Braised Beef Osso Buco

 
20181229_135215000_iOS.jpg

INGREDIENTS

3 LBS RAIKES BEEF OSSO BUCO MEAT

2 oz. RAIKES BEEF MUSHROOM SALT (OR SALT AND PEPPER)

1/4 CUP FLOUR

1/4 CUP BUTTER OR DUCK FAT

2 CLOVES GARLIC, CRUSHED

1 LARGE ONION, CHOPPED

2 LARGE CARROTS, CHOPPED

2/3 CUP WHITE WINE

2/3 CUP BEEF STOCK

1-14.5 OZ CAN DICED FIRE ROASTED TOMATOES

GREMOLATA:

1/2 CUP CHOPPED FRESH PARSLEY

1 CLOVE GARLIC, MINCED

2 TSP FRESHLY GRATED LEMON PEEL

(MIX TOGETHER IN BOWL)

COOKING INSTRUCTIONS

Dust meat with flour and season with mushroom salt on both sides of meat.

Melt butter or duck fat (if using) in large skillet over medium heat.

Add meat and brown on both sides.

Remove meat from pan, set aside.

Add onion and garlic to pan; cook until onion is soft.

Return meat to pan and add carrots and wine. Simmer for 10 minutes.

Add tomatoes and beef stock.

Cover and simmer for 1 1/2 hours or until meat is tender, but not falling off the bone.

Serve Osso Buco on a bed of polenta or mashed potatoes, top with gremolata.


 

Have questions on how to make this? 
Shoot us a message.

 

 
Summary Block
This is example content. Double-click here and select a page to feature its content. Learn more