Slow Cooked Osso Bucco Recipe

by Jared Karle

Osso Buco, when slowly and tenderly cooked, transforms from one of the toughest cuts of the cow, into a savory and scrumptious dish. Online recipes are lifesavers. I found mine at Allrecipes.com.

First, I patted the osso buco dry; then I dusted the cuts in flour to make the beef brown extra well. Searing the beef was a piece of cake. (Well, it really was a piece of meat.) I fried the osso buco in 2 tablespoons of butter, for 4 minutes on each side.

Next, I removed it from the pan, added coined carrots and chopped onions, and then cooked this mixture on medium-low until the onions were translucent.

Quickly, I replaced the meat in the pan and added chicken stock, canned tomatoes, and apple cider vinegar.

The mixture simmered for 1½ hours with a lid.

At the end of this time, Voila! A delicious dinner to sink my teeth into.

Works Cited

Pickledpossum. “Traditional Osso Buco.” Allrecipes, 22 Mar. 2023. https://www.allrecipes.com/recipe/87389/traditional-osso-buco/. Accessed 11 Sept. 2023.

Getting the ingredients prepped

Searing the meat

Adding ingredients to the pan

Ready to eat

Slow Cooker Grass Fed Beef Heart Recipe: How to Make a Hearty Shepherd's Pie

Beef heart shepherd’s pie, ready to eat!

Beef heart is a healthful cut of meat, particularly known for its rich source of CoQ10, zinc, iron, and B vitamins. Grass fed beef heart has a delightful taste and slightly chewy texture. After trying several beef heart recipes, this is by far my favorite way to incorporate nutrient-dense heart into my family’s diet. The key to this recipe is to cut that beef heart into small, bite-sized pieces. It’s well worth your time, as the small pieces help to mitigate an overly chewy texture.

This dish was a crowd pleaser and the eaters were pleasantly surprised to learn it was beef heart!

I’ve also had success making this recipe with half beef heart and half roast. I slow-cooked a roast and a beef heart together, mixed them together, and had enough meat to make several shepherd’s pies, putting some in the freezer for a busy weeknight dinner.

INGREDIENTS

• 1 onion, chopped

• 1 3-4 lb Saint John’s organic grass fed beef heart, chopped into bite-sized pieces

• 3 bay leaves

• 3 Tbsp minced garlic

• 6-8 large potatoes, peeled and quartered

• 3-4 carrots, peeled and diced

• ½ cup green peas

• ½ cup golden corn

• 1 cup mushrooms, diced

• 1 stick butter

• ¼ c milk

• Salt and pepper

METHOD

1. Place the chopped onion, beef heart, bay leaves, and garlic into a slow cooker and cook on high for 4-5 hours, stirring every hour. (Added water is not needed, but you can add 1-2 cups of water if you prefer).

Beef heart and herbs in slow cooker.

2. Prepare the mashed potatoes by placing the potatoes in a large pot of salted water and boiling for 20-25 minutes, until the potatoes are fork tender.

3. While the potatoes are cooking, saute the carrots in butter until tender, about 10 minutes. Add mushrooms and peas to the pan and cook until mushrooms are soft, 3-4 minutes. When cooked, combine with beef heart and stir well.

4. When the potatoes are finished, drain and add back to the pot with butter and milk. Mash well and season to taste.

5. Add beef heart and vegetables to a 9x13 pan or large casserole dish. Top with mashed potatoes and bake at 350 degrees for 20-25 minutes, until the meat and vegetables are bubbling.

Cooked beef heart and vegetables arranged in an even layer before being topped with mashed potatoes.

SERVING SUGGESTIONS

• Topped with sour cream, sauerkraut

• Side of bread and butter

• Side of roasted winter squash or salad

Enjoy this preparation of grass fed beef heart! When you try this recipe, let us know by tagging us on Instagram or Facebook.

Instant Pot Osso Bucco Recipe: A Comforting, Nourishing Dish

Instant Pot osso bucco

Osso bucco is a classic northern Italian preparation of beef shank that is tender, comforting, and extra delicious due to the presence of bone marrow. Bone marrow is a nutrient dense food, and it’s a bountiful source of vitamin E, vitamin A, vitamin B1, and calcium.

