Osso Bucco

 

Servings 2 Servings

Ingredients
  

  • 2 large Osso Bucco
  • 2 cups Flour for dusting
  • ¼ cup fine Corn Meal, optional
  • 2 tablespoons Garlic Olive Oil or Extra Virgin Olive Oil
  • 1 large Onion diced
  • 2 cups Carrots cut into ¾ inch pieces
  • 2 cups Celery cut into ¾ inch pieces
  • 12 cloves of Garlic
  • 1 tablespoon Thyme chopped, use ½ if dry
  • 1 tablespoon Rosemary chopped, use ½ if dry
  • 2 glasses Chardonnay or Sauvignon Blanc, the Chef uses LARGE GLASSES 🙂
  • 1 can 28 ounces Tomatoes peeled and seeded (the Chef used LaValle tomatoes)
  • 1 cup Tomato Puree
  • 2 cups Beef Stock or Broth
  • ½ cup Port Wine, optional
  • Salt and Pepper to taste
  • ¼ cup Flour to thicken
  • 2 Bay leaves
  • 12 to 15 Kalamata Olives pitted
  • Zest of one Lemon
  • Chopped Parley

Instructions
 

Preheat Oven to 375ºF / 190ºC

  • Dust your Osso Bucco in seasoned flour and corn meal.  In a frying pan heat some olive oil and when 365F sauté the meat until golden brown, and reserve.
  • In a Dutch oven or any oven proof pot heat the olive oil, when hot add the onion and cook until golden brown.  Add the carrots, garlic, celery, thyme and rosemary, and wine.  Bring the wine to boil and let it reduce by half.     
  • AFTER THE WINE HAS REDUCED, add the tomatoes, tomato puree, Port wine.  Add the flour like the Chef did in the video.  Add salt and pepper to taste, and Bay leaves.  Cover your pot and bake until the meat is tender and fall of the bones.  Depending on the size it could take 2 to 3 hours.
  • When cooked, add the olives and the lemon Zest and serve with Polenta or Risotto.

Notes

For the Garlic Olive Oil:  click here
For the Onion Salt:  click here
For the LaValle Plum Tomatoes:  click here
For the Woll Non-Stick Fry Pan:  click here
For the Staub Dutch Oven - click here
For the Micro Zester:  click here
For the Scraper:  click here
For the Laser Thermometer:  click here
For a Signed copy of Chef Jean-Pierre's Cookbook:  click here