Easy Osso Bucco Recipe

Osso Bucco is very hearty Italian dish from Milan that is traditionally made with veal. You can substitute veal for the beef short ribs in this recipe, but beef short ribs are a less expensive way to make this delicious dish. This Osso Bucco is delicious over rice or pasta and is a great way to impress your guests without being in the kitchen all evening.

Osso Bucco Recipe:

Preheat oven to 300 degrees. In a large, deep, skillet on medium to high heat, brown in batches:

2 tablespoons heated olive oil

3 1/2 pounds of beef short ribs, dipped in flour, salt and pepper

This takes about 10-15 minutes because you are browning the ribs on all sides. Once done, remove the meat from skillet and set aside. Then, to the hot skillet add and saute:

1 chopped carrot

1 chopped celery stock

4 minced garlic cloves

Once all the vegetables are tender and brown (cooked for about 10 minutes), reduce heat to medium and add:

1/3 cup balsamic or red wine vinegar

1 cup red wine

Reduce the liquid to about 1/3 of what you added, then add in:

6 plum tomatoes, seeded and chopped

2 cups vegetable or chicken broth

4 sprigs fresh thyme

4 springs fresh rosemary

Return the Osso Bucco meat to the skillet, add salt, pepper, and Worcestershire sauce to taste. Return to boil and then transfer the meat to a large roasting pan. Cover pan with foil and put on bottom rack of the oven. Cook for 3-4 hours, turning meat twice. The meat is done when it is barely hanging onto the bone. Once meat is cooked, remove from pan. Let liquid in pan cool slightly and with a spoon, remove fat floating on top. Strain liquid removing steams and cook over high heat until reduced and thickened. Then pour the liquid over the Osso Bucco for added flavor.

Serves 6

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