Introduction: Classic Osso Bucco
This braised beef is served in fine restaurants but you can make it at home at a much lower cost with a few tasty ingredients.
Osso Bucco literally means; bone with a hole.
This tough piece of meat from the lower part of the leg of beef needs slow cooking to tenderize this tasty dish.
A crockpot is perfect for this Show Stopping main!
Step 1: Veggies
Prepare an assortment of aromatic veggies to give flavor to your Osso Bucco stew.
1 leek, white part only, washed well, chopped
1 med. size onion, chopped
1 carrot, peeled, diced
1 celery rib, diced
1 tbsp. EVOO or vegetable oil
Sauté all the vegetables in a large preheated skillet to soften approx. 3-5 min. Stir regularly. Set aside.
Step 2: Meat Prep
4-6 pieces of 1" pieces of veal or beef Osso Bucco
1 tbsp. oil
3 stems flat leaf parsley, chopped
1/4 cup chopped fresh basil
3 sprigs of thyme
1 bay leaf
1/2 tsp of salt
1 tsp chili flakes (or more)
In the same skillet you used for the veggies, brown the meat in the oil on both sides. Sprinkle with salt and chili flakes.
*Do not wipe it clean, it will be fine.*
Add the meat to a large saucepot or crockpot.
Top with herbs and reserved veggies
Step 3: Deglazing
1 cup red wine to the pan.
Stir to remove any stuck bits. These will have lots of flavor.
Cook for 1 min. Pour over meat.
Step 4: Sauce
Pour in 4 cups of pureed tomato
Add 1 tbsp. tomato paste
Add another 2 tsp of salt or to taste
Cook for 2 1/2 hrs over a low heat on stove or
6-8 hrs in a crockpot on lowest setting with
lid slightly ajar. Stir very little just to blend ingredients. Then allow to simmer slowly.
If the sauce becomes too thick add 1/2-1 cup of water and continue to cook until fork tender.
Cooked veggies, pasta, rice, quinoa or dip in crusty bread.
*don't forget to eat the bone marrow!*