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    Home > Main Courses > Main Dishes Beef > Osso Buco, New Year’s Eve Recipes

    Osso Buco, New Year’s Eve Recipes

    Published: Jan 2, 2010 · Modified: Mar 14, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    New Year’s Eve Recipes, the tradition around our house is a quiet evening at home with a nice meal and a movie.   Osso Buco is always the star on the menu but the supporting cast may change from year to year.

    Osso Buco, braised veal shank recipe

    After pouring through numerous cookbooks and databases below you’ll find my final selections for our stay at home New Year’s celebration recipes. Colorado style. The star of the night, Osso Buco, braised veal shank. So much easier to make than you think, and so very special.

    scallop apricot appetizer

    Let’s start with the appetizer.These are such fun little appetizers to make.  Just sear four sea scallops in a fry pan in olive oil until cooked through. I prefer my cast iron for this. It sears scallops beautifully. Then cut the scallops in half and build your little sandwich:

    • 1 thick slice of apricot, which has been sautéed in olive oil for a few minutes each side
    • 1 small slice of prosciutto
    • Drizzle with a sauce of 1/4 cup Greek style whole milk yogurt, 1 1/2 teaspoons seasoned rice vinegar and salt and pepper
    • Garnish with pea shoots

    We love olives around our house, and we always enjoy a bowl of Warm Rosemary Garlic Olives.

    This year I decided to try this Roasted Golden Beet salad with Tangerines, Pine nuts and Raspberry Vinaigerette. Easy, healthy and a beautiful bright addition to our meal.

    Arrange the beets and tangerine sections on plates and drizzle with the dressing. Top with the toasted pine nuts.

    The Wine:  Bob and I both agreed this is the best wine we’ve ever tasted.  EVER.  A gift from my boss.

    Osso Buco is so creamy delicious and easy to make.  Sautee chunks of carrot, celery, leeks, a sprig of rosemary and some sage leaves in some olive oil in your Dutch oven until browned. Add floured and browned veal shanks and roast for a couple of hours and you’ve got an incredibly delicious veal entree. You’ll find the complete recipe below.

    Seared and Pan roasted Veal Chops with red grapes. Perfect meal for New Year's Eve

    And if you’d like to consider a veal chop recipe, take a look at the Pan Roasted Veal Chops with Red Grapes.

    Green Vegetable Medley Recipe

    Green Vegetable Medley:  A perfect side dish for the Osso Buco. I found this recipe years ago in Martha Stewart Magazine.  Easy and delicious (not to mention healthy). 

    Osso Buco, braised veal shank recipe

    Osso Buco (Braised Veal Shanks)

    An easy and elegant braised meat recipe for your favorite special occasion.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course Beef
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 1 hour 26 minutes
    Total Time: 1 hour 56 minutes
    Servings: 2
    Calories: 1085kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 large leek white part only
    • 2 medium carrots peeled and sliced
    • 2 ribs celery siced
    • 1/2 preserved lemon chopped
    • 1/2 cup extra virgin olive oil
    • 2 sprigs fresh rosemary
    • 2 leaves fresh sage or 1 teaspoon dried
    • 1/2 can tomato paste
    • 1 tablespoon white balsamic vinegar
    • 1/2 can tomato juice small can
    • 1 tablespoon ketchup
    • 1 cup beef stock
    • 1 cup flour
    • 2 large veal shank
    • salt and pepper to taste
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350 degrees
      Heat 1/4 cup of the oil in a large heavy pot with cover over medium heat. 
      Add leeks, carrots, celery, rosemary and sage and cook, stirring until vegetables are golden brown, about 10 minutes. 
      Stir in preserved lemon, tomato paste, broth, ketchup, vinegar.Remove from heat and set aside.
    • Meanwhile, generousy season veal shanks with salt and pepper, then dredge in flour until lightly coated. Shake off excess flour. 
      Heat remaining 1/4 cup oil in a large skillet over medium-high heat. Add veal shanks and sear, turning once, until well browned on both sides, about 5 minutes per side. 
      Place veal shanks in pot with vegetables, cover and transfer to oven. Cook until meat is fork tender and falling off bone, about 2 1/2 hours. Serve with risotto or plain steamed white rice or mashed potatoes.

    Nutrition

    Calories: 1085kcal | Carbohydrates: 74g | Protein: 56g | Fat: 63g | Saturated Fat: 10g | Cholesterol: 170mg | Sodium: 918mg | Potassium: 1832mg | Fiber: 7g | Sugar: 14g | Vitamin A: 11799IU | Vitamin C: 19mg | Calcium: 142mg | Iron: 8mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

     

    Happy New Year to everyone! 

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    Reader Interactions

    Comments

    1. mick says

      November 02, 2010 at 7:46 pm

      congrats – that’s quite an honor! Thanks for all your hard work!

      Reply
    2. Mary Shaldibina says

      January 07, 2010 at 10:19 pm

      I’d like to personally invite you to join the CookEatShare Author network. CookEatShare has had over 2.5 million unique visitors in 2009, and I think they will be interested in your content. Users will be guided to your actual blog, so this is a free way to increase page views and visitors to your site.

      Please contact me at mary@cookeatshare.com for more information, to get unique link to claim and customize your profile. Please visit http://cookeatshare.com/blogs/apply for additional information.

      Reply
    3. Kristi says

      January 05, 2010 at 4:47 am

      I want the Scallop Sandwiches for Two. They look absolutely delicious!

      Reply
    4. Zia Liz says

      January 04, 2010 at 5:00 pm

      It looks like you started the new year off right! Thank you for also sharing the wine you opened… gives us something new to try 🙂

      Reply
    5. Karen says

      January 04, 2010 at 8:30 pm

      Great start to the year 🙂 Happy New year to you too!

      Reply
    6. anncoo says

      January 03, 2010 at 1:23 pm

      WOW! Great pictures with beautiful dishes. Happy New Year.

      Reply
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    I'm Lea Ann, A Culinary School Grad obsessed with South of The Border cuisine. Mexican, Southwestern and Wild West Recipes. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration for reliable, approachable recipes.

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