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Chef Jay Curcio's Braised Beef Osso Bucco

Our thanks to Jay Curcio for this recipe. SERVES 4


4 beef osso bucco pieces, each 1/2 pound

Sherry vinegar

4 to 6 white anchovies

Juice of 1 lemon

2 tablespoons spicy mustard

Pinch of kosher salt

Pinch of black pepper

1/4 bunch fresh thyme

1/4 bunch fresh rosemary

1/4 bunch fresh oregano

1/4 bunch fresh parsley

2 tablespoons vegetable oil

1/2 onion, peeled and diced

1 celery rib, diced

1 carrot, peeled and diced

3 garlic cloves, peeled

4 whole black peppercorns

2 or 3 whole bay leaves

4 whole juniper berries

3 ounces tomato paste

1 1/2 cups red wine like Barolo

1 1/2 to 2 cups brown veal stock


Preheat the oven to 350°F.

Trim and season the short ribs with the salt and pepper.  Mince half of the herbs and set aside in a medium-sized bowl.  To the bowl add a splash of sherry vinegar, 4 to 6 white anchovies, the lemon juice, mustard and mix well.  Coat the meat on all sides with this marinade.

Sear the beef in the oil in a hot, stovetop-to-oven pan until all sides are browned.  Remove the meat from the pan and set aside.

Add the diced vegetables, the other half of the herbs, roughly torn, and spices to the pan and cook until the vegetables are soft, about 4 to 5 minutes.   Add the tomato paste and mix well; cook another several minutes.  The vegetables will now have picked up some color from the tomato paste.

Deglaze with the red wine and reduce by half.  Return the meat with any drippings to the pan.

Add enough brown veal stock so that the meat is half submerged in liquid; bring to a boil, cover, remove from the stovetop and cook in the oven for about 2 1/2 hours.

Once completely cooked, remove the meat from the cooking liquid.  Strain the cooking liquid and return to the pan.  Reduce the cooking liquid until it coats the back of a spoon.

Adjust the seasoning and use the reduced braising liquid as a sauce for the meat.  This is traditionally served with polenta.

This recipe is featured on show 2816 – White Apron.


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