Braised Chicken Thighs

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This recipe is definitely not complicated but instead re-introduces the concept of braising. Loosely defined, braising is “frying or searing meat to then slowly stew in broth or other liquid”. The result? Tender, juicy, flavorful meat! Chicken thighs are a great protein to try braising on as they are easy to work with and fairly forgiving. (Not to mention they are frequently a bargain purchase at our local grocery store) The vinegary braise packs a flavorful punch and you can play around with the veggies you use in this recipe.

We’ve explored this a little bit with the Osso Bucco previously and it’s a technique I enjoy. What’s your opinion? Do you have a favorite braising recipe?


Braised Chicken Thighs

  • 4-6 chicken thighs (or quarters)
  • 2 T olive oil
  • 3-4 carrots, diced
  • 3-4 stalks celery, diced
  • 1 onion, diced
  • 5 cloves garlic, sliced
  • 2 T flour
  • 1 cup cider vinegar
  • 2 tsp dried thyme
  • 3 cups chicken stock
  • salt & pepper
  • 1 T butter

Preheat the oven to 375.

You are going to want to use a large, heavy, oven-safe pot or Dutch oven for this recipe.  I like using our enamel-coated cast iron for this job as it is easy to take from stove to oven and back again.  Heat the olive oil over medium-high heat in your pot of choice.

Season the chicken thighs with salt and pepper and add to the pot, skin side down to start.  Let the chicken brown on the skin side, then flip over and brown the other side. You want a nice dark brown sear, the chicken will finish cooking as it braises in the oven.   When browned, transfer the chicken to a plate or tray.

Spoon off all but about 2 tablespoons of fat from the pot. Add the carrots, celery, garlic and onion and cook over medium heat until the veggies are softened.

Add the flour and stir for a minute, cooking the flour a bit.  Add the cider vinegar and stir, scraping up any browned bits from the bottom of the pot and avoiding lumps from the flour.  Bring the sauce to a boil and cook until thickened, about 3 minutes.

Add the chicken broth, thyme, season with a little salt and pepper and bring the sauce back up to a boil.  Nestle the chicken thighs into the sauce, skin side up.  It doesn’t matter if the chicken is completely covered, you just want to make sure that all the chicken is tucked into the pot.  Put a lid, or foil, on the pot and transfer it to the oven.  Braise the chicken for 40-45 minutes, until the chicken is cooked through.

Remove the pot from the oven.

Optional step:  if you want a crispy skin, transfer the chicken skin side up to a sheet tray and set the oven to broil. Broil the chicken until the skin is golden and crisp, about 5 minutes.

Ladle a cup or two of the braising liquid into a small pot. Simmer the sauce over a medium heat for about 10 minutes, or until the sauce is as thick as you like it.  When it’s just about done, add the butter and taste for seasoning.

When serving this dish, I like to strain some of the veggies from the braising liquid and plate those on top of the chicken thighs.  I then drizzle some of the thickened sauce across the top of the chicken and serve typically with mashed potatoes and a green side.

Try this one out and let me know what you think!


Full Recipe

Braised Chicken Thighs

  • 4-6 chicken thighs (or quarters)
  • 2 T olive
  • 3-4 carrots, diced
  • 3-4 stalks celery, diced
  • 1 onion, diced
  • 5 cloves garlic, sliced
  • 2 T flour
  • 1 cup cider vinegar
  • 2 tsp dried thyme
  • 3 cups chicken stock
  • salt & pepper
  • 1 T butter

Preheat oven to 375.  

In a large oven-safe pot, heat oil over medium-high heat.

Season chicken thighs with s&p and add to pot, skin side down.

Cook in batches, turning once, until golden brown.

Transfer chicken to plate/tray.

Spoon off all but about 2 T of fat in pot.

Add carrots, celery, garlic and onion.

Cook over medium heat until tender, about 5 minutes.

Add flour and stir for 1 minute.

Add cider vinegar and stir, scraping up any browned bits from bottom of the pot.

Bring sauce to a boil and cook until thickened, about 3 minutes.

Add broth, thyme and season with s&p; bring to a boil.

