re: Osso Bucco Recipe

Everyone makes it a little bit different but here is my method

1. Definitely use kitchen twine to tie the shanks so they don't fall apart. If you don't do anything else at least do this.

Brown the shanks in a dutch oven and remove. I like to make mine with a mirepoix. I usually add a couple of tablespoons of flour to thicken the sauce. For the sauce I use red wine (usually something like a cab) and beef stock. Add the shanks in to where they're about halfway covered in the sauce and throw it in the oven on 325 for a couple of hours. Check periodically to check the thickness of the sauce. You may need to add more liquid.

I like to serve it with a saffron pea risotto

ETA: I usually put some tomato paste in the sauce also. I like a rich red sauce.

This is what it looks like before I add the wine and broth. I realize it's probably darker and richer than what is typically served but it's how I like it