Savory Osso Buco Recipe


   I stumbled upon a similar recipe while looking for a good way to cook our crosscut shanks. Now, I am so glad we tried it out and put our own touches, because this turned into a delicious meal!

   The marrow in the center of the bone was the best bite of the whole meal! You need to try it for yourself. Since marrow is high in many things like iron, B12, and Riboflavin, it's almost like adding a multivitamin to your meal. 

  With the busy holiday season, we all know that cooking can fall to the wayside. This meal can easily be cooked ahead and heated up for those nights that are a pinch! The flavor only gets better with time, kind of like gumbo! You can get all of the convenience without sacrificing flavor or nutrition.

   A few simple ingredients, an easy assembly, and about an hour and a half in the oven was all this dish took. Our crosscut shanks are made for this recipe! 


  •  4-5 slices of bacon (we prefer no added nitrates or flavors)
  • 2 1/2 to 3 pounds of Crosscut Shanks (Any size will work. Adjust for your preferred portion sizes)
  • 1/2 cup dices carrot
  • 1/2 cup diced celery
  • 1 medium onion
  • 2 tablespoons chopped garlic (about 4 cloves)
  • 1 teaspoon dried thyme
  • 1 cup dry white whine
  • 1 to 2 cups chicken or beef broth (Homemade bone broth is even better!)
  • flour for dusting the shanks 
  • salt and pepper to taste



  1. Preheat oven to 325
  2. Brown the bacon:

Heat a Dutch oven on the stove over medium heat. While it is heating, chop the bacon into roughly 1/2in pieces, then add them to the heated Dutch oven. Remove and set aside once the bacon has become crispy. (This takes about 5-7 minutes. You may flour the shanks while you wait)

  1. Dredge the shanks in flour, brown in the pan:

Combine flour, salt, and pepper into a shallow dish. Cover the shanks in flour, lightly brush off any excess, and add the shanks into the hot pan with any remaining bacon grease.

  1. Using medium to medium high heat, cook the shanks until browned on each side.

(This takes about 8 minutes per side. You may chop the veggies while you wait.) Remove the shanks and add them to the plate with the cooked bacon.

  1. Sauté the onions, carrots, celery:

Add the chopped onions, celery, and carrot to the Dutch oven. Cook until the onions begin to turn clear, stirring frequently. Add the garlic and thyme. Continue to cook until the veggies begin to brown. (about 10 minutes)

  1. Return the shanks to the pot, add wine and stock:
Add the shanks and bacon back to the pan. Pour in the wine and enough stock to come up the sides of the shanks. Bring to a simmer, then cover and place in the oven to cook until tender, about 1 and 1/2 to 2 hours.
Check about half way through and add more broth or water if you feel it is needed.


Serve over rice or mashed potatoes. Enjoy!

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