Osso Bucco

leo said:

What sides are traditionally served with Osso Bucco?

Osso buco was originally a Lombardy dish and is still often served with a simple risotto or polenta.

Victor

"leo" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hello,

I have some really nice veal shank for Osso Bucco and have found several recipes that appear to be
decent. However, I am not seeing any references to side dishes. What sides are traditionally
served with Osso Bucco?

Thanks,

leonardo

A traditional Italian meal does not have side dishes - each dish is its own course. But osso buco
with risortto is traditional in Milan - it is served as one dish so does not violate the one dish at
a time tradition.

--
Peter Aitken

Remove the [censored] from my email address before using.

In article <[email hidden]>, "leo"

Quoted message said:

I have some really nice veal shank for Osso Bucco and have found several recipes that appear to be
decent. However, I am not seeing any references to side dishes. What sides are traditionally served
with Osso Bucco?

Gotta have the correct spelling...

osso buco [AW-soh BOO-koh, OH-soh BOO-koh] An Italian dish made of veal shanks braised with olive
oil, white wine, stock, onions, tomatoes, garlic, anchovies, carrots, celery and lemon peel.
Traditionally, osso buco is garnished with GREMOLATA and served accompanied by RISOTTO.

Rather than risotto I prefer mashed spuds.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd
edition, by Sharon Tyler Herbst.

OSSO BUCO WITH TOMATOES, OLIVES, AND GREMOLATA Active time: 45 min Start to finish: 3 3/4 hr For
stew 8 to 10 (10-oz) meaty cross-cut veal shanks (osso buco; 5 to 6 1/2 lb total), each tied with
kitchen string
1/2 cup all-purpose flour 2 tablespoons olive oil 3 tablespoons unsalted butter 2 medium onions,
halved lengthwise and thinly sliced 1 small carrot, finely chopped 1 celery rib, finely chopped 2
garlic cloves, finely chopped 1 cup dry white wine 1 cup chicken broth 1 (28- to 32-oz) can whole
plum tomatoes with juice (not in purée), coarsely chopped 1 cup Kalamata or other brine-cured
black olives, pitted and halved 1 1/2 teaspoons fresh thyme leaves 2 fresh flat-leaf parsley
sprigs 1 Turkish or 1/2 California bay leaf 2 (2- by 1/2-inch) strips fresh lemon zest, cut
crosswise into fine julienne 1 teaspoon salt, or to taste
2/2 teaspoon black pepper, or to taste

For gremolata 3 tablespoons chopped fresh flat-leaf parsley 1 large garlic clove, minced 1 teaspoon
finely grated fresh fresh lemon zest

Special equipment: a 7- to 9-quart heavy ovenproof pot (wide enough to hold shanks in 1 layer)

Make stew: Preheat oven to 325°F.

Pat shanks dry and season with salt and pepper. Divide shanks and flour between 2 large sealable
plastic bags and shake to coat, then remove shanks from bags, shaking off excess flour. Heat oil and
2 tablespoons butter in ovenproof pot over moderately high heat until foam subsides, then brown
shanks well in 2 batches, 10 to 12 minutes per batch, transferring to a plate.

Reduce heat to moderate and add remaining tablespoon butter to pot along with onions, carrot,
celery, and garlic and cook, stirring, until onions are pale golden, about 5 minutes. Add remaining
stew ingredients and bring to a boil, stirring. Arrange shanks in pot in 1 layer and return to a
simmer. Cover pot and braise shanks in middle of oven until very tender, about 2 1/2 hours. Remove
strings from osso buco and discard along with parsley sprigs and bay leaf.

Make gremolata and serve osso buco: Stir together gremolata ingredients in a small bowl and sprinkle
over osso buco. Serve immediately.

Cooks' notes: • Osso buco (without gremolata) can be made 1 day ahead. Cool completely, uncovered,
then chill, covered. Reheat, covered, in a 325°F oven 30 to 40 minutes. • Osso buco can also be
cooked in a large roasting pan. Straddle pan across 2 burners for browning and boiling, then cover
pan tightly with foil for braising.

Gourmet

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

Quoted message said:

Traditionally, osso buco is garnished with GREMOLATA and served

accompanied by

Quoted message said:

RISOTTO.

Rather than risotto I prefer mashed spuds.

I recently had osso buco at a restaurant and they served it with some gnocchi.

"PENMART01" <[email hidden]> wrote in message news:20031205175630.12300.00002043@mb-
m20.aol.com...

Quoted message said:

In article <[email hidden]>, "leo"

Quoted message said:

I have some really nice veal shank for Osso Bucco and have found several recipes that appear to
be decent. However, I am not seeing any

references

Quoted message said:

Quoted message said:

to side dishes. What sides are traditionally served with Osso Bucco?

Gotta have the correct spelling...

osso buco [AW-soh BOO-koh, OH-soh BOO-koh] An Italian dish made of veal shanks braised with olive
oil, white wine,

stock,

Quoted message said:

onions, tomatoes, garlic, anchovies, carrots, celery and lemon peel. Traditionally, osso buco is
garnished with GREMOLATA and served

accompanied by

Quoted message said:

RISOTTO.

Rather than risotto I prefer mashed spuds.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd
edition, by Sharon Tyler Herbst.

