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Recipe for cooking Osso Bucco slow tandoori style in a Tandoori (tandori)pot served with pasta shells

Updated on April 30, 2017
tonymead60 profile image

Italy and its food is something that Tony treasures. His recipes are filled with passion and a love of food.

Traditional Italian Cooking


Here’s a great addition to the Italian section of your recipe book if you don’t already have it in there. It originates in northern Italy and the name literally means ‘bone with a hole’, because the shinbone has marrow down the middle which adds to the flavour as it is cooked. A friend of mine from Tuscany gave me this recipe, which had been his Grandmother’s recipe.

Don’t worry if you haven’t a tandoori pot any casserole dish will do. I like my old pot, because it is so well seasoned now after years of casseroles and curries that seasoning is hardly necessary at all with it.

Tandoori Pot

my old Tandoori pot. seasoned through hours of cooking
my old Tandoori pot. seasoned through hours of cooking

Osso Bucco

Osso Bucco
Osso Bucco | Source

Simply the Best

Using the best ingredients will give you the best results. I never shop for food at supermarkets, I don't care if the onions are all the same size or not, I want fresh, flavoursome food, not just the cheapest.

always ask for Rose Veal that way you are sure it has been raised in good conditions.

Fresh Herbs - Grow Your Own

Source
Source

Shin Beef on the Bone


The ingredients are;

2 Rose veal shin shanks on the bone.

6 shallots

1 carton or tin of tomatoes; or better still a carton of Napolina Passata, which is a creamy tomato sauce.

4 cloves of garlic

Italian style herbs, I’m lucky and have a great herb garden, so fresh herbs if you can, but otherwise you need; dried basil, rosemary, thyme, oregano, sage. Equal quantities or to suit your taste.

4 large mushrooms.

1 red and one green peppers.

1 carrot

1 stem of celery

Olive oil

White wine vinegar.

White Balsamic Vinegar

Salt.

Preparations

As with all dishes get all your ingredients ready and waiting, I have loads of little plastic bowls all lined up and ready for the off.

Finely chop the shallots and garlic and put them together and waiting.

If you are using fresh herbs chop them really fine stalks and all to add even more flavour.

Chop the mushrooms into cubes, slice the carrot and celery quite fine.

This is what you do.

How to cook.

Add about a tablespoon of good quality olive oil to a frying pan on a medium heat. Add the shallots, chopped peppers and garlic and then gently fry until soft.

Push the mix to one side and leave a space for the meat. Turn the heat up a little and now add the meat turning it to make sure both sides are sealed and browned.

Preheat your oven to gas mark 5

Remove the meat and then add the tomatoes, celery, and carrots into the mix with a good pinch of sea salt followed by the chopped herbs. Stir well as you add the wine vinegar and then pour into your ovenproof dish or tandoori pot. Place the meat in the pot and then in.

Cook at GM5 for 30 minutes and then turn the oven down to GM2 for two to three hours. This long slow cook will make the meat so tender that it will drop from the bone.

Put the pasta shells into a pan of boiling water add a little olive oil and salt and boil until they are beginning to soften.

all the ingredients safely in the pot.
all the ingredients safely in the pot.

Finally

Serve the meat and gravy from your pot along with the pasta and add grated cheese, and perhaps a salad.

with a cheese topping
with a cheese topping
serve with the bone still in.
serve with the bone still in.
5 stars from 1 rating of Shin beef

Veal Farmer explains

Cook Time

Prep time: 45 min
Cook time: 3 hours 30 min
Ready in: 4 hours 15 min
Yields: a delicious meal for the family

Adventure on the High Seas

Sea Dog's Revenge
Sea Dog's Revenge

Thomas Sladdin is from a simple yeoman family background, but as a child, his family is evicted by bloody Queen Mary’s henchmen, and he is forced to take cover with a family friend: Sir Francis Drake. Under Drake’s guidance, Thomas learns the art of navigation and sails around the world with Drake. Thomas is ambitious and driven on by the need to reclaim his family’s lands and fortune. After sailing with Drake for several years, he is able to afford his own ship and begins to build a reputation as an adventurer and to enhance his fortune by plundering the Spanish Main.

However in 1587, Protestant England is on the brink of disaster; it is financially bankrupt and under threat of invasion from Spain. King Philip of Spain who is determined to add England to his empire, and restore it to Catholicism is prepared to go to any lengths to subdue his enemy.

The greatest legacy Henry VIII left his heirs was a modern and strong navy. Elizabeth Tudor, armed with this weapon prayed that she could thwart Philip’s ambitions. In particular, she relied on a band of sea captains that she nicknamed her ‘Sea Dogs’.

Thomas Sladdin was now one of those captains; a privateer and adventurer, fiercely loyal to Elizabeth and the English cause, and he was prepared to put his life on the line to safeguard his country and Queen.

However, there were a number of surprises waiting for Thomas, and he could not help being taken aback by the twists and turns his life was to take, because he had not anticipated becoming part of Sir Francis Walsingham’s spy network, or meeting the mysterious and beautiful Princess Sabina of Portugal.

 

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    • tonymead60 profile image
      Author

      Tony Mead 5 years ago from Yorkshire

      Derdriu,

      you have looked at so many of my recipes, I only hope that I have tickled your taste buds enough to try working with them. I would a reply that you had tried something.

      As always your comments are meaningful, useful, and encouraging.

      I need to rejiggle some of my hubs and you have made me realise that I have missed a chance to improve my hubs by adding what drinks will go with each meal. I worked for a German wine company for four years and so I do have the knowledge.

      you're a star, thank you for help.

      regards

      Tony

    • profile image

      Derdriu 5 years ago

      Tony, What a delectable, scrumptious, tasty recipe for the incomparable Osso Bucco! Your photos are mouth-wateringly inviting, and they're so encouragingly and enticingly placed alongside appropriate parts of the instructions. This recipe is presented in a fail-safe way.

      What do you serve for drinks?

      Thank you for sharing, voted up + all.

      Respectfully, Derdriu

      P.S. Thank you for the video.

    • tonymead60 profile image
      Author

      Tony Mead 6 years ago from Yorkshire

      Hi Kash

      thanks for the vote and the visit, you have to try it. It is one of the best Italian meals I've ever had. Each time I've cooked it I've changed the recipe a little but the veal makes any meal great.

      cheers Tony

    • kashmir56 profile image

      Thomas Silvia 6 years ago from Massachusetts

      Thanks for sharing this delicious Italian recipe,i just love eating all types of Italian food

      Useful and vote up !!!

    • tonymead60 profile image
      Author

      Tony Mead 6 years ago from Yorkshire

      HI carco

      many thanks for dropping by, I hope you try it and enjoy it. Shin beef will do if you can't get hold of veal.

      Cheers Tony

    • carcro profile image

      Paul Cronin 6 years ago from Winnipeg

      This looks so good, can hardly wait to try it. Love good Italian home cooking! Thanks for sharing!

    • tonymead60 profile image
      Author

      Tony Mead 6 years ago from Yorkshire

      Hi Gordon

      I love the pot, I make all sorts in it. It just melts meat. One of the best buys for my kitchen.

      Thanks for calling in

      cheers

    • Gordon Hamilton profile image

      Gordon Hamilton 6 years ago from Wishaw, Lanarkshire, United Kingdom

      Sounds delicious Tony and I can just imagine the effect you must get from that tandoor. It's something I've never got round to buying but is definitely one of the items on my list. Love the idea of Italian food recipe cooked in an Indian tandoor - two of my most favourite cuisines fused! :)