Just so you know and can pretend like you knew all along when you cook this for your friends, Osso Bucco is a Milanese dish. The name means “bone with a hole” or “hollowed bone” which refers to the veal shank bone with a large and tasty marrow filling. By braising (slow cooking) the meat this tough but tasty cut of meat will become super tender and taste almost like butta. This is a great dish to make if you have friends coming over ’cause you can pop it in the oven and forget about it for a couple of hours. The more you cook it the more tender it becomes.
Enjoy!
RECIPE:
Serves 2
2 organic/ grass fed veal shanks
1 white onion – thinly sliced
8 ozs button mushrooms – sliced
2 garlic cloves – minced
1 bouquet garni (thyme, sage, bay leaf)
1 quart low-sodium chicken stock
2 tbsp grapeseed or olive oil *
1/2 tsp salt n pepper
* Grapeseed oil gets to a higher temperature than olive oil before burning so is ideal when searing meats at high heat.
DIRECTIONS:
Add to veal along with broth and herbs. Cover with foil and pop in oven for 2 to 2 1/2 hours or until meat is fork tender.
To Serve: remove bouquet garni and serve with rice or simply as is.
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.
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