Wild idea Buffalo Recipe of the Week - Osso Bucco

This week's Wild idea Buffalo Recipe of the Week - Osso Bucco. It's from  Jill O'Brien of Wild Idea Buffalo.



Osso Bucco
By: Jill O'Brien

Osso Bucco on Creamy Risotto

Serves 4
If you are looking for a great recipe with an alternative cut of meat look no further. Our Osso Bucco recipe will help you prepare a fantastic meal. Just like your Italian grandma made it — if she were a frontierswoman.


Ingredients:


* 1 pkg. buffalo shanks, rinsed, patted dry and tied with butcher string
* ½ cup flour
* 1 teaspoon kosher salt
* 1 tablespoon black pepper
* 1 tablespoon dried thyme
* 2 tablespoons olive oil
* 2 tablespoons butter
* 1 onion, chopped
* 1 cup mushrooms, sliced
* 2 clove garlic, chopped (2 tablespoons)
* 1 teaspoon salt
1 tablespoon black pepper
* 1 bottle white wine
* ¼ cup parsley, finely chopped
* 4 fresh thyme sprigs
* zest of 1 lemon
* 2 tablespoons arrow root or corn starch
* ½ cup wine
* 1 cup tomatoes, diced



Preparation:

1 - Mix flour with 1 teaspoon salt, 1 tablespoon pepper and thyme.
2 - Roll shanks in flour mixture.
3 - In heavy deep sauté pan over medium high heat, add half of the butter and oil.
4 - Place shanks in pan and brown on both sides. Remove shanks from pan.
5 - Heat remaining butter & oil and add onions, mushrooms and garlic and sauté for 10 minutes.
6 - Deglaze pan with white wine.
7 - Return shanks. Add parsley, thyme and lemon and bring to full heat.
8 - Cover shanks and place in 350* oven for 2 hours. Turn half way through.
9 - Remove shanks from pan and place on platter. Cover with foil to keep heat in.
10 - Return pan & juices to stove top over medium high heat. Add thickening agent to ½ cup white wine, and whisk into pan juices. Bring to a boil.
11 - Pour sauce over shanks. Garnish with chopped tomatoes and lemon wedges.


http://wildideabuffalo.com/2012/osso-bucco/