Slow cooking is my second favorite way to cook (grilling is numero uno!). There is no substitute for the time it takes to properly break down the connective tissue that leads to the great flavor and texture of meat cooked low and slow. A crock pot is great because you can turn it on in the morning and leave it unattended all day before coming home to a cooked meal. But to do it right a Dutch Oven is the only way to go. You get perfectly even heat because it is made of cast iron. Also, you can sear the meat in the same vessel you slow cook it in, so you don’t lose any of the fond (Fond is the crusty brown bits of delicious-ness stuck to the bottom of the pan during searing… in case you are ever on Jeopardy).
The fancy name Osso Buco just means hollow bone in Italian. While Osso Buco is classically made with lamb or veal shanks, this simple recipe can be used with the shanks of any animal, including beef, pork, goat, etc. It is the marrow from the shanks that gives this slow cooked delight its rich, velvety sauce. In this case we are using beef Marrow or Shank Steaks
, as it shows how a very affordable cut can be made into something extraordinary. Bon Appetito!