Making Osso Bucco

Just to follow up on my previous post about Osso Bucco, one of my favorite dishes, here is my recipe, with pictures and all. It's super simple.

Key ingredient:
- Veal shanks
- Carrots
- Tomatoes

Other ingredients:
- Onion
- Celery
- White wine or beef stock
- Butter, olive oil, salt, and pepper

Just sear some veal shanks in olive oil and grass fed butter. It's good to put just a little flour on the meat.   Sear it for about 3-4 minutes on each side.  I like shanks with larger bones as they have more bone marrow.

Remove the meat and throw in a mix of finely chopped onion, carrots and celery. Soften it a little in olive oil.

Once softened, put the vegetables aside.

Then pile everything in the pot. Carrots, meat on top, and then throw in a bunch of tomatoes. I added one can of whole tomatoes in there and 3-4 large fresh tomatoes as well.  I squeeze the tomatoes to get the juices out. Then I pour some dry white wine in the pot, maybe half a bottle. Or if you prefer, use beef stock instead. Add some salt and pepper and any other spices you like.

Lastly, I pour the vegetable mix on top. (Or whatever, this is not science.)

Throw it in the oven at 190 degrees Celsius or 375 Fahrenheit and leave it there for 2+ hours while you drink the rest of the white wine.

This is what it looks like:

I am interested in experimenting with cooking this for even longer period of time. I suppose I would then reduce the heat a bit and leave it there for say 4 hours?  I think the meat will be even more tender that way; you want it to literally fall off the bone. Does anyone have experience with this they want to share?

###