05/06/2026
We’re always giving our customers advice! One meal that we think you’ll love but is often overlooked is Osso Bucco! Easy to cook and fall off the bone delicious. Here’s a recipe we found from Ina Garten.
2-4 osso bucco pieces from Mule Run Meats
1/4 cup all-purpose flour 1/4 cup olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 garlic cloves, minced
1 cup dry white wine
1 can (14.5 ounces) diced tomatoes
2 cups beef broth
1 bay leaf
1 teaspoon fresh thyme 1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 325°F (160°C). Season the osso bucco with salt and pepper and dredge them in flour. In a large Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 10 minutes. Remove the shanks and set aside. Add the onion, carrot, celery, and garlic to the pot, and cook until softened, about 5 minutes. Pour in the white wine and scrape up any brown bits from the bottom of the pot. Add the diced tomatoes, beef broth, bay leaf, thyme, salt, and pepper. Return the veal shanks to the pot, cover, and transfer to the oven. Braise for about 2 hours, or until the meat is tender. Garnish with chopped parsley before serving.
