Empty My Fridge
Making The Perfect Osso Buco | Chef Jean-Pierre
Ingredients
- Osso Bucco2
- Flour2 ¼ cups
- Cornmeal¼ cups
- Extra virgin olive oil2 tbsp
- Onion · diced1
- Carrot2 cups
- Celery2 cups
- Garlic12 cloves
- Thyme · chopped1 tbsp
- Rosemary · chopped1 tbsp
- White wine2 glasses
- Tomato · peeled seeded1 can + 1 cup
- Beef stock2 cups
- Port wine½ cups
- Salt
- Black pepper
- Bay leaf2
- Kalamata olive · pitted12–15
- Lemon
- Chopped Parley
Instructions
- Preheat the oven to 375°F (190°C).
- Dust the osso buco in seasoned flour and cornmeal. Heat olive oil in a frying pan and sear the meat until golden brown, then set aside.
- In a Dutch oven or other ovenproof pot, heat olive oil and cook the onion until golden brown. Add the carrots, garlic, celery, thyme, rosemary and wine. Bring to a boil and reduce by half.
- Add the tomatoes, tomato purée, port and stock, then the flour, salt, pepper and bay leaves. Return the meat to the pot.
- Cover and bake for 2 to 3 hours, depending on size, until the meat is tender and falling off the bone.
- Stir in the olives and lemon zest, then serve with polenta or risotto.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
GarlicOnionTomatoLemonCarrotCeleryOliveKalamata olive
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