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  • JJ Bison

Fall-Off-The-Bone Osso Bucco



Ingredients:

  • 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)

Instructions:

**This recipe took us about 4 hours to be fall-off the bone - results may vary.

  1. Preheat your oven to 300.

  2. Pat the osso bucco with a paper towel until dry.

  3. 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.

  4. Using the stove, put the burner on high and place the dutch oven.

  5. Mix together the flour, salt, and pepper, and press it into the osso bucco so it's covered.

  6. Add the olive oil to the dutch oven until hot, then cook the ossobucco until it's brown on all sides.

  7. Remove the osso bucco and put it on a plate for now and turn the oven on low.

  8. Add the onion and garlic to the dutch oven and add some olive oil if needed to stir the garlic and onion until the onion is translucent.

  9. Add a pinch of salt and pepper to the mix as well as the tomato paste, wine, and 3 cups broth and stir.

  10. Add the osso bucco, rosemary, thyme, and bay leaves to the dutch oven, and put the lid on, then put in the oven.

  11. Check on the osso bucco in about 2 hours and add a cup or so more broth if needed to ensure it hasn't boiled away! We want the liquid to always be about 1/2 - 3/4ths on the osso bucco. Add the carrots now (so they don't get so soft), flip the osso bucco to the other side (to make sure the other side is getting tons of liquid too!), and cover again.

  12. In 30 minutes, check on the osso bucco and see if the meat is falling off the bone, again, if needed, add a cup more broth and check the meat until it is falling off the bone.

  13. Remove carrots and the osso bucco from the dutch oven and cut the strings off the osso bucco prior to serving.

  14. If desired, reserve some of the liquid and pour the juices over the osso bucco or add some flour whisk/boil for a gravy sauce!

  15. Serve and enjoy :)


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