Osso Buco With Peas And Gremolada Recipes

Steps:

• For the osso buco: Preheat the oven to 375 degrees F. Heat the EVOO in a large Dutch oven over medium-high to high heat. Sprinkle the shanks with salt and pepper and brown all over, turning occasionally, 12 to 15 minutes. Transfer to a large plate.
• Stir the garlic, celery, carrots, onions and fennel seeds into the pot, 3 to 4 minutes. Add the rosemary, thyme, tomato paste and bay leaves, sprinkle with salt and pepper and stir 1 minute. Sprinkle the flour over the vegetables and stir 1 minute, then pour in the wine and deglaze the pot, scraping and stirring 1 minute longer. Add the chicken stock and saffron, followed by the tomatoes. Add the orange peel, juice and chile. Scrape down the pot and add the meat back into the pot. Cover and transfer to the oven. Cook, turning the meat once about halfway through, 2 hours.
• For the gremolata: When the meat is about ready to come out of the oven, combine the orange zest on aboard with the lemon zest. Finely chop the parsley and combine with zest and the chopped or processed nuts.
• For serving: Transfer the shanks to a platter and cut off the kitchen string. Split the crusty bread and warm through in the oven. Fish the bay leaves out of the sauce and place the Dutch oven back on the stove over medium-high heat. Whisk the sauce to combine and thicken, 4 to 5 minutes.
• Serve the shanks in shallow bowls topped with the chunky sauce and gremolata. Serve the crusty bread on the side for mopping.

Steps:

• Osso buco: Preheat oven to 325 degrees F. Tie veal shanks at the equator with kitchen twine. Preheat a heavy-bottomed pot over medium heat. Season veal shanks with salt and pepper on all sides, then evenly dust with flour. Add 1 tablespoon oil to the pot and swirl to evenly heat, 30 seconds. When oil is shimmering, add the veal shanks and sear on both sides until brown, 2-3 minutes per side. Then sear the sides. Meanwhile, prepare the vegetables.
• While the veal shanks are browning, prepare the mirepoix: Trim carrots and celery, then cut into a uniform large dice. Peel and halve the onion, then dice into the same size as the carrots and celery. Meanwhile, continue turning the veal shanks so they brown on all sides (turn heat down to low if the pot gets too smoky). The brown bits forming on the bottom of the pan, called "fond," will be used to flavor the sauce later. Smash garlic; remove skin, trim the tip, and slice. Turn off heat, remove browned shanks from pot, and set aside, leaving fond and drippings in the pot.
• Turn heat to medium-low. Add butter and all of the vegetables to the pot. Season with salt and stir, scraping up the fond. Sauté until soft, 3-4 minutes. Turn heat to medium and add wine to the vegetable mixture. Stir and scrape to finish deglazing the pot, then reduce by half, 2-3 minutes. Meanwhile, make a bouquet garni by tying the parsley stems and thyme together with twine. (Making a bouquet will make it easier to remove and discard the herbs when the dish is finished.) Add to the pot. Peel three long strips of lemon peel, from top to bottom, and add to the pot, followed by the bay leaves. Stir, then add the beef broth and crushed tomatoes.
• Bring sauce to a simmer, and continue simmering until reduced slightly, 6-8 minutes. Nestle the osso buco pieces into the vegetable sauce mixture; it should come halfway up the sides of the veal shanks. Spoon sauce over the tops of the shanks. Cover and place in the oven to braise for a total of 2 hours, checking after 1 hour and basting with sauce. Meanwhile, make the gremolata.
• Gremolata: Pick the leaves off the parsley and finely chop. Set aside. Peel strips of lemon peel from top to bottom, trying to avoid the white pith as much as possible. Julienne the peel into long slivers, then finely dice. (Alternatively, you can use a Microplane zester.) Add zest to the parsley mixture. Smash and peel the garlic cloves; finely chop 1½ cloves and add to the bowl. Season to taste with salt, stir, and set aside.
• Assembly: After 2 hours of braising, remove osso buco from the oven. Shanks should be fork tender, with sauce clinging to the meat. Taste and adjust seasoning. Transfer shanks to a serving platter and remove the strings. Discard bouquet garni, bay leaves, and lemon peels. Ladle sauce over the shanks, followed by a sprinkling of gremolata. Serve with remaining gremolata on the side.