Nestle the chicken in the sauce, skin side up.

Cover and transfer the pot to the oven and braise chicken for 40-45 min, until cooked through.

Remove pot from oven and preheat to broil.

Transfer chicken to a baking sheet, skin side up.  

Broil on middle rack of the oven until skin is golden and crisp, about 5 min.

Ladle a cup or two of the braising liquid into a small pot.

Simmer sauce over moderate heat until reduced to your desired thickness.

Stir in butter and taste for seasoning.

Serve chicken with veggies strained from braising liquid and sauce drizzled over the top of each piece.

Fried Rice and Easy Potstickers

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Life gets busy, y’all.

As you can tell from my lack of posts, this is a busy time of the year for us. This is the time when we all need a stash of quick dinnertime recipes to get us through, am I right?  This fried rice totally fits the bill.  It’s a quick pull-together option that is pretty customizable and perfect for leftover rice.  Like, the drier/stickier the rice, the better in this case. I’m pretty bad about making way too much rice as a side dish so it is not uncommon to see this dish as a follow-up throughout the week in our house.  You can also make it more of a centerpiece dish by adding these easy potstickers on the side.  What’s so easy about them?  We skip the attempt at making the dumpling dough and reach for the premade wonton wrappers instead.

So how can you change these two recipes up?  Both call for ground pork – you can use the Asian Sausage as we did, or sub in ground/shredded chicken, ground beef, thinly sliced pork chops or leave out the meat completely for a vegetarian option.  You can use the potsticker filling in egg rolls, or scoop it into a bowl with fried wonton strips for an even faster “deconstructed” egg roll dish.  Pick and choose the veggie options for both the fried rice and filling to whatever you have currently available in your fridge.

So let me hear you – what are your go-to dinners for when life gets busy?


Fried Rice and Easy Potstickers

For the Fried Rice:

  • 2 eggs, lightly beaten
  • ½ pound ground pork
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 2 green onions, thinly sliced – reserve half of the sliced green tops
  • 1 bell pepper, sliced into strips
  • 2-3 cloves garlic, minced
  • ½ – 1 cup thinly shredded cabbage (optional)
  • 2 cups cooked rice
  • Chicken stock
  • Soy sauce

For the Potstickers:

  • ½ pound ground pork
  • 2 stalks celery, julienned
  • 2 carrots, julienned
  • 1 scallion, thinly sliced
  • 1-2 cloves garlic, minced
  • 1 cup thinly shredded cabbage
  • Wonton wrappers

For the Dipping Sauce:

  • 6 T rice wine vinegar
  • 1 thinly chopped scallion
  • ½ tsp sugar
  • 1 clove garlic, finely minced
  • 1 inch ginger, finely minced
  • 8 T soy sauce
  • ¼ tsp sesame oil (2-3 drops)
  • 1 T chili garlic paste

Start by mixing up the dipping sauce so that it has time to sit and develop.  That’s all it takes – mix all the ingredients together and let it sit at room temperature for at least an hour.  This sauce is great with dumplings, potstickers, egg rolls, etc.

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The most time consuming piece of this recipe is prepping the veggies.  I do highly recommend spending some time chopping and prepping the veggies before you start cooking as it all comes together pretty quickly once you start cooking. For the rice, I cut all the veggies other than the bell pepper into a small dice for even cooking.  I like to leave the bell pepper in a good-sized strip so that they don’t completely wilt away when cooking, especially if you are using the small thinner-skinned sweet bell peppers like we typically do.  For the potstickers, you want to julienne the veggies in to thin strips. This cut helps for a couple of reasons.  First, the thin strips cook quickly and second, they are pretty uniform inside the potstickers. You can see the difference here between the veggies for the rice on the left and the veggies for the potstickers on the right.

I also shred the cabbage pretty thinly and sprinkle a little salt on it as it sits so that some of the water inside the cabbage starts to draw out a bit before adding it to the saute pan.

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Heat a nonstick skillet over medium high. Add olive oil to the pan and begin to saute the full pound of ground pork. As stated above, we used the Asian Sausage recipe for this dish.  If you are using a plain ground pork, ground beef or chicken, season the meat with a little ginger, coriander, garlic, salt and pepper. Once the pork is browned, remove half of the meat and set it aside for the fried rice.

