Osso Buco

 
 

These rich, beefy shanks are marbled with connective tissue which melts when braised to create this delectable Osso Buco. The flavor and sublime texture is a show-stopper with the beautiful marrow bone as the centerpiece. Slow cook these beef shanks with the marrow bone for a very special dish.

INGREDIENTS

  • 2 large beef Osso Buco

  • 1 tsp kosher salt

  • 3/4 tsp ground black pepper

  • 2 tablespoons Dijon mustard

  • 1 cup all-purpose flour

  • 2 tablespoons rendered lard or ghee

  • 1 cup  red wine or port

  • 2 cups beef stock

  • 1 small onion finely minced

  • 2 carrots finely minced

  • 10 cloves garlic finely minced

  • 1 tsp curry powder

 

INSTRUCTIONS

  1. Dry the meat with paper towels, then tie each shank with butcher’s twine.

  2. Salt and pepper all sides of the meat, then rub with Dijon mustard. Dredge the meat in flour.

  3. Melt the rendered lard over medium high heat. Sear the Osso Buco on all sides until browned. Set aside.

  4. In a large mixing bowl mix the wine, beef stock, onions, carrots, garlic and curry powder. Pour the mixture into your crock pot and gently place the Osso Buco in the crock pot.

  5. Cook on low in your crock pot for 8 – 12 hours or until the meat shreds easily and will easily pull away from the bone. (Can be longer if very large Osso Buco)

  6. Serve over polenta with crunchy bread. The meat is sublime and the marrow takes on the flavor of the sauce. A very special dish!

Donna RomeroComment