Osso Bucco is basicly a pot roast made with a cut from the leg bone. It can be made with Veal, Beef or Lamb and it should cook for hours. This is the richest most flavorfull meat dish there is.
Ingredients
4 Large Veal Leg Cuts ( substiuite Lamb or Beef but it must have the bone with marrow exposed)
1 Med Onion Large Dice
3 Carrots Large Dice
3 Celery Ribs Large Dice
2 Cup Port Wine
1 Cup Demi Glase substituite Ox Tail Soup Mix
2 Bay Leaves
8 Red Potato or Yukan Gold cut into wedges
1/4 Bunch of Fresh Thyme or 1/2 Tsp Dry
1/2 Cup Tomato Paste
Salt & Pepper
Olive oil
Large Braising pan with a lid!
Method:
Sprinkle salt & pepper on the meat and set it aside. Place a large, heavy braising pan on high heat and when pan is hot add about 2 Tbs Olive Oil. Place the meat in the pan and brown it on both sides then remove the meat to a plate and set aside. Add the vegetables to the hot pan and more oil if needed. Reduce the heat and cook the vegetables till they begin to sweat. Remove the vegetables to the meat plate and add wine to the pan. Add wine to the pan and reduce it by half, add Demi Glace and Tomato Paste, bring to a quick low boil and pour the sauce into a container and set aside.
Place the meat in the pan, add Bay Leaf & Thyme to the bottom of the pan. Place the potato's in the pan and cover with the vegetables. Pour the sauce over the whole thing and cover with a lid. Place the pan in a 350 oven and bake for 2 hours. Check the meat with a fork, it should be very tender, if not cook it longer.
Serve one leg cut along with vegetables and potatoes. I suggest a side dish of baby peas.
You can add mushrooms if you like and baby vegetables for a more upscale dish.
Garnish your plate with the left over Thyme!
Makes 4 portions!
This can be cooked up to a week before and reheated in the same pot in only half an hour!