If keeping your dinner vegetarian, you would start here 🙂

To the pork left in the pan, add the julienned celery and carrots, scallion and garlic.  Season with a little salt and pepper.  Saute the mix until the veggies are just starting to become tender.

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Add the shredded cabbage, excess water drained/dabbed off, and toss the mixture until the cabbage is wilted.  Remove from the heat.

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Lay one wonton wrapper on a tray or sheet of parchment paper. Place one heaping teaspoon of the filling on the wrapper just off-center.  Using room temperature water, wet two edges of the wrapper. Fold the wrapper over the filling and press the edges together. Set the potsticker aside and repeat the process for the desired amount of potstickers.  (The remaining filling freezes very well if you do not use it all here)

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As you can see, we tried a few different shapes and sealing/pinching techniques on the potstickers.  Will liked using a biscuit cutter which gave the rounded, scalloped edges.  Mine were freeformed and definitely less precise!

Place the nonstick skillet back over medium high heat and cover the bottom of the pan with vegetable oil. *Nonstick is KEY here!* Place the potstickers in a single layer over the bottom of the skillet and cook for just about one minute, until the bottoms are starting to turn golden.  Pour some water in the pan until just the bottoms of the dumplings are covered and place a lid over the skillet.  This action will steam the potstickers to heat up the filling and cook the dough through.  Cook until most of the water has vaporized, about 7 minutes.

Remove the lid and cook until the bottoms of the potstickers are golden brown, another 1-2 minutes.

While the potstickers are steaming, prepare the fried rice.

Heat another nonstick skillet over medium high heat. Scramble the eggs, then set them aside and wipe out the skillet.

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Add the reserved 1/2 pound of cooked pork. Add a little olive oil, if necessary, then add the celery, carrots, whites and half of the greens of the scallion, bell pepper, garlic, and cabbage (if using).  Saute until the veggies are softened.

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Add the rice to the skillet.  This is where your actions will change a little depending on how dry or sticky your rice is.  Drizzle 1-2 tablespoons of soy sauce over the rice and begin to “fry” it in the pan.  The rice should stick and brown up a little. If the rice is fairly wet and sticky, you may be pretty good here.  If the rice is cold or drier, add a little chicken stock, just a couple tablespoons at a time, to loosen it up a little so that it will cook and brown in the pan.  You want the rice to take in a little of the liquid but not become too wet and mushy as you cook.  Taste it and check for consistency and seasoning.  Continue to fry the rice in the pan until you have reached your desired texture.

Stir in the scrambled egg at the very end so that you don’t break it up too much – I like to leave pretty decent sized chunks of egg in the rice.  Remove the rice from the heat.

Sprinkle the fried rice with the reserved green portion of scallion and serve with additional soy sauce, if desired.  Drizzle the dipping sauce over a few of the potstickers and serve with additional sauce on the side.

Looks pretty impressive for a quick weeknight dinner, don’t you think? 😉


Full Recipe

Fried Rice

  • 2 eggs, lightly beaten
  • ½ pound ground pork -or- Asian sausage
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 2 green onions, thinly sliced – reserve half of the sliced green tops
  • 1 bell pepper, sliced into strips
  • 2-3 cloves garlic, minced
  • ½ – 1 cup thinly shredded cabbage (optional)
  • 2 cups cooked rice (great for leftover rice)
  • Chicken stock
  • Soy sauce

Heat a nonstick skillet over medium high heat.

Scramble the eggs.

Set aside and wipe out the skillet.

Add oil to the skillet, saute pork until browned. (Season with garlic, ginger, coriander, salt and pepper)

Add the celery, carrots, whites and half of the greens of the scallion, bell pepper, garlic and cabbage, if using.

Saute until veggies are softened.

Add rice to the skillet.

Top with 1-2 T soy sauce and “fry” in pan.

If the rice is dry, add a little chicken stock.  Continue to “fry” until you have reached your desired texture – taste and adjust seasonings.

Stir in scrambled egg.

