Osso Bucco is a cut that comes from the front shank (leg) of a pig. It is best to be cooked “low and slow”.
1 package Serves 4
Thaw osso bucco completely.
Sprinkle salt and pepper to taste on each piece. Dredge in flour and lightly shake off excess.
Brown all four pieces in a few tablespoons of oil in a deep heavy pan (Cast iron Dutch oven would be perfect) until outside is nicely browned.
Meanwhile, cut celery, carrots and onions into large 2 inch chunks. Approximately 1 cup each.
Remove osso and set aside after browned.
Sauté vegetables and 1 sprig rosemary (if fresh is unavailable, use ½ tsp of dried rosemary) until tender in the same heavy pan.
Once tender, add browned osso bucco on top of the sautéed vegetables. Vegetables act as a “bed” to support the osso from sitting on the bottom of the pan.
Add about 1 cup of liquid to dutch oven. I use wine (any flavor) or chicken stock. Place covered dish in a 300 degree oven for approximately 2 1/2 hours.
Remove osso onto a platter and strain veggies from broth. (Discard vegetables). Return broth to pan and mix a slurry of cornstarch with water to use as a thickener. To make the slurry add 2 Tablespoons of cornstarch to 1 cup of water. Stir until smooth. Gradually pour slurry into the juices 2-3 Tablespoons at a time stirring steadily until mixed in. Cook the gravy until desired thickness stirring constantly. Gravy will thicken the longer it cooks. If gravy is too thin, add more slurry. If too thick add a little more water. Add a splash of cider vinegar to finish.
Serve osso and gravy over mashed potatoes or grits.