Try osso bucco to reap the benefits of the minerals and vitamins found in the marrow and bone!
About This Cut:
Osso Bucco means “hollowed bone” and is the marrow-filled shank, or shin bone.
Thaw meat slowly overnight. This cut is great braised, or cooked low and slow in a crockpot or stew.
For this recipe, try it with rice or your favorite crostini.
- -2 Bar 3 Osso Bucco
- -½ Cup chopped organic onion
- -1 Cup of chopped organic celery
- -1 Cup chopped organic carrots
- -Handful of dried porcini mushrooms
- -¼ Cup red wine
- -2 Cups beef bone broth
- -Bell pepper, cut into strips
- -1 Bay leaf
- -Lard, tallow or ghee
- -Sea salt and pepper to taste
- --Put the dried porcini mushrooms in a small bowl with about 2 cups of hot water and let soften.
- --In a large skillet melt the fat and sauté the shanks on a high flame until browned on both sides.
- --In the meantime, in a cast iron or heavy pot sweat the onions, carrots, peppers, and celery with 2 tablespoons of fat, on a low flame.
- --When the vegetables are softened add the shanks, raise the flame and add the red wine.
- --Sauté on high flame until all the wine has evaporated.
- --Now add the porcini, with their soaking water. (you can filter it through a cheesecloth if you fear there might be sand in the mushrooms)
- --Add the broth, salt and pepper.
- --Now cook on a very low flame for at least two hours, or until the meat is very tender and breaks with a fork.
- --Serve immediately with plenty of its broth and veggies.