Recipe By: Chef Christopher Hall
Ingredients:
- 8 pieces of My Green Earth™ Beef Osso Buco
- 1/4 cup of vegetable oil
- 2 stalks of leeks, white & light green part only; split and thoroughly washed
- 6 cloves of garlic, peeled
- 5 peeled carrots, cut into 2” pieces
- 5 peeled parsnips, cut into 2” pieces
- 2 peeled turnips, cut into 2” pieces
- 1 lb. of baby potatoes, cut in half
- 2 oz. of dried porcini mushrooms
- 4 each of rosemary sprigs
- 2 cups of red wine; cabernet or merlot works best
- 2 bay leaves
- 5 cups of low-sodium beef stock
- 15 oz can whole, peeled tomatoes, hand crushed
Directions:
- Season the osso buco pieces liberally with salt and black pepper. Then dust in flour.
- Sear each piece of meat in a very hot oiled pan until brown on all sides. Be careful to adjust the heat so that you keep a nice dark brown residue in the pan when finished.
- Remove the seared meat from the pan, then add leeks, garlic, and dried porcini mushrooms. Let this cook for 2 minutes, then add the root vegetables, tomatoes, red wine, bay leaves, and rosemary. Cook until the wine has reduced by half.
- Add the beef stock. Bring the pan back to a boil, then remove from the heat.
- Place the seared osso buco pieces in a roasting pan, then add the vegetables and their liquid to the pan as well. Place a piece of parchment paper over the pan. Cover the pan with aluminum foil then place in a hot 325 degree oven for 5 hours or until tender.\
- Remove the pan from the oven and take off the foil and parchment. Take the meat and root vegetables out of the pan, then strain the sauce into a new sauce pan. Cook the sauce until it starts to thicken and remove any excess fat that floats to the top.
- Season the sauce with salt, pepper, and 1 teaspoon of sherry vinegar.
- Pour the sauce over the meat and root vegetables and enjoy.