Prounounced “ah-so boo-ko”.
Cooks, sooo tender.
Last week, I was walking by the farmer’s market at Copley Square in Boston, and noticed a meat purveyor that sold local grass-fed meat. And one of the things I like to ask, is “Is this grain-finished”? It’s a minor detail that most aren’t even aware to ask, and I didn’t even know to ask until about a year ago.
Now, what do I mean by grain-finished? Well, a very common practice in raising grass-fed beef is to feed the cattle grain for the last several weeks to a couple of months before they are butchered to fatten them up a bit. So, even though you buy “grass-fed” beef, it doesn’t necessarily mean it is 100% grass-fed, and grass-finished.
So, I was wicked excited to hear that this vendor sold 100% grass-fed and grass-finished beef. Yeah buddy!
$80 dollars later in beef sales, and I was able to not only make this melt-in-your-mouth osso buco, but I also snagged few rib eyes for the freezer. Which, have been a bit of an obsession lately.
Slow Cooker Osso Buco Recipe
- 2 osso buco shanks (size will vary)
- 3 ripe tomatoes, quartered
- 1 yellow onion chopped (I ended up using 8-10 cippolini onions)
- 2 carrots, chopped into rounds
- 4 cloves fresh garlic
- 6-8 sprig of fresh thyme tied together
- 2 tbs. grass-fed butter
- 2-3 cups homemade broth (if you do not have, you can substitute with store bought chicken stock)
- 1/4 cup red wine vinegar
- Sea salt and pepper
- Heat a skillet to medium-high heat and add the 2 tbs. of butter.
- Season the shank with salt and pepper on both sides.
- Brown the shank for about 2 minutes on each side. Place the shanks in a slow cooker.
- De-glaze the pan with the 1/4 cup of red wine vinegar and about 1 cup of the broth. Pour this liquid mixture into the slow cooker.
- Add the tomatoes, carrots, onions, garlic and thyme and pour the remaining broth into the slow cooker.
- Set to 8 hours.
- Add more salt and pepper to taste and garnish with fresh parsley.
This dish is great served over Israely cooscoos.