| Serves 6Ingredients:5 1/2 lbs of grassfed bison osso buco shank or other grassfed or certified organic shank meat of choice
Flour 1 tablespoon of organic butter 1 cup of spelt flour 2 cups organic diced brown onion Method: Heat a large Dutch oven or other large braising pan over medium high heat. Add butter and olive oil to pan. Place about 1 – 1 1/2 cups of flour in a bowl. Dredge shanks in flour and generously salt and pepper to taste. Quickly brown both sides of meat in on medium high heat and remove from pan. If necessary add equal amounts of oil and butter and heat through. Add vegetables, garlic. Sauté until tender and lightly brown (about 7 minutes). Add tomatoes and crush with wooden spoon if necessary. Add wine, pomegranate juice and bay leaves. Cover and simmer until liquid has reduced by half. Add stock, cover and simmer slowly over until veal is tender about 4 – 6 hours. Written by Laura Klein, http://organicauthority.com |
