Osso Bucco aka Bone with Hole with White Beans

Sunday, December 9, 2012

Osso Bucco. Trust me, it tastes even better then it looks.

Osso Bucco may sound fancy but is actually fairly simple to make and once it's in the oven, you work is basically done. Such a comfort food. Serve over a side of your choice. Mashed potatoes or risotto come to mind.

All the ingredients are an estimate and you can add/remove ingredients without compromising the taste.

This can be made with either veal or beef, I happened to have 2 of each (long story) so I used that. I always braise/stew in a dutch oven that I have from LeCreuset. 

You will need:

4 bones with hole ( I prefer veal but beef is fine too)
Flour for dredging ( I used whole wheat)
1 small can of tomato paste (6 ounces)
1 can of white beans (optional)
4 tbsp of oil (I use grape)
1-1 1/2 cups of white cooking wine
Bay leave
Combo of veggies--carrot, anise, onion, a few garlic cloves.

1) Pulse veggies in your food processor till smooth. Reserve. The veggies can really be modified based on your taste or what you have.

2) Preheat oven to 375.

3) Wash and pat dry your meat. Dredge in flour. In the meantime, heat enough oil in your dutch oven to cover the bottom of the pan. Brown your meat on both sides about 3 minutes per side. Do not crowd. You may need to do this a few times.

This is what it will look like at this point:

Browned Meat Ready for the Oven

4) Remove meat.  If you have oil left, spill out but leave the meat bits. Add a bit more oil. Add the veggie combo from step one. Bring to simmer.  Add can on tomato paste. Bring to simmer. Add back the meat, add about a cup of white wine. Bring to boil. Add enough hot water to just about cover the meat. Add bay leave and fresh thyme. Cover, stick in the oven.

5) Cook for about 1 1/2 hours. Uncover. Cook another 20 minutes. If you are using white beans, drain and rinse. Mix into stew and cook another 20 minutes or so. Meat should be soft and falling of the bone. 

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