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Try osso bucco to reap the benefits of the minerals and vitamins found in the marrow and bone!

Cooking Tips

About This Cut:

Osso Bucco means “hollowed bone” and is the marrow-filled shank, or shin bone.

Cooking Tips

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.

Osso Bucco Stew

Osso Bucco Stew


  • -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


  1. --Put the dried porcini mushrooms in a small bowl with about 2 cups of hot water and let soften.
  2. --In a large skillet melt the fat and sauté the shanks on a high flame until browned on both sides.
  3. --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.
  4. --When the vegetables are softened add the shanks, raise the flame and add the red wine.
  5. --Sauté on high flame until all the wine has evaporated.
  6. --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)
  7. --Add the broth, salt and pepper.
  8. --Now cook on a very low flame for at least two hours, or until the meat is very tender and breaks with a fork.
  9. --Serve immediately with plenty of its broth and veggies.