Here’s a variation on Osso Bucco made with oxtails rather than veal or beef shanks. It’s a lovely, savory, slow-cooked main dish perfect for a cold winter day. And if you don’t have time to make it all at once, do the active part in the evening, refrigerate over night, and cook on low in a slow cooker for 6-8 hours the next day.
You can use either red or white wine with this dish. Just make sure its a dry wine.
To keep it gluten-free, serve with polenta or rice. Otherwise, use your favorite noodles.
2 tbsp olive oil
3 lbs beef oxtail
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 cup chopped carrot 1 tbsp chopped garlic
1 tbsp tomato paste (or dried tomato powder)
1 cup dry wine (red or white)
salt and pepper to taste
1 Preheat the oven to 300 F.
2 Pat the oxtails dry.
3 In a heavy, lidded casserole, heat the olive oil to medium high.
4 In batches, sear the oxtails on each side. Remove to a plate.
5 In the same pan, saute the onion, garlic, carrot and celery until lightly browned.
6 Remove from the burner and stir in the tomato powder or paste.
7 Return the oxtails to the casserole, placing them on top of the vegetables (in one layer if possible).
8 Add the wine.
9 Cover tightly and place in the pre-heated oven if you are cooking it all in one day.
10 Cook slowly for two hours,
11 If you are cooking in two stages, refrigerate overnight and use a crock pot or slow cooker the next day to complete.
Degree of Difficulty: Moderately difficult
Oven Temperature: 300°F
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 35 minutes
Serving size: 1/8 of a recipe (6.2 ounces).
Gluten-Free, Low-Carb, Main Dish, Meat