Osso Bucco

Serves 4
If you are looking for a great recipe with an alternative cut of meat look no further. Our Osso Bucco recipe will help you prepare a fantastic meal. Just like your Italian grandma made it — if she were a frontierswoman.

Ingredients:

• 

  Osso Bucco on Creamy Risotto

  1 pkg. buffalo shanks, rinsed, patted dry and tied with butcher string

• ½ cup flour
• 1 teaspoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon dried thyme
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1 cup mushrooms, sliced
• 2 clove garlic, chopped (2 tablespoons)
• 1 teaspoon salt
• 1 tablespoon black pepper
• 1 bottle white wine
• ¼ cup parsley, finely chopped
• 4 fresh thyme sprigs
• zest of 1 lemon
• 2 tablespoons arrow root or corn starch
• ½ cup wine
• 1 cup tomatoes, diced

Preparation:

1. Mix flour with 1 teaspoon salt, 1 tablespoon pepper and thyme.
2. Roll shanks in flour mixture.
3. In heavy deep sauté pan over medium high heat, add half of the butter and oil.
4. Place shanks in pan and brown on both sides. Remove shanks from pan.
5. Heat remaining butter & oil and add onions, mushrooms and garlic and sauté for 10 minutes.
6. Deglaze pan with white wine.
7. Return shanks. Add parsley, thyme and lemon and bring to full heat.
8. Cover shanks and place in 350* oven for 2 hours. Turn half way through.
9. Remove shanks from pan and place on platter. Cover with foil to keep heat in.
10. Return pan & juices to stove top over medium high heat. Add thickening agent to ½ cup white wine, and whisk into pan juices. Bring to a boil.
11. Pour sauce over shanks. Garnish with chopped tomatoes and lemon wedges.

Serve over Creamy Chevre & Chive Risotto (recipe included upon request with purchase).