Osso Buco

The Cardinal Rules

There are 2 things to remember at all times when preparing and eating pastured beef and pork:

  1. The roasts and osso buco cuts should follow the low and slow method of cooking. Or get the new pressure cooker and eliminate the “slow” part.
  2. Fat on our meat is your friend. Absolutely eat it, or at least its juices that are formed in the cooking process. The Omega 3s and CLAs are found only in the fat (that is why they are known as “fatty acids” in the nutritional science world.

The Eaters Write

You recently inquired about how to cook pork or beef Osso Buco. Two choices – like a pot roast (page 19 of the cookbook) or make a soup starting with a stock (page 27). In either case, start with a mirepoix (see “notch it up” at page 19). If it’s like pot roast, add a marinara sauce at the end and serve over rice or pasta. If a soup, brown the meat first and then use in a stock. By the time the meat is tender and the broth reduced, add your vegs for a beef or pork vegetable soup.

This is high living, folks!

The Eaters Write

“It's not  what you eat, it's  what you eat ate.”
— Unknown
“We are spoiled on steaks since using your cookbook method of preparing them and eating your lovely meats...”
— Winnie, a JVF customer.

We love hearing that, Winnie. Keep those cards and letters coming.

From the most instinctive cook in the family, our baby boy, John Henry Boudreaux, writes us from NYC:

“If you have an Osso Buco in your freezer, take it out, sear it with only salt as the spice, pound some garlic cloves (generous amount), slice up a pat of butter put it in the skillet and pour in a bottle of wine. Cover that and put it in the oven on low (260) and let cook for hours — time dependent on size of meat. Then you buy some crusty bread and toast it with plenty of butter. Pour the jus over the pulled beef (or pork) and ENJOY! Best meal I’ve had in a long time!” 

Recipe: Summer Rose's Osso Buco

Most of you will find our latest innovation in beef entrees, the bacon-wrapped chopped filet of ground steak. My father was a restaurant man and I don’t remember a menu at his many venues in Houston that did not include this choice. As a kid and an adult, I loved them — still do. There is something about the marriage of chopped beef and smoked bacon that is gustatory heaven. You will find our cooking suggestion in your cooler.

This recipe is from Summer Rose (Summer has been with us from Day 1 and recruited our first delivery group in Clear Lake, most of them NASA employees, as is she.)

SUMMER ROSE’S OSSO BUCO

I made the Osso Buco last night and it was SO delicious!! Here is a recipe I got from Food Network.com – Giada, that I used.  It turned out so amazing I had to share.
— Summer Rose

Ingredients:

  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 dry bay leaf
  • 2 whole cloves
  • Cheesecloth
  • Kitchen twine, for bouquet garni and tying the veal shanks
  • 3 whole veal shanks (about 1 pound per shank), trimmed
  • Sea salt and freshly ground black pepper
  • All purpose flour, for dredging
  • 1/2 cup vegetable oil
  • 1 small onion, diced into 1/2-inch cubes
  • 1 small carrot, diced into 1/2-inch cubes
  • 1 stalk celery, diced into 1/2 inch cubes
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 3 cups chicken stock
  • 3 tablespoons fresh flat-leaf Italian parsley, chopped
  • 1 tablespoon lemon zest

Directions:

  1. Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
  2. For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
  3. In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
  4. In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Sautee until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
  5. Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
  6. Remove and discard bouquet garni from the pot.
  7. Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

Osso Buco

We are now cutting our beef shanks (they come from the bottom of the muscled leg) and our oxtails into sections just right for making an Osso Bucco. If you happen to get a package, pull out your favorite recipe for OB and try it. Ditto when you see pork shanks, which are often labeled as “hocks”.

One last note for our in the kitchen section: We must give credit and attribution to the Kramers of Yonder Way Farm for the excellent free-range eggs that we supply. Somehow or another they have managed to maintain a mostly predator-free flock of hens that free-range on open pastures and retreat to their mobile henhouse at night, something we failed at. We are pleased to be able to partner with them to supply those of you who have always wanted these nutritious eggs from their happy hens. Thank you, Jason and Jenni. That does it for August except to remind that you make it happen for us and we will never take that for granted. We pledge every day to get better at making good food for Texans from a good and healthy environment that respects the earth’s creatures. That’s good for everybody.