Joe’s Easy Ossobuco Soup (8 Crock Pot Hours- on low)

(SERVES 8)

RandallLineback.ThawedOssobuco.jpg
Ingredients - 1 (1).jpg
EasyOssobuco.RandallLineback.jpg
RandallLineback.EasyOssobuco.jpg

A NOTE FROM JOE: This meal literally cooks itself while you’re at work. Do your prep the night before: chop your vegetables and leave 3 pieces of Randall Lineback Ossobuco out to thaw at room temperature overnight. This easy crockpot recipe is meant to use any vegetables you have in your refrigerator and any stock you have on hand (beef, chicken, or vegetable). So substitute ingredients as you wish. I like this as a soup. My wife prefers it as a stew. To thicken this dish, dissolve several tablespoons of flour in a little bit of the broth and use 1 less cup of broth total. Enjoy!

Ingredients

4 cups broth (beef broth preferred)
2 tbs tomato paste
1 28 oz can or box crushed tomatoes (plum tomatoes preferred)
Salt and pepper to taste
Rosemary, Sage, Thyme bundle or 2 tbs dried Bouquet Garni, Or other dried herb mix
1/2 tsp chipotle
1 tbs crushed/ground coriander seeds
2 tbs Extra Virgin Olive Oil
1 Strip of bacon

3 Pieces Chapel Hill Randall Lineback Ossobuco (thaw overnight)

5 medium carrots, sliced into rounds
1 large red onion, coarsely chopped
4 stalks celery, coarsely chopped
7 garlic large cloves, chopped (no need to mince)
3 fennel bulbs, medium sliced
24 oz small red potatoes, sliced into ¼” thick rounds
8 Dollops of plain yogurt (if desired)

Preparation

1) Add 4 cups broth to crockpot
2) Stir in 2 tbs tomato paste and 28 oz can of crushed tomatoes.
3) Add a tied bundle of Rosemary, Sage, and Thyme (or 2 tbs of a dried herb mix), ½ tsp Chipotle pepper, 1 tbs of crushed coriander seeds, 2 tbs of Extra Virgin Olive Oil, and add sea salt and pepper to taste. Stir.
4) Add 3 thawed pieces of Chapel Hill Randall Lineback Ossobuco into liquid.
5) Mix in the vegetables and potatoes.
6) Cook in crockpot for 8 hours at low.
7) The soup is ready to serve. If individual ossobuco portions are not desired, remove the Ossobuco from the pot. Separate the meat from the bone, discarding any chewy bits. Chop the meat into ½ inch pieces and remove the marrow from inside of the bones. Return the mix of meat and marrow to the pot and stir in well. Add more sea Salt and Pepper if needed.

To Serve

Serve the Ossobuco Soup in bowls. Add a dollop of yogurt to each bowl. Optional – grate some fresh lemon rind on top or see the recipe for Gremolada.

 

RETURN TO RECIPES