Steps:

• Preheat the oven to 300 degrees. In a large shallow dish, whisk together flour, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Dredge the shanks in the mixture.
• In a large heavy-bottomed pot or Dutch oven, melt 3 tablespoons butter with 3 tablespoons olive oil over medium-high heat. Brown the shanks on all sides. Remove from the pot and set aside.
• Wipe out pot, and lower heat to medium-low. Add remaining tablespoon butter and oil. Add the carrots, onion, and celery to pan. Saute until mostly tender, 8 to 10 minutes. Add the tomatoes, stock, and wine; simmer for 8 minutes, scraping the bottom of the pan.
• Return the meat to the pot; add garlic, bay leaf, parsley, and basil. Cover and bake for 3 hours, or until meat is tender.
• Remove the veal and set on a warm platter. Cover with foil to keep warm. Strain the cooking liquid through a fine mesh sieve and return liquid to pot. Reduce to 2 cups. Remove herbs from the vegetables and discard. Puree vegetables in a blender and return to pot (alternatively vegetables can be returned to the pot and pureed with an immersion blender).
• To make the gremolata, mix together lemon and orange zest. To serve, place 1 shank on a warm plate and spoon some sauce over the meat. Garnish with gremolata.

Steps:

• In a large casserole or Dutch oven with a tightly fitting lid, melt the butter over medium heat. Add the carrots, celery, onion, garlic and pancetta or prosciutto and cook, stirring frequently until the vegetables are tender, about 10 minutes. Add the tomatoes, raise the heat to high and cook, stirring constantly, until most of the liquid has evaporated, about 3 to 4 minutes. Remove from the heat.
• Season the veal generously with salt and pepper and dust it with flour, shaking off any excess. Place a large skillet over medium-high heat and add the oil. When very hot, add the veal and brown it on all sides. (You may need to work in two batches.)
• Place the browned veal on top of the vegetables in the casserole. Pour out any excess oil from the skillet and add the wine. Return the skillet to the heat and simmer the wine until it is reduced to 1/3 cup. Add the stock to the skillet and pour the mixture into the casserole.
• Cover the casserole and bring to a simmer over medium-high heat. Adjust the heat and simmer gently until the veal is very tender, about 2 hours.
• Remove the meat from the casserole and let rest on a platter. Pass the sauce remaining in the casserole through a food mill, discarding the solids. Wipe out the casserole, return the meat to it and pour the sauce over the meat. Simmer, uncovered, for an additional 15 minutes. Season to taste with salt and pepper.
• Meanwhile, cook the peas in salted, boiling water until just tender, about 3 minutes. Drain and set aside. Make the gremolada by combining the parsley, zest and garlic. Set aside.
• Remove the meat from the casserole, transfer to a deep serving platter and remove the strings. Pour the sauce over the meat and garnish it with the peas and gremolada. Serve immediately with rice on the side.

Steps:

• In a large flame proof casserole, melt the butter in the oil over moderate heat.
• Dredge the veal in the flour and shake off any excess. Working in batches, saute veal on all sides until golden brown. Do not crowd the pan. Remove to a bowl.
• Add the onions, carrots, celery and garlic. Cover and cook until vegetables are tender, about 15 minutes.
• Place the veal on top of the vegetables, making sure the bones are upright. Sprinkle the marjoram, basil and thyme on top. Add the tomatoes, tomato paste, white wine, chicken stock, strips of lemon zest, bay leaf and parsley sprigs. If necessary, add enough water to cover the shanks.
• Bring to a boil, reduce heat to low and simmer, covered, until the meat is tender, about 2 hours.
• Transfer the veal shanks to a heated platter, remove the strings and cover with foil to keep warm. Increase the heat to high and boil, stirring frequently until the sauce is reduced by half, about 20 minutes. Pour the sauce over the meat.
• Just before serving , combine the parsley, garlic and lemon zest to make the gremolata. Sprinkle over the top of the Osso Buco.