
    4 cups chicken stock, total

    Gremolata:
    2 lemon peels, yellow part only, chopped fine
    1/4 cup finely chopped Italian parsley
    1 clove garlic, finely chopped

    Risotto:
    2 quarts water
    1 tsp. olive oil
    2 bay leaves
    1 cup pearl barley
    Salt to taste

    Directions:

    For bouquet garni:
    Tie all ingredients together in cheesecloth.

    For Osso Buco:
    Wilt onions in olive oil in heavy braising pan.
    Add carrots, celery, and bouquet garni.
    Season lightly and simmer on low heat for 10 minutes.
    Meanwhile, lightly flour the veal shanks, shaking off any excess.
    Heat oil in a wide skillet and brown the shanks on all sides.
    Add shanks to braising pan, add tomato paste, and braise for 10 minutes.
    Add wine, bring to a boil, then add orange and lemon rind and orange juice.
    Bring to a vigorous boil for 10 minutes.
    Add tomatoes and simmer for 30 minutes.
    Add a cup of hot chicken stock, mix, cover, and let simmer over low flame for 1-1/2

    hours, adding remaining stock as necessary.

    Meanwhile, prepare the gremolata, then the barley risotto.

    For gremolata:
    Toss together all ingredients in a small bowl. Set aside.

    For barley risotto:
    Bring all ingredients, except barley, to boil in large pot.
    Add barley and stir once with a wooden spoon.
    When water returns to boil, reduce heat and let simmer for 20 minutes. Drain.

    Osso Buco, cont'd:
    Cook meat until fork-tender.
    Remove veal, untie it, and pass sauce through a sieve (discard bouquet garni). Return

    meat to sauce. Serve sprinkled with gremolata, and risotto on the side.

    From Lidia’s Italian Table, courtesy of William Morrow.
    Recipe courtesy of Lidia Bastianich.
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    Elite Member Waterslide's Avatar
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    Thanks for the recipe WCG. I love Lidia, I've got one of her cookbooks. I've never had the nerve to make osso buco myself, but one of the main reasons is that I find it difficult to find really good veal and if I did find good veal and screwed it up I'd be so unhappy.

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  5. #5
    Elite Member sputnik's Avatar
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    ooh that sounds amazing, wcg. thanks!
    i'm definitely going to give this a try. it's one of my favourite dishes and i figure i should learn to make all the food i really love. i love osso buco on top of pasta though, more than with rice or risotto, even though i know that's the more traditional way of serving it. papardelle and osso buco is possibly one of my favourite dishes ever.
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