Welcome to the Kitchen! We are always looking for new ways to bring out the best in Grass-Fed beef. Try these at home, enjoy, and don't forget to share reviews and pictures!
Hard Cider Osso Bucco
Total preparation time: about 12 hours
Ingredients:
- 2 cross-cut shanks (Osso Bucco)
- 1 large yellow onion
- 2 shallots
- 5 sweet potatoes
- 8 average sized carrots
- 2-3 cloves of garlic
- 1 12oz. bottle of apple cider (We used Angry Orchard Crisp Apple)
- 2 Tbsp Apple Butter or Apple Sauce
- 1/2 cup beef broth
- Salt and Pepper
- Extra Virgin Olive Oil
- Thyme
Tools
- Sharp knife or kitchen shears
- Skillet or stovetop pot for browning
- Medium or large slow-cooker
Preparation Instructions:
- Take Osso Bucco out of the freezer and allow it to thaw in the fridge overnight. When you're ready to begin the prep, remove it from the fridge and allow it to come to room temperature.
- Chop onions, shallots, carrots, and sweet potatoes to your preferred size. (We like to have large pieces along with our meat, but if you prefer more of a saucy texture, go ahead and chop them more finely.)
- Using a sharp knife or kitchen shears, snip the outer membrane every 2 inches or so to prevent curling as the meat cooks.
- Smash one clove of garlic and rub it on the meat on all sides.
- Salt and pepper the meat and gently press it into the surface.
- Generously coat the skillet/stove top pot with olive oil and heat on medium until shimmering and fragrant.
- Place shanks one at a time in the pot and brown them until richly browned (About 4 minutes per side). When each piece is done, remove to a plate or a board with grooves or ridges around the edge to catch any juice as the meat rests.
- While the meat is browning, add the beef broth and apple butter/sauce to the slow-cooker and begin to heat on high.
- When the meat is removed from the pan, add the onions and shallots and lightly saute them to remove all of the delicious juicy bits from the pan.
- When they're beginning to be transparent, add the thyme, sweet potatoes, and half of the carrots to the stove-top pan and saute them as well.
- Add the hard cider to the stove-top as well and bring the whole mess to a low boil. Meanwhile, place the shanks in the slow-cooker.
- Add the stovetop ingredients to the slow cooker and cook on high for 2 or 3 hours until bubbling.
- Once you've reached this stage, add the rest of the carrots, turn the slow-cooker to low and go on your merry way for 7-9 hours. (In our opinion, the longer the better.) You'll know it's ready when the sweet potatoes are soft and the meat is falling off the bone and will shred easily with a fork.
- Your final product will be a juicy, carmelized, stew-like pot of deliciousness. Serve this beauty over or beside your starch or veggie of choice. We recommend risotto, orzo pasta, or polenta and broccoli, green beans, or sauteed kale.
- Let us know how it turned out!
