Serves 6-10

• 6 pieces  Grow & Behold Osso Bucco (Veal or Beef)
• 1 cup Grow & Behold Beef Bone Broth
• 1 cup flour or matzah meal
• 5 tablespoons olive oil
• 2 large onions, minced
• 2 medium carrots, minced
• 2 stalks celery, minced
• 8 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 small bunch parsley
• 5 sprigs fresh thyme
• 2 bay leaves
• zest of 3 lemons
• 1 bottle dry white wine
• salt and pepper to taste

 

Sear the Meat

Heat the oven to 325F.

Season meat with some pepper and dredge in flour or matzah meal. Shake off any excess and transfer to a plate.  Heat 2 tablespoons of oil in a large Dutch Oven, at a medium heat, and in batches, sear the osso bucco until browned on both sides.

 

Build flavor with vegetables

Transfer the osso bucco to a plate and add the rest of the oil to the pot. Add the minced veggies (save a bit of the garlic) and cook until soft, scraping up the browned bits at the bottom of the pot. Stir in the tomato paste and cook for an additional two minutes until color darkens.

 

Bring to a simmer, then roast

Add 2 cups of the beef stock and deglaze the bottom of the pan (scrape up any bits of caramelized vegetables and incorporate into the liquid.)  Add remaining stock and wine.  Tie a few sprigs of parsley and thyme together with kitchen twine and add to the pot, along with the osso bucco and bay leaves. Bring to a simmer, add a little pepper to taste and cover the pot. Move the pot into the oven, and cook for ~3 hours, or until the meat is tender and falling off the bone

To serve

Transfer the shanks to a plate and cover loosely with aluminum foil. Remove the herb bundle and heat up the pot until the liquid is reduced by half. Add the shanks back into the pot, and cover with liquid. Chop the remaining parsley and mix with lemon zest and the remaining garlic, and sprinkle over the osso bucco.