Osso Bucco

by Gavan on July 30, 2010

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.



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.


Preheat oven to 350°F.
Preheat skillet on high heat for 1 minute. Season veal shanks on both sides with S&P. Add 1 tbsp grapeseed oil and sear shanks for 2-3 minutes each side until golden. Once browned remove to an oven proof dish. Meanwhile reduce skillet to medium heat. Wipe out excess oil from pan with kitchen towel. Add additional tbsp oil (grapeseed or olive) and saute onions, garlic and mushrooms for 4-5 minutes, browning lightly.
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.

Related Posts with Thumbnails
Share and Enjoy:
  • Facebook
  • Twitter
  • Digg
  • Sphinn
  • del.icio.us
  • Mixx
  • Google Bookmarks
  • Add to favorites
  • StumbleUpon
  • RSS
  • Print
  • LinkedIn
  • Technorati

Leave a Comment

{ 1 trackback }

Previous post:

Next post: