AuthorCarla R.
DifficultyIntermediate

This is a great slow cook meal to put on in the morning and come home to for dinner. Just throw together a salad and dinner is done!

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all day grass fed beef osso buco

Yields4 Servings
Prep Time30 minsCook Time8 hrsTotal Time8 hrs 30 mins

 4 or 5 grass fed and finished beef osso buco cuts (shin cuts), approx 2.2 lb (1 kg)
 1 tbsp butter
 2 organic celery stalks, finely chopped
 2 brown onions, peeled and finely chopped
 2 carrots, finely chopped
 3 garlic cloves, peeled and chopped
 2 tsp unrefined sea salt
 8 anchovies, bottled in olive oil or brine, drained. If you omit these, add more sea salt.
 4 bay leaves
 1 cinnamon stick, snapped in half 2 fresh thyme sprigs or 1 tsp dried thyme
 ¾ cup red or dry white wine (organic and sulfur-free/minimal sulfur)
 4 ripe tomatoes or 1 cup of tomato purée out of a glass bottle
 ½ cup spring or filtered water
 ½ tsp cracked pepper 298 Flat leaf parsley, chopped

1

Preheat oven to 195°F. In a large heavy based cast iron pot, melt the butter on the stove top, over low heat. Add the celery, onion, carrot, garlic, and salt and cook gently until softened and translucent.

2

Add the anchovies, mashing them into the base of the pot with the back of your wooden spoon until the anchovies begin to ‘melt’. Add the bay leaves, cinnamon stick, and thyme.

3

Pour in the wine. Increase the heat slightly and simmer gently for a couple of minutes so the alcohol cooks out and the liquid reduces a little.

4

Add the tomato and water, stir through and take off heat. Gently add the meat pieces and submerge them in the liquid and vegetables at the base of the pot.

5

Put the lid on and place in the oven to cook for 10 to 12 hours. For a quicker cooking time, set at 248°F. It will be ready in 6 to 8 hours. Best rule of thumb is to cook at 176°F minimum, 248°F maximum, and adjust cooking time accordingly.

6

If you’re home at the time, halfway through you can turn the meat over for even cooking, but this is not essential. The osso buco is ready when it’s tender and easily comes away from the bone.

7

Serve with the nutrient-rich sauce spooned over, a generous sprinkling of chopped parsley, a simple green salad and sauerkraut to aid digestion. And don’t forget to eat the marrow! Any leftovers are even better the next day, just reheat gently on the stove.

Category

Ingredients

 4 or 5 grass fed and finished beef osso buco cuts (shin cuts), approx 2.2 lb (1 kg)
 1 tbsp butter
 2 organic celery stalks, finely chopped
 2 brown onions, peeled and finely chopped
 2 carrots, finely chopped
 3 garlic cloves, peeled and chopped
 2 tsp unrefined sea salt
 8 anchovies, bottled in olive oil or brine, drained. If you omit these, add more sea salt.
 4 bay leaves
 1 cinnamon stick, snapped in half 2 fresh thyme sprigs or 1 tsp dried thyme
 ¾ cup red or dry white wine (organic and sulfur-free/minimal sulfur)
 4 ripe tomatoes or 1 cup of tomato purée out of a glass bottle
 ½ cup spring or filtered water
 ½ tsp cracked pepper 298 Flat leaf parsley, chopped

Directions

1

Preheat oven to 195°F. In a large heavy based cast iron pot, melt the butter on the stove top, over low heat. Add the celery, onion, carrot, garlic, and salt and cook gently until softened and translucent.

2

Add the anchovies, mashing them into the base of the pot with the back of your wooden spoon until the anchovies begin to ‘melt’. Add the bay leaves, cinnamon stick, and thyme.

3

Pour in the wine. Increase the heat slightly and simmer gently for a couple of minutes so the alcohol cooks out and the liquid reduces a little.

4

Add the tomato and water, stir through and take off heat. Gently add the meat pieces and submerge them in the liquid and vegetables at the base of the pot.

5

Put the lid on and place in the oven to cook for 10 to 12 hours. For a quicker cooking time, set at 248°F. It will be ready in 6 to 8 hours. Best rule of thumb is to cook at 176°F minimum, 248°F maximum, and adjust cooking time accordingly.

6

If you’re home at the time, halfway through you can turn the meat over for even cooking, but this is not essential. The osso buco is ready when it’s tender and easily comes away from the bone.

7

Serve with the nutrient-rich sauce spooned over, a generous sprinkling of chopped parsley, a simple green salad and sauerkraut to aid digestion. And don’t forget to eat the marrow! Any leftovers are even better the next day, just reheat gently on the stove.

All day grass fed beef osso buco
Carla Rodrigues
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