Osso Buco with Red Wine

Ingredients

• Beef chuck roast 0 lbs
• Salt to taste
• Ground Black Pepper to taste
• Olive Oil 5 fl oz
• Wheat Flour 5 oz
• Carrot 2 pieces
• Celery stalk 2 pieces
• Onion 1 piece
• Garlic 6 cloves
• Red Grape Juice 5 fl oz
• Campbell's Beef Broth 25 fl oz
• Chicken Broth 20 fl oz
• Baking Tomatoes 25 oz
• Thyme 2 stalks
• Rosemary 1 stalk
• Bay leaf 1 piece
• Grated Ginger Root 1 tablespoon
• Citrus Zest Mix 2 spoons
• Parsley 1 bunch

Step-by-Step Guide

Step 1

Place the pieces of meat in a shallow bowl and generously sprinkle with salt. Cover with plastic wrap and refrigerate for 2 hours. Remove the meat, pat it dry to remove excess salt, and tie it with string around the circumference to prevent it from coming off the bone during cooking. Season with pepper.

Step 2

Preheat the oven to 355°F. In a large, deep skillet, heat the oil.

Step 3

In a bowl, add the flour and lightly coat the meat with it. Sear the meat until golden brown for 5 minutes on each side. Remove the meat and set it aside. If the oil has darkened during cooking, pour it out and add fresh oil.

Step 4

Finely chop the carrots, onions, garlic, and celery. Reduce the heat to medium and sauté the vegetables in the same pan used for the meat for 2-3 minutes, stirring constantly. Pour in the wine, bring to a boil, and cook for about 2 minutes until the wine has reduced by half. Add the broth, tomatoes, thyme, rosemary, and bay leaf to the vegetables. Return the meat to the pan and bring to a boil over high heat. Once the sauce is boiling, cover the pan with a lid and transfer it to the oven for 2-2.5 hours, until the meat is tender and begins to fall apart with a fork.

Step 5

Remove the herbs from the finished dish and let it cool to room temperature. Take the meat out of the pan and strain the sauce (do not discard the vegetables, as they will still be useful). Transfer to a saucepan, bring to a boil, then lower the heat and allow it to reduce by a quarter.

Step 6

Use a slotted spoon to remove all the fat that has formed on the surface. Return the vegetables to the sauce, season with salt and pepper to taste. Before serving, cut the cooking twine from the meat, place it on a plate, and drizzle with the sauce and vegetables. Add horseradish, and sprinkle with finely chopped parsley, grated lemon zest, and pepper.