re: Osso Bucco pointers

I've never done osso bucco but i would cook it the same way I do short ribs and lamb shanks.


Season liberally w/ salt and pepper.
sear it well.
remove and caramelize a LOT of onion
add some fresh garlic
delgaze with white wine
add beef stock (or bouillon) and about 2-3 tablespoons of marinara
add my carrots and celery and make sure the liquid is halfway up the meat. Put it in the oven at 275 and cook until tender. Flipping the meat occasionally.

ETA: I usually cook mine covered for the majority of the time and remove the top for the last 30-60 minutes.