Remove from heat, top with reserved scallions.

Easy Potstickers

  • ½ pound ground pork
  • 2 stalks celery, julienned
  • 2 carrots, julienned
  • 1 scallion, thinly sliced
  • 1-2 cloves garlic, minced
  • 1 cup thinly shredded cabbage
  • Wonton wrappers

Saute the pork in a skillet until cooked through.

Add the celery, carrots, scallion and garlic, season with salt and pepper.

Saute until veggies are starting to become tender.

Add cabbage and toss until wilted.

Remove from heat.

Lay one wonton wrapper on a tray.

Place one heaping teaspoon on the wrapper just off-center.

Using room temperature water, wet two edges of the wonton wrapper.

Fold the wrapper over the filling and press the edges together.

Set aside and repeat with remaining wrappers and filling.

Heat a nonstick skillet over medium high heat and cover the bottom with oil.

Cook for about 1 minutes, until bottom of dumplings are golden.

Pour some water in the pan until the bottoms of the dumplings are covered.

Place a lid over the skillet and steam the dumplings until most of the water has vaporized, about 7 minutes.

Remove the lid, cook until the bottoms are golden brown.

Dipping Sauce

  • 6 T rice wine vinegar
  • 1 thinly chopped scallion
  • ½ tsp sugar
  • 1 clove garlic, finely minced
  • 1 inch ginger, finely minced
  • 8 T soy sauce
  • ¼ tsp sesame oil (2-3 drops)
  • 1 T chili garlic paste

Mix all ingredients together.

Let sit at room temp 1 hour.

Freezer Meal: Make Ahead Mini Chicken Pot Pies

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I love to have ready-to-go meals in the freezer for a few reasons: they are easy to share with friends and family, they are great food gifts when someone needs a night or two free from dinner planning and prepping, and there is always a time or two when you just want to grab something out of the freezer, warm it up and relax for the night.  These Make Ahead Mini Chicken Pot Pies are perfect for all of these reasons.

Chicken Pot Pie is such a classic comfort food.  The crust, the veggies, the gravy… it all just makes for a warm, tummy-filling dinner.  This recipe makes 6 mini CPPs – and while they may look small, one CPP is a pretty filling dinner!  Will and I are pretty adamant about the double-crust on a good CPP so these have a layer of premade pie dough on both the bottom and top.   You can be fancy and make your own pie dough for these… but if I am looking for a quick, easy freezer meal I’m going to reach in the cold case for the premade version.

Plan ahead and pick up 6-7 mini aluminum loaf pans when you plan on making this recipe.  I find them in the baking aisle with all the other disposable aluminum baking pans.  These also add to the no-fuss, individualized gift-giving option of the CPP – who wants to worry about giving/getting back a dish?! 😉  I’ve also easily doubled this recipe and made up to 15 CPPs to freeze at a time.  Heads up if you double – I usually feel that the gravy doesn’t thicken as much as I like it to in the doubled version and add a little cornstarch slurry as it cooks to help it out.  We’ll talk about that more down in the recipe.

Did a new neighbor just move in? Do you have a friend with a busy week that could use a go-to dinner? Try these Make Ahead Mini Chicken Pot Pies out and share!  I won’t tell though if you make a batch just for your own freezer… 🙂


Make Ahead Mini Chicken Pot Pies

 Yield: six pot pies per recipe

  • 1 ½ -2 lbs. chicken – breast, thigh, tenders – boneless and diced
  • salt and pepper
  • Olive oil
  • 48 oz. chicken broth
  • 2 tablespoons butter
  • 1 1/3 cup carrots, sliced
  • 1 1/3 cup celery, diced
  • 1 shallot or onion, finely diced
  • 1/2 cup flour
  • 1/4 cup milk
  • 1 cup frozen petite peas
  • 15 oz. box refrigerated pie crust (two pie crusts)
  • Disposable aluminum mini loaf pans (at least 6 per recipe)

Remove the pie crusts from their box and set on the the counter to warm to room temperature.  Heat a tablespoon of olive oil in a large Dutch oven or pot over medium heat.

