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Old 11-11-2007, 12:38 PM   #1
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ISO osso buco recipe

Hi my mum has lost a recipe for a dish that sounds like oscu busco , it was a stew which used veal knuckle . Can anyone help with the recipe

cheers

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Old 11-11-2007, 01:48 PM   #2
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Osso Buco Recipe


If you don't like that one,here's a list of close to 200,000 more!
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Old 11-11-2007, 04:02 PM   #3
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Here's another version, it's my adaptation of a Marcella Hazan recipe.


Osso Buco Milanese

1/4 C Olive Oil
4 Veal Shanks
Flour
3 Tb Butter
1/2 C Onion, diced
1/3 C Carrot, diced
1/3 C Celery, diced
1/2 tsp Garlic, minced
2 Lemon Peel Strips
1/2 C White Wine
1/4 C Beef Broth
1/4 C Water
3/4 C Tomato, chopped
1/8 tsp Thyme
1 Bay Leaf
2 Parsley Sprigs
1 Oz Dry Porcini Mushrooms
TT S&P

Add the oil to the pot and heat it. Dust the shanks with flour, shaking off any excess. Place the shanks into the pot in one layer. Brown the shanks deeply all over. Remove to a plate, drain excess oil from the pot.


Melt the butter and sweat the onion, carrots and celery on medium for 6-7 minutes.

Add the garlic and lemon peel and cook for another 2-3 minutes.

Add the wine and deglaze the pot, reducing the wine by half.

Heat the broth and water and add it to the pot along with the tomato, thyme, bay leaf, parsley mushrooms, salt and pepper.

The liquid should come two thirds of the way up the side of the shanks. If it does not, add more broth and water.

Bring the liquid to a simmer, cover and place into the lower half of a 350º F. oven. Turn and baste the shanks every 20 minutes. Cook for 2 hours or until the shanks are very tender and a creamy dense sauce has formed.

When the shanks are done, remove them to a platter and reduce the sauce, if necessary, to thicken. Remove the strings before serving.
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Old 11-17-2007, 11:00 AM   #4
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how much is a cup in uk measurements.

Thanks
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Old 11-17-2007, 11:27 AM   #5
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Quote:
Originally Posted by nicklord1 View Post
how much is a cup in uk measurements.

Thanks
Go to Google and type in 1 cup in litres, or 1 cup in millilitres, and click the Google Search button.
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Old 11-17-2007, 09:18 PM   #6
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Should be 250mL Nick. Same as in Oz. Any case for the purposes of the above recipe, your usual measuring cup will suffice.
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Old 11-17-2007, 09:35 PM   #7
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And that's about 9 fl oz I think.
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Old 11-18-2007, 02:21 AM   #8
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This was posted by the site owner of Eating WA. Alex Gladding is a Perth chef and at the time (and maybe still), ran the kitchen at Social on Staion, a restaurant in Perth's popular Subiaco suburb. I have not dined there but it seems to be popular at least with the "in" crowd.

Venison Osso Bucco
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Old 11-18-2007, 02:47 AM   #9
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Here's my favorite recipe for Osso Buco!
Braised Veal Shanks in Onion Sauce

This recipe is adapted from one by one of my Italian cooking teachers, Giuliano Bugialli. It’s a little different than you might expect – there are no tomatoes!

makes 6 servings

6 large red onions, peeled
6 veal shanks cut into 1 1/2-inch slices (with bone and marrow)
4 bay leaves
3 large garlic cloves peeled, left whole
3 whole cloves
6 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil
1/2 cup unbleached flour
1/2 cup dry white wine
Grated rind of 1 lemon
2 cups chicken or beef stock, heated
Sea salt and freshly ground black pepper to taste
Pinch of freshly ground nutmeg

Grémolata:
4 fresh sage leaves
Leaves from 15 sprigs of Italian parsley
1 small clove garlic
Grated rind of 1 (additional) lemon

1. Using your Cuisinart fitted with the 2 mm slicing blade, slice the onions. Soak them for 1/2 hour in a bowl of cold water.
2. Tie each piece of meat around the sides with string. Make a bouquet garni of the bay leaves, garlic and cloves and tie it up in cheesecloth.
3. Melt 4 tablespoons butter with the oil in a deep-sided sauté pan over medium heat. When butter is completely melted, drain onions and add to sauté pan. Cover and cook for 20 minutes, stirring occasionally, until translucent. Use a slotted spoon to transfer the onions to a baking dish, leaving juices in the pan. Add remaining butter and melt it. NOW, lightly flour veal shanks on both sides but not on the edges. Add veal shanks to the hot butter mixture. Sauté until golden brown on each sides (about 3 minutes per side). Add wine and let it cook down to a syrup (about 2 minutes).
4. Preheat oven to 400 degrees F. Arrange meat in a single layer over the onions in the baking dish. Sprinkle the lemon rind (1 lemon only) over the meat, then pour the warmed stock in, and add the remaining sauce from the sauté pan. Season with salt, pepper and nutmeg to taste. Put bag of herbs in the baking dish. Cover dish with aluminum foil and bake for 1 1/2 to 2 hours. Shake dish 3 or 4 times while cooking (don't remove cover!] to keep meat from sticking.
5. Finely chop parsley, sage and garlic together on a board, and transfer to a small bowl. Add grated lemon rind and mix.
6. Transfer veal shanks to a warm serving platter. Remove strings and cover to keep warm.
7. Discard bag of herbs and pass onion sauce from the baking dish through a food mill (medium hole) into a saucepan. Put saucepan over medium heat. Taste for salt and pepper and cook about 20 minutes to thicken.

Teacher’s Tips: 1. While sauce is cooking, prepare the Risotto Milanese
2. To serve, sprinkle Grémolata over each serving. Serve with the risotto.

Wine Tip: These luscious veal shanks deserve a comparable wine. Choose a Barbaresco with a little age, if your budget will allow it.
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Old 11-18-2007, 04:41 AM   #10
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yeah italian food seems to be a lot less tomatey than you would expect i wonder who added all the tomatoes
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