Osso Bucco Stew

We featured Osso Bucco recently in its traditional preparation with a gremolata, but if you are looking for other ways to enjoy this delicious cut, try it out in a stew! The marrow of the bone makes for an incredible stew broth and unlike a typical shank, there is plenty of meat on these bones. This Osso Bucco comes from G&T Farm, is grassfed and is on sale this week! This recipe works best in a dutch oven so that you can cook it on the stovetop and then in the oven, but you can make a satisfying stew no matter what vessel you are working with, or just throw it in a crock pot. Begin by tossing the osso bucco (cut into ½ inch chunks) in some flour, salt and pepper before adding the meat into a heated, oiled dutch oven (or pot of your choice). Brown the meat on all sides (you will have to do this in batches), while you preheat the oven to 300 degrees. Then, saute some onion, carrot, celery and garlic and add that into the dutch oven (or an oven proof dish). Add in a bit of white wine to deglaze the dish, a couple cups of chicken broth, plum tomatoes, all the osso bucco plus fresh oregano, thyme and parsley. Stir everything together and then put the stew in the oven, covered and stirring every half hour. Once the meat is tender and the consistency is to your liking, pull it out and serve over mashed potatoes.