Easy Osso Buco Recipe

Osso Boco 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 this is a less expensive way to make this delicious dish. This meat goes wonderfully over rice or pasta and is a great way to impress your guests without being in the kitchen all evening.

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 from skillet and set aside. To the hot skillet add and saute:

1 chopped carrot

1 chopped celery stock

4 minced garlic cloves

Make sure to crape pan and mix in browned bits of meat. Once all 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

Once liquid has been reduced to one third, add:

6 plum tomatoes, seeded and chopped

2 cups vegetable or chicken broth

4 sprigs fresh thyme

4 springs fresh rosemary

Return ribs to skillet, add salt, pepper, and Worcestershire sauce to taste. Return to boil and then transfer to large roasting pan. Cover pan with foil and put on bottom rack of the oven. Cook for 3-4 hours, turning meat twice. 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. Serve over ribs.

Serves 6

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