Season the chicken with salt and pepper.  If I am making one recipe, I tend to use chicken tenders or breasts, whichever is on sale at the store when I shop for groceries.  If I am doubling the recipe, I’ll grab one package of white meat and a package of chicken thighs.  Thighs are incredibly tasty, and inexpensive, and they work well in this dish.  Use whatever you like or have on hand!

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Brown the chicken until cooked through, about 7-8 minutes – work in batches if you are doubling the recipe so that you don’t crowd and cool the pan.  Remove the cooked chicken to a plate and set aside.

Melt the butter in the now-empty Dutch oven over medium heat.  Add the carrots, celery and shallot or onion.  Don’t forget when you are chopping up your celery:  there is a ton of great flavor in the leaves of the celery stalks.  Use the bright green, tender leaves in the center of your bunch (on the left of the picture below) and avoid the darker, larger leaves on the outside (top-right of the picture below) for best taste.

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Stir occasionally and cook the veggies until lightly browned and softened.

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Add the flour to the veggies and whisk for about 1 minute, making a light roux.

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Add the broth and milk and whisk until it thickens, about 5 minutes or so.  Remove from heat.

This is where we need to talk about the cornstarch slurry.  As you can see from the picture above, when I make a double batch of these CPPs, as was the case in these photos, I start the gravy in a separate pot.  This is just because in a double batch there are a TON of veggies to incorporate.  It does take longer to thicken in a double batch and in this instance it wasn’t getting as thick as I liked.  Think about what you want – the sauce will thicken a little as it cools, but you want a sort of biscuits-and-gravy, custardy consistency to this so that it is scoopable to place into the pie crusts and so that it freezes well.  As the gravy was cooking, I ended up adding a slurry of about 1/4 cup of cornstarch and 1/4 cup of water.  That definitely helped to get things going!

Add the cooked chicken (and veggies if using a separate pot to make the gravy) to the thickened gravy.  Taste and adjust your seasoning if needed.  Set this aside or in the fridge to cool completely.  I have even made the CPP filling the night before and let the whole batch chill in the fridge overnight until ready to scoop into CPPs.  (I know you see peas in that picture below… don’t worry, they are coming.  My picture-taking timing was a little off here!)

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Spray each mini aluminum loaf pan with a nonstick cooking spray.  **THIS IS IMPORTANT!**

Unwrap one pie crust and roll it out on a flour dusted counter. Using the mini loaf pan as a guide/template, cut a bottom layer of dough for each mini loaf pan.  Place it in the bottom of each mini loaf pan.

Unwrap the other pie crust, unroll it onto your floured counter, and cut a top crust for each mini loaf pan.   Cut a few slits into each top crust to vent the crust. At this point, I sometimes get a little creative with the dough scraps.  I use them to cover the top, leaving little vents here and there where the dough scraps don’t exactly meet up.  You could also cut the dough into strips and make a weaving pattern across the top ala a dessert pie if you wanted to be super fancy.  You do you when it comes to CPP top crusts.

Grab the filling mixture from it’s chilling location and stir in the frozen peas.  Spoon the filling evenly into each mini loaf pan on top of the bottom layer of dough. Top each loaf with a pie crust – remembering to have some slits or places for steam to escape when baking.

From here, it’s either cook or freeze!

To cook now: 

Brush the top crust with an egg wash (whisk one egg with about a tablespoon of water in a small bowl). Place on a sheet tray and in a 400 degree oven, covered with foil, for about 20 minutes, then uncover and bake another 20-30 until crusts are golden brown.  Let sit a few minutes before serving.

To freeze: 

Wrap each CPP well with plastic wrap and aluminum foil.  I like to then put two CPPs in a gallon freezer bag or vacuum storage bag and seal them up in pairs.

Freeze up to 2 months.

To cook from frozen:

No need to thaw out the CPP!  Unwrap the pot pies and place on a sheet pan.  Brush the top of the frozen CPP with egg wash (whisk one egg with about a tablespoon of water in a small bowl) and replace just the foil on top of the CPP.  Cook at 400 degrees for 40 minutes.  Uncover and cook for another 30 minutes.  Let the pies sit a few minutes before serving.