Traditionally, beef shank is slow braised for hours, but this recipe uses the pressure function of Instant Pot to speed up cooking time. This osso bucco recipe is perfect for the holiday season when families are gathering round to celebrate and spend time together. The meat is tender and full of grass fed flavor, and the bone marrow is silky and savory, a real treat!

This osso bucco recipe was inspired by this blog post.

INGREDIENTS

• 4 Saint John’s beef shanks

• ¼ cup flour

• 2 Tbsp fat (oil, lard, tallow, butter)

• Salt and pepper

• 1 onion, diced

• 3-4 carrots, peeled and diced

• 3 stalks celery, diced

• 2 Tbsp minced garlic

• 1 cup dry white wine*

• ½ cup broth (beef works best)

• 2 tsp chopped fresh rosemary

• 2 tsp chopped fresh oregano

• 1 can San Marzano tomatoes (14.5 oz), chopped

NOTES:

* One can substitute ½ cup apple cider vinegar mixed with ½ cup water for dry white wine.

METHOD

Seasoning Saint John’s beef shanks.

1. Season the beef shanks with salt and pepper then coat lightly with flour, shaking off the excess.

2. Select “Saute” setting on Instant Pot and when the display shows “HOT”, add 2 Tbsp cooking fat. When the fat is melted, sear the meat until browned on both sides, 2 minutes per side. Set meat aside.

3. While Instant Pot is still on “Saute” setting, add onion, carrots, and celery to pot and cook until somewhat soft, about 3-4 minutes. Add garlic and cook for 1 more minute, taking extra care to not allow the garlic to burn.

4. Pour in white wine and cook until it is reduced to half the volume.

5. Add rosemary, oregano, broth, and seared beef back to the pot. Pour in crushed tomatoes and stir well.

Osso bucco ingredients added to Instant Pot.

6. Select “Manual” setting and cook for 60 minutes on high pressure. When the cooking cycle is complete, release pressure after 10 minutes. Serve and enjoy while hot!

Instant Pot osso bucco

SERVING SUGGESTIONS

• Bread is a must, spread the bone marrow on top!

• Roasted root vegetables or mashed potatoes

• Sauteed winter greens

Enjoy this preparation of grass fed beef shank! When you try this recipe, let us know by tagging us on Instagram or Facebook.

Grass Fed Beef Tongue Recipe: You'll Slurp It Up

Beef tongue hash, a family favorite.

Why Eat Grass Fed Beef Tongue

When making a bulk beef purchase like a ¼ or ½ cow, you often have the option to take home offal -- the less commonly known cuts of meat. This can include liver, heart, tongue, fat, tendon, kidney, and bones. For most of human history it was normal to eat the whole animal. Our ancestors prized organ meats for their nutrient density, and it’s only in recent years and in industrialized nations that muscle meat is the primary cut of meat eaten.

Grass-fed beef tongue is a rich source of zinc, iron, phosphorus, and B-vitamins (B12, B2, B3, and B6). It’s very tender and can have a “game-y” taste if not prepared with a brine, as included below.

Tongue hash served up with eggs.

About this Preparation

This method is my favorite preparation of beef tongue because the brine removes all “game-y” and offal-esque flavor from the tongue and helps to further tenderize and imbue the tongue with subtle flavor. The taste and texture are akin to a well-prepared brisket, but even more tender. I truly doubt most people would know they were eating tongue if served this dish.

The key is to brine for 5-7 days, covered, in the refrigerator. After 2-3 days, flip the tongue in the brine to help with even soaking. I skipped the brining step once and didn’t enjoy the flavor nearly as much. After brining, the tongue is poached for several hours and then is ready to be used in the skillet hash. The skillet hash is a combination of fried potatoes and peppers with poached and seared tongue.

This recipe is an amalgamation of the tongue preparations in The Meateater Fish and Game Cookbook by Steven Rinella and Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan.

