- 4 pieces buffalo osso buco
- ½ cup of all-purpose flour
- Coarse salt and black pepper
- 4 tablespoons cooking oil
- 3 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped in half
- 1 small fennel bulb, trimmed & chopped
- 3 garlic cloves, minced
- 2 strips orange zest
- 1 bay leaf
- ½ teaspoon dried marjoram
- 1 cup or more dry white wine
- 1 cup chicken or turkey stock
- 2 cups tomatoes, chopped
- Heat oven to 300°F. Pour the flour into a shallow dish, season meat on all sides with salt and pepper. Roll in flour to coat, shake, then pat to remove excess flour.
- Put the oil and 1 tablespoon of butter in a heavy braising pot and heat over medium-high heat. When the butter has melted and the oil is shimmering, put meat flat side down into the pot. Brown the meat turning it once until both sides are caramelized, five minutes per side. Take off and set aside. If the pieces are large, brown in batches. Add oil and butter as needed.
- Put the remaining butter or your choice of cooking oil into the pot and melt on a medium heat. Add onion, carrot, celery, and fennel. Stir until they begin to soften, but not brown. Stir in garlic, orange zest, marjoram, and bay leaf. Let it stew for a minute. Add the wine, increase heat, and bring to boil. Add stock and tomatoes, bring to a boil.
- Place meat in pot so that they are submerged in braise. Pour white wine over the top to just cover meat. Cover with lid, place in oven for 3-4 hours, until meat is completely tender and pulling away from the bone.