#10 -osso Bucco Recipe

Cooking Directions

1. 1

   Prepare the Ingredients

   Dice the celery, carrots, onion, and potatoes. Mince the garlic and set aside.

2. 2

   Sear the Osso Bucco

   In a large heavy pot, heat olive oil over medium-high heat. Season the osso bucco with salt and pepper. Sear the veal shanks on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.

3. 3

   Sauté the Vegetables

   In the same pot, add the diced celery, carrots, onion, and garlic. Sauté for about 5 minutes until softened.

4. 4

   Deglaze the Pot

   Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a boil and let it reduce by half.

5. 5

   Combine Ingredients

   Return the osso bucco to the pot. Add the beef broth, thyme, bay leaves, and diced potatoes. Bring to a simmer.

6. 6

   Slow Cook

   Cover the pot and reduce the heat to low. Cook for about 2-3 hours, or until the meat is tender and falling off the bone.

7. 7

   Serve

   Remove the osso bucco from the pot and serve with the vegetables and sauce. Garnish with fresh parsley. Optionally, serve with au jus on the side.