INGREDIENTS

For the brine:

• 12 cups cold water (may need more)

• 1 cup salt

• 1 cup sugar

• 1 Tbsp whole black peppercorns

• 1 Tbsp whole coriander seeds

• 1 tsp whole mustard seeds

• 2 whole cloves

• 1 bay leaf

• 2 carrots, peeled and cut into chunks

• 2 stalks celery, cut into chunks

• 1 onion, quartered

• 8-10 cloves garlic, peeled

• 1 Saint John’s grass fed beef tongue

For the hash:

• 5-6 Tbsp cooking fat (bacon grease recommended)

• 2-4 potatoes, chopped into bite-size pieces

• 1 cup peppers, sliced (I used bell pepper but any peppers will do)

• 4-6 eggs, optional

• Salt and pepper

METHOD

1. In a small pot, add all brine ingredients from 4 cups of water through the bay leaf and bring to a boil. Reduce and simmer uncovered for 3-5 minutes, until salt and sugar are dissolved.

2. Transfer brine to large glass bowl. When cooled, add 8 cups of water and remaining brine ingredients. Refrigerate for 5-7 days, flipping the tongue once halfway through.

Tongue brining. She’s a beaut!

After brining is complete, preheat oven to 300 F. Strain the tongue, reserving the spices, and put the tongue and spices into a Dutch oven. Add enough water to cover the tongue and bring to a boil.

3. Turn off the burner, cover the Dutch oven and transfer to the oven. Cook until the tongue is very tender, 4 to 5 hours. Check tenderness by gently poking the tongue with a paring knife to feel its firmness.

4. Remove tongue from water and let cool. Then use a paring knife to remove the outer skin and chop into bite-sized pieces.

Poached tongue, ready to peel.

6. Heat a heavy-bottomed skillet over medium-high heat and add 2-3 Tbsp cooking fat of choice. When it’s searing hot, add chopped potatoes and let them be (for a few minutes)! The key to crispy fried potatoes is to resist flipping them until they are adequately browned on one side. After 5-7 minutes, flip the potatoes and finish cooking. When the potatoes are cooked, remove from skillet and season with salt. I season with salt last because salt draws out moisture from the potatoes, and moisture is the enemy of crispy potatoes.

Potatoes frying in bacon grease.

7. Add another 2-3 Tbsp cooking fat to skillet on medium-high heat. When it’s very hot, add chopped tongue and sear on all sides, 1-2 minutes each side. Tongs are ideal for flipping each piece of tongue. Remove from skillet and set aside.

Tongue frying in bacon grease.

8. Add peppers to skillet and cook 2-3 minutes.

9. When peppers are cooked, transfer potatoes and seared tongue to skillet and season with salt and pepper. Warm up the hash on medium-low for 3-5 minutes. Serve immediately.

Hash, ready to serve.

10. Optional: Fry an egg (or two) for each serving.

Tongue hash served up with eggs.

SERVING SUGGESTIONS

• Sour cream

• Salsa or hot sauce

• Chopped green onions or chives

Enjoy this delicious preparation of grass-fed beef tongue! If you try this recipe, let us know by tagging us on Instagram or Facebook.

Grass Fed Beef Brisket Recipe: Beef Barbacoa Tacos

Beef barbacoa taco.

It’s never a bad time to make tacos. This beef barbacoa recipe is definitely Tex-Mex and full of earthy, pepper flavor. The lime juice pairs beautifully with the chiles in the barbacoa sauce. This preparation is flavorful and kid-friendly as it’s not very spicy. It’s easy to crank up the heat with the right toppings for those that prefer the spice!

This recipe makes use of a slow cooker, though it could be easily adapted for the Instant Pot or oven. Enjoy!

Inspired by Recipe Tin Eats. Our version is similar, but makes several deviations.

INGREDIENTS:

• 2 dried whole chiles, soaked in 4 cups warm water for 30 minutes

• ¾ cup reserved chile water

• ½ cup apple cider vinegar

• 4 tbsp lime juice

• 6 garlic cloves

• 4 tsp  ground cumin

• 4 tsp oregano

• ½ tsp ground cloves

• 1 Saint John’s organic grass fed brisket

• Oil or fat suitable for high heat, avocado oil, tallow, or lard

• Salt and pepper

METHOD:

1. To make the barbacoa sauce, soak the dried whole chiles in warm water for 30 minutes. Reserve ¾ cup of the chile water. Chop off the tops of the chiles and add all ingredients through ground cloves to a blender. Blend until smooth.

Barbacoa sauce, after being blended.

