Fall-Off-The-Bone Osso Bucco
1 sprig rosemary
1 sprig thyme
2 dry bay leaves
Butcher's twine (for tying up the Osso Bucco)
1 whole JJ Bison Osso Bucco (more if you'd like!)
1 tablespoon salt (and a pinch more!)
1 tablespoon Pepper (and a pinch more!)
1 cup all-purpose flour
1/2 cup olive oil
1 onion, diced
3 cloves garlic
3 carrots cut into ~1" pieces
3 tablespoons tomato paste
1 cup dry white wine
3 cups beef stock (more if needed - we used 6 cups total)
**This recipe took us about 4 hours to be fall-off the bone - results may vary.
Preheat your oven to 300.
Pat the osso bucco with a paper towel until dry.
Using the butcher's twine, tie the osso bucco so the twine is pulled tightly to the center of the osso bucco. The goal is to secure the meat to the bone completely. We used 4 pieces of twine (above) to secure the meat.
Using the stove, put the burner on high and place the dutch oven.
Mix together the flour, salt, and pepper, and press it into the osso bucco so it's covered.
Add the olive oil to the dutch oven until hot, then cook the ossobucco until it's brown on all sides.