A recipe from Chef Donald Link. More on Cochon/Butcher.
Yield: 10–12 servings
Ingredients
- 1 + 1/2 pounds beef osso bucco (2 pieces)
- 1 tsp. fresh thyme
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup red wine
- 1 tbsp. tomato paste
- 2 cups chicken stock
- 2 tbsp. oil
Method
Season meat with salt, pepper, and thyme. Sear meat in a hot pan with 2 tablespoons of oil to a golden brown and set aside. Sauté the vegetables in the same pan for about 5 minutes then add tomato paste and wine. Reduce the wine to one fourth of its volume and add chicken stock. Add this and the meat to a small Dutch oven and bake at 300 degrees for about 2 1/2 hours or until fork tender.
