Osso Bucco

Twice in the past week and a half I've made Osso Bucco. Traditionally made with lamb, I use beef. Osso Bucco is simply the thigh cut cross-wise, and since it has the bone left in it should be no surprise that the translation is simply, "bone with a hole." Its a cheaper cut, with lots of connective tissues, so it needs longer cooking. A few hours in the oven, or perfect for the slow cooker. And it comes with a bonus - Marrow! I have made this recipe with all the ingredients, and also lacking several... (and once I was out of thyme so I used tarragon - loved it.) Change it up as needed... and enjoy!

Slow Cooked Osso Bucco

4-6 pieces of osso bucco

few Tablespoons olive oil or oil of choice

2 onions, diced

2 cloves garlic, finely minced

2 carrots, sliced thick or diced

2 sticks celery, cut same as carrots

1/2 cup (or more) good dry wine

1 1/2 cups beef stock

2-3 Tablespoons tomato paste

1 can diced tomatoes (optional, but you want enough liquid to just cover the meat so use more broth or wine if needed)

1 teaspoon dried thyme (or tarragon, not both)

a few bay leaves

Get slow cooker ready.

Brown osso bucco on each side in oil, lay in slow cooker.

Saute garlic, onions, carrots, celery until onions are nicely browned and put on top of meat in slow cooker.

Mix wine, broth, tomato paste, spices, and canned tomatoes (if using) well and pour over meat.

Liquid should come JUST to the top of the meat... or cover barely.

Cook on low for at least 5 and up to 8 hours. Check once or twice during cooking if you're around and stir or spoon liquid over the meat.

Serve with salad, any paleo-friendly veggies, or just plain... So Delicious! I even got all 3 of my girls to eat the marrow.