Want a handy tag for printing the cooking instructions?  Click here!

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What’s your favorite freezer meal?  Let me know what you like and how these super delicious Make Ahead Mini Chicken Pot Pies work out for you!


Full Recipe

Make Ahead Mini Chicken Pot Pies

  • 1 ½ -2 lbs. chicken – breast, thigh, tenders – boneless and diced
  • salt and pepper
  • Olive oil
  • 48 oz. chicken broth
  • 2 tablespoons butter
  • 1 1/3 cup carrots, sliced
  • 1 1/3 cup celery, diced
  • 1 shallot or onion, finely diced
  • 1/2 cup flour
  • 1/4 cup milk
  • 1 cup frozen petite peas
  • 15 oz. box refrigerated pie crust (two pie crusts)
  • Disposable aluminum mini loaf pans – at least 6 per recipe

Remove pie crusts from box and set on counter to thaw/warm to room temp.

Heat 1 tablespoon of oil in a large Dutch oven over medium heat.

Season the chicken with salt and pepper.

Brown the chicken until cooked through, about 7-8 minutes.

Remove the chicken to a plate and set aside.

Melt the butter in the empty Dutch oven over medium heat.

Add the carrots, celery, and shallot/onion.

Stir occasionally and cook until lightly browned.

Add the flour to the vegetables and whisk for 1 minute.

Add the broth and milk and whisk until it thickens, about 5 minutes or so.

Remove from heat.

Add the chicken to the sauce, season with salt and pepper, and mix well.

Cover and refrigerate until completely cooled.

Spray each mini loaf pan with cooking spray.

Unwrap one pie crust, unroll it on a flour dusted counter.

Cut a bottom crust for each loaf pan, place in the bottom of each mini loaf pan.

Unwrap the second pie crust. Cut a top crust, or use the scraps, for each mini loaf pan.

Cut 3 steam vents in each top crust.

Remove the vegetable/sauce mixture from the refrigerator. Uncover the bowl and mix in the frozen peas.

Spoon the mixture into 6 mini loaf tins evenly.

Top each with a pie crust.

 

Wrap well in plastic wrap and aluminum foil.

Freeze up to 2 months.

 

To cook from frozen:

Unwrap the pot pies and place on a sheet pan.  Brush the top of the frozen pot pie with egg wash and replace just the foil on top of the CPP.  Cook at 400 degrees for 40 minutes.  Uncover and cook for another 30 minutes.  Let the pies sit a few minutes before serving.

Osso Bucco

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Will and I have had several “food adventures” together while travelling, trying new restaurants or in our own kitchen. We’re both pretty adventurous eaters, but there are a few things I won’t give in to (looking at you, soft shell crab) or that Will digs his heels in on (loves corn, won’t do hominy).  Every now and then one of us gets to introduce something new to the other.  A while back, Will introduced me to oxtails.

Oxtail is, quite literally, the culinary name for the tail of cattle.  It’s bony, gelatin-rich and typically either used for soups and stocks or in braised dishes. I picked these up at Greak’s Smokehouse, located at Froberg’s Farm in Alvin, but you can also catch them at your local meat market. We’re going the braised route today in Osso Bucco. The oxtails make for a rich, fatty base that is so scrumptious and special. Pair it with a simple side like rice, mashed potatoes or polenta to balance out some of the richness.

Osso Bucco itself is one of my favorite slow-cooked dishes.  It is traditionally made with veal, more commonly made with pork shank, but can most definitely be made with oxtails, beef ribs or beef shank.  It’s a pretty forgiving dish and a great one for Sunday afternoons when it can cook and develop the flavors for a few hours.  This is our take on Osso Bucco.  It’s a little less traditional and skips the tomatoes/tomato paste found in more modern versions.  We use red wine in the base so break out that bottle from the fridge that has just about a cup left in it. (That’s a thing, right?  An unfinished bottle of wine?)

Try this one out and let me know what you think!  What would be your meat of choice?


