Braised Beef Osso Buco with Root Vegetables

Braised Beef Osso Buco with Root Vegetables

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:

    1. Season the osso buco pieces liberally with salt and black pepper. Then dust in flour.
    2. 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.
    3. 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.
    4. Add the beef stock. Bring the pan back to a boil, then remove from the heat.
    5. 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.\
    6. 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.
    7. Season the sauce with salt, pepper, and 1 teaspoon of sherry vinegar.
    8. Pour the sauce over the meat and root vegetables and enjoy.