Osso Buco with Fresh Vegetables


Osso Buco

  • 4 Smithfield Smoke’NFast Single Bone Osso Buco
  • 2 medium yellow onions
  • 3 garlic cloves
  • 1 fennel bulb
  • 3 medium carrots
  • 3 celery stalks
  • 4 plum tomatoes
  • ¼ cup butter
  • ¼ cup olive oil
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 Tbsp tomato paste
  • 6-8 oz dry red wine or to taste
  • 2 cups beef stock
  • 4 sprigs thyme
  • 1 sprig rosemary
  • 4 bay leaves
  • 1 cup sugar snap peas

Mashed Potatoes

  • 2 lbs Yukon gold potatoes
  • ¼ lb butter, approximately
  • ¼ cup olive oil, approximately
  • Kosher salt, to taste



Osso Buco

Meal Course:

Dinner, Lunch

Dish Type:



Osso Buco

  1. Cook osso buco according to package directions. When it’s heated, deep-fry for 1 to 2 minutes. Set aside.
  2. Meanwhile, peel onions and garlic; chop finely. Chop fennel. Peel carrots, and cut into thick slices on the bias. Chop celery into small pieces.
  3. Chop tomatoes into ½-inch squares.
  4. Heat butter and oil in pot. Add vegetables, and sauté for a few minutes. Add salt, pepper and tomato paste, and sauté briefly. Add wine, stock and herbs. Simmer until vegetables are tender.
  5. Add sugar snap peas and osso buco to vegetables until tender and heated to desired temperature. Remove bay leaves before service.

Mashed Potatoes

  1. Boil potatoes until soft to the touch. Drain, and let sit for at least 15 minutes.
  2. Mash potatoes. Add butter and olive oil slowly until desired texture.
  3. Add kosher salt.