2. Cut brisket into large chunks, about 12-15 total. Salt and pepper the meat.

3. Heat a heavy bottomed skillet over medium-high heat and add oil or fat of choice. When very hot, add the brisket and sear all sides 1-2 minutes each side. It’s best to work in batches to not crowd the pan.

Brisket being seared in bottom of pan.

Brisket in slow cooker, drenched in barbacoa sauce.

4. Add meat to slow cooker. Cover and toss with barbacoa sauce. Cook on low 6-8 hours.

Brisket in slow cooker, drenched in barbacoa sauce.

5. When meat is cooked well and fork tender, shred with two forks and serve!

Topped with a big scoop of sour cream -- can’t go wrong with that!

SERVING SUGGESTIONS:

We enjoyed this as tacos, but you could do burritos, burrito bowls, as a salad meat, or on top of a buttered baked potato.

For tacos, we liked:

• Corn tortillas

• Sour cream

• Pickled jalapenos

• Salsa

• Cilantro 

• Lime juice

Kid friendly!

Enjoy this succulent beef barbacoa dish! If you try this recipe, let us know by tagging us on Instagram or Facebook.

An Amazing Beef Liver Recipe (That Doesn’t Taste Like Beef Liver)

Beef liver fries

Beef liver is known for two things: its all-star nutrient profile and its pungent, unmistakable taste.

My family has tried 4 beef liver recipes in the last year, and this one is excellent because...well, it doesn’t taste like liver! 

The key is to slice and soak the liver; the soaking removes the pungent taste. 

After soaking, the liver is battered, fried, and dipped in garlic aioli --  it’s a crowd-pleasing, crunchy preparation. Enjoy!

Beef liver fry dipped in garlic aioli.

If you’re an instagramming kind of person, please tag us at @stjohnsorganicfarm when you post a photo of the final result! We would love to see how it went in your kitchen!

Beef Liver “Fries”

INGREDIENTS

• 1 lb St. John’s organic, grass-fed beef liver

• 2 - 2 1/2 c flour

• 1 teaspoon paprika

• 1/4 tsp salt

• 1/4 tsp black pepper

• roughly 2  c buttermilk, milk, or whey

• roughly 1 c beef tallow, enough to be at least 1/2 inch deep in frying dish

EQUIPMENT

• cutting board

• knife

• food storage container with lid

• heavy-bottomed dutch oven or deep skillet

• prep bowls

• tongs

• cooling rack (optional)

• baking sheet (optional)

• splatter guard (optional)

METHOD

1. Slice liver into 1/4 - 1/2 inch wide strips. Place into food storage container and cover with buttermilk, milk, or whey. I used about 1 cup. Place in refrigerator and allow to soak for at least 2 hours. I left it soak overnight and continued the preparation the following day.

Beef liver sliced into ½-inch wide strips.

2. Drain liver and pat dry.

3. Mix together flour, paprika, salt, and black pepper in a shallow bowl. Pour remaining 1 cup buttermilk, milk, or whey into another small bowl.

4. To batter the liver, roll one slice in seasoned flour, dip in milk, and roll in flour again. Place slice on cooling rack. Repeat until all liver slices are battered.

Battered liver slices placed on cooling rack, ready for frying.

5. In a heavy-bottomed Dutch oven (I used cast iron), melt tallow on medium heat. When tallow is about 350 degrees, it’s ready to use. If you don’t have a thermometer, sprinkle a pinch of flour on the tallow. If it sizzles and swirls, it’s ready.

Tallow melting in Dutch oven.

6. Place 2-3 paper towels on baking sheet with  unused cooling rack on top. This will be where the fried liver will rest after cooking. The paper towels will help absorb any extra fat.

7. Using tongs, slowly add 3-5 battered liver slices to the hot tallow. The tallow should sizzle and bubble around the liver. Be careful not to crowd the pan, as that will cause the tallow to cool and prevent it from cooking properly. 3-5 slices worked well for my pan.

Liver slices frying in tallow. The bubbling means the tallow is hot enough!

8. The liver will cook quickly. Using tongs, slowly flip each liver slice after 1.5 - 2 minutes. Cook another 1-2 minutes and transfer to cooling rack. Repeat until all liver is fried.

NOTES

1. Kid-friendly modification: To make this recipe more kid-friendly, substitute ketchup, mustard, or sour cream for garlic aioli and omit or use less paprika and black pepper in the seasoned flour.