OSSO BUCO WITH TOMATOES, OLIVES, AND GREMOLATA Active time: 45 min Start to finish: 3 3/4 hr For
stew 8 to 10 (10-oz) meaty cross-cut veal shanks (osso buco; 5 to 6 1/2 lb

total),

Quoted message said:

each tied with kitchen string
1/2 cup all-purpose flour 2 tablespoons olive oil 3 tablespoons unsalted butter 2 medium onions,
halved lengthwise and thinly sliced 1 small carrot, finely chopped 1 celery rib, finely chopped
2 garlic cloves, finely chopped 1 cup dry white wine 1 cup chicken broth 1 (28- to 32-oz) can
whole plum tomatoes with juice (not in purée),

coarsely

Quoted message said:

chopped 1 cup Kalamata or other brine-cured black olives, pitted and halved 1 1/2 teaspoons fresh
thyme leaves 2 fresh flat-leaf parsley sprigs 1 Turkish or 1/2 California bay leaf 2 (2- by 1/2-
inch) strips fresh lemon zest, cut crosswise into fine

julienne

Quoted message said:

1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste

For gremolata 3 tablespoons chopped fresh flat-leaf parsley 1 large garlic clove, minced 1
teaspoon finely grated fresh fresh lemon zest

Special equipment: a 7- to 9-quart heavy ovenproof pot (wide enough to

hold

Quoted message said:

shanks in 1 layer)

Make stew: Preheat oven to 325°F.

Pat shanks dry and season with salt and pepper. Divide shanks and flour

between

Quoted message said:

2 large sealable plastic bags and shake to coat, then remove shanks from

bags,

Quoted message said:

shaking off excess flour. Heat oil and 2 tablespoons butter in ovenproof

pot

Quoted message said:

over moderately high heat until foam subsides, then brown shanks well in 2 batches, 10 to 12
minutes per batch, transferring to a plate.

Reduce heat to moderate and add remaining tablespoon butter to pot along

with

Quoted message said:

onions, carrot, celery, and garlic and cook, stirring, until onions are

pale

Quoted message said:

golden, about 5 minutes. Add remaining stew ingredients and bring to a

boil,

Quoted message said:

stirring. Arrange shanks in pot in 1 layer and return to a simmer. Cover

pot

Quoted message said:

and braise shanks in middle of oven until very tender, about 2 1/2 hours. Remove strings from osso
buco and discard along with parsley sprigs and

bay

Quoted message said:

leaf.

Make gremolata and serve osso buco: Stir together gremolata ingredients in a small bowl and
sprinkle over osso buco. Serve immediately.

Cooks' notes:
. Osso buco (without gremolata) can be made 1 day ahead. Cool completely, uncovered, then chill,
covered. Reheat, covered, in a 325°F oven 30 to 40 minutes.
. Osso buco can also be cooked in a large roasting pan. Straddle pan

across 2

Quoted message said:

burners for browning and boiling, then cover pan tightly with foil for braising.

Gourmet

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

On Sat, 06 Dec 2003 00:30:26 GMT, "Ray" <[email hidden]>

Quoted message said:

Quoted message said:

Traditionally, osso buco is garnished with GREMOLATA and served

accompanied by

Quoted message said:

RISOTTO.

Rather than risotto I prefer mashed spuds.

I recently had osso buco at a restaurant and they served it with some gnocchi.

I've had it served with Israeli couscous.

Sue(tm) Lead me not into temptation... I can find it myself!

leo said:

Hello,

I have some really nice veal shank for Osso Bucco and have found several recipes that appear to be
decent. However, I am not seeing any references to side dishes. What sides are traditionally
served with Osso Bucco?

Thanks,

leonardo

ossobuco should be served with butter or milanese (saffron) risotto.

there maybe several decent recipes but only one traditional recipe (with very few variations). in
a large saute'pan sautee the finely chopped onion in butter until soft. dredge the shanks in
flour. add the shanks to the pan and brown uniformely. add little dry white wine, cover and lower
the heat. add salt and pepper. eventually add one teaspoon of tomato paste dissolved in 2
tablespoons of water. cook covered, slowly on low heat adding more wine little at the time.
prepare the gremolada combining finely chopped garlic, parsley, and grated lemon zest. when the
meat will start coming out of the bones the ossibuchi are ready. few minutes before removing them
from the heat add the gremolada uniformly on each shanks. serve very hot with their own sauce on a
"bed" of butter risotto.

i don't indicate the quantities but are easy to guess. if you need the full recipe let me know i
will post it.

ciao, anna maria

www.annamariavolpi.com

"Victor Sack" <> wrote in...

Quoted message said:

leo said:

What sides are traditionally served with Osso Bucco?

Osso buco was originally a Lombardy dish and is still often served with a simple risotto or
polenta.

or mashed spuds. mm.

Or maybe orzo?

lea b wrote in message ...

Quoted message said:

"Victor Sack" <> wrote in...

Quoted message said:

leo said:

What sides are traditionally served with Osso Bucco?

Osso buco was originally a Lombardy dish and is still often served with a simple risotto or
polenta.

or mashed spuds. mm.

In article <[email hidden]>,

leo said:

I have some really nice veal shank for Osso Bucco and have found several recipes that appear to be
decent. However, I am not seeing any references to side dishes. What sides are traditionally
served with Osso Bucco?

Gremolata and Risotto alla Milanese.

--
Julian Vrieslander

Julian Vrieslander said:

In article <[email hidden]>, "leo"

Quoted message said:

I have some really nice veal shank for Osso Bucco and have found several recipes that appear to
be decent. However, I am not seeing any references to side dishes. What sides are traditionally
served with Osso Bucco?

Gremolata and Risotto alla Milanese.

I usually just add Gremolata. And eat more Osso Bucco. Pan Ohco