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!

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.

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

Add:

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.

Pour in 4 cups of pureed tomato

Add 1 tbsp. tomato paste

Add herbs

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.

Serve over:

Cooked veggies, pasta, rice, quinoa or dip in crusty bread.

*don't forget to eat the bone marrow!*