Osso Bucco

  • 1 lb oxtails, veal, beef ribs, or beef/pork shank
  • Olive oil
  • ¼ – ½ lb pancetta, diced
  • 3 carrots, diced
  • 1 onion, diced
  • 1 shallot, diced
  • 4-5 cloves garlic, minced
  • 2-3 T flour
  • 1 cup red wine
  • 3-4 cups beef broth
  • 2-3 stems fresh rosemary
  • 2-3 stems fresh thyme

Preheat the oven to 350.

Coat the bottom of an oven-safe pot with a couple tablespoons of olive oil.

Saute the pancetta until browned then remove from the pot, reserving the grease.

A quick note about pancetta:  we love it.  Basically because it is fancy bacon.  It is cured pork belly and has a slightly smoky taste, adding more depth of flavor to the Osso Bucco.  If you have ever ordered Carbonara at an Italian restaurant, you have most likely tried pancetta.  We get this pancetta at the deli counter at our local HEB, requesting about a quarter-inch thickness on the slices.  In most grocery stores you can also find some pre-diced packages of pancetta near your deli/cheese selections.  If you aren’t feeling the pancetta, or can’t get your hands on some, thick-cut bacon works just as well.

Here’s a before pic of the oxtails.  Looking lovely!

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Season the oxtails with salt and pepper then lightly coat each one with flour.

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Brown the oxtails for a couple minutes on each side in the reserved pancetta grease, adding a little olive oil if the pot is looking too dry to brown. Remove the oxtails from the pot and set aside.

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Toss the cooked pancetta, carrots, onion, shallot and garlic into the pot, adding a little more olive oil again if the pan is looking a little dry.  Saute the veggies until they begin to soften and brown.

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Add the red wine, scraping the bottom of the pot with your silicone or wooden spoon/spatula to loosen all the brown, delicious bits from the bottom of the pot.

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Let the wine cook down about halfway.  Place the browned oxtails back in the pot, nestling them in with the veggies.  Pour the beef broth in the pot until it covers about 2/3 of the meat.

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Tie the stems of fresh herbs together with some cooking twine.  This allows you to easily fish out the stems after they do their job of seasoning the broth.  You can also make a little pouch for the herbs out of cheesecloth.  Or, in a pinch, remove the leaves from both the rosemary and thyme stems, mince the leaves up and toss them directly into the pot without worrying about removing them later.

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Add the herbs to the pot.  Cover the pot and place it in the oven.

Bake for 2 1/2 – 3 hours, or until the meat is tender and falling off the bone.

Remove from the oven and discard the herb bundle.

Let rest a few minutes and enjoy!

Pictured below are two plating options: one shows a quick flour-based gravy made out of the pot juices and the other is straight from the pot.  Either way… doesn’t it look tasty?!


Full Recipe

Osso Bucco

  • 1 lb oxtails, veal, beef ribs, or beef/pork shank
  • Olive oil
  • ¼ – ½ lb pancetta, diced
  • 3 carrots, diced
  • 1 onion, diced
  • 1 shallot, diced
  • 4-5 cloves garlic, minced
  • 2-3 T flour
  • 1 cup red wine
  • 3-4 cups beef broth
  • 2-3 stems fresh rosemary
  • 2-3 stems fresh thyme

Preheat oven to 350

Coat the bottom of an oven-safe pot with a couple tablespoons of olive oil.

Saute the pancetta until browned.

Remove the pancetta, reserving the grease in the pot.

Season the oxtails with salt and pepper.

Lightly coat the oxtails with flour.

Brown the oxtails for a couple minutes on each side.

Remove the oxtails from the pot, set aside.

Add the cooked pancetta and chopped veggies to the pot.

Saute, adding extra olive oil if necessary, until veggies begin to soften.

Add the red wine, scraping the brown bits from the bottom of the pan.

Let the wine reduce by about half , then place the oxtails back in the pot, nestling in the veggies.

Pour the beef broth in the pot until it covers about ⅔ of the meat.

Tie the stems of fresh herbs together with cooking twine, or secure in cheesecloth.

Add the herbs to the pot.

Cover the pot and place in oven.

Bake 2 ½ – 3 hours.

Remove from the oven and discard the herb bundle.

Serve with mashed potatoes, polenta or rice.