2. Easily reheat by baking at 200 degrees for 10 minutes.

Garlic Aioli

INGREDIENTS

• 1 large egg

• 1 - 1.5 c avocado oil, olive oil, or melted duck fat

• 1 - 2 cloves garlic, minced

• 1 tsp mustard

• 1 Tbsp apple cider vinegar or distilled white vinegar

• 1/4 tsp salt

EQUIPMENT

• blender or immersion blender

• rubber or silicone spatula

• spoon

METHOD

1. Crack egg into blender.

2. Turn blender on medium speed and blend egg.

3. While blender is mixing, very slowly pour oil or fat into blender. Start with one cup and add more at the end to reach your desired consistency. 1 1/3 cup was ideal for me. The stream of oil should be thin. It’s essential to pour slowly for a proper emulsion to form. It should take 4-5 minutes to pour the oil. After 1 cup of oil has been blended in, turn off blender and gently shake and scoop aioli with spoon to determine if desired consistency has been reached. If you prefer your aioli to be thinner, add 1/4 cup of oil at a time in the same slow manner.

4. Turn off mixer. Add garlic, mustard, vinegar, salt. Blend. Taste for salt and desired tanginess. You may desire more mustard or vinegar.

5. Serve at room temperature or chilled. Store in an airtight container in the refrigerator.

I hope you enjoy this unique and crunchy preparation of beef liver. Tag us on Instagram to let us know what you think!

Osso Bucco

Serves 6

INGREDIENTS

• 1/2 cup all-purpose flour

• 3/4 teaspoon salt, divided

• 1/2 teaspoon pepper

• 6 beef shanks (14 ounces each)

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1/2 cup white wine 

• 1 can (14-1/2 ounces) diced tomatoes, undrained

• 1-1/2 cups beef broth

• 2 medium carrots, chopped

• 1 medium onion, chopped

• 1 celery rib, sliced

• 1 tablespoon dried thyme

• 1 tablespoon dried oregano

• 2 bay leaves

• 3 tablespoons cornstarch

• 1/4 cup cold water

Gremolata:

• 1/3 cup minced fresh parsley

• 1 tablespoon grated lemon zest

• 1 tablespoon grated orange zest

• 2 garlic cloves, minced

DIRECTIONS

1. In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt, and pepper. Add beef, a few pieces at a time, and shake to coat.

2. In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves, and remaining salt.

3. Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves.

4. Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

5. In a small bowl, combine the gremolata ingredients. 

6. Serve beef with gremolata and sauce. If desired serve over polenta, mashed potatoes or orzo pasta! 

Brazilian Beef Kebabs

Ingredients

• 1 1/2 lb Top Sirloin, trim excess fat and cut into cubes

• 2 Bell peppers (I had 1 red and 1 orange), cut into squares

• Avocado Oil

Marinade:

• 1/2 cup Avocado oil

• 1/2 cup orange juice

• 2 garlic cloves, minced or powdered

• 1 Tablespoon salt

• 1 Teaspoon Cumin

• 1 Teaspoon Smoked Paprika

• 1 Teaspoon Worcestershire sauce

• 1/2 Teaspoon Cayenne pepper (optional)

• Couple twists of fresh cracked pepper

Brazilian Grilled Pineapple:

• One pineapple peeled, cored cut into cubes

• 1/2 cup Brown Sugar

• 1/2 cup Butter, melted

• 1 teaspoon Cinnamon

Instructions

Instructions for pineapple:

1. In a heavy glass measuring cup or bowl, melt butter in the microwave. Whisk in brown sugar, cinnamon, and pinch of salt if using unsalted butter. Brush all sides of pineapple.

Marinate meat:

1. Whisk together all marinade ingredients in a small bowl. Add in beef chunks to a large zip top bag or bowl. Add marinade and toss well to coat the beef with the marinade. Place in fridge for at least 2 hours to overnight.

Making the kabobs:

1. Prepare grill for direct medium-high heat.

2. Thread chunks of beef on to skewers and alternating with pineapple chunks and bell peppers.

3. Grill the kebabs for about 6-8 minutes, turning them to char peppers and pineapple on each side, or until beef reaches medium rare.

Enjoy!