Moose Osso Bucco Bolognese – The Best Sauce!

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Moose Osso Bucco Bolognese - The Best Sauce!
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Moose Osso Bucco Bolognese – The Best Sauce!

Servings

4

servings
Prep time

10

minutes
Cooking time

4

hours 
Total time

4

hours 

10

minutes

Ingredients

  • 1 tbsp of vegetable oil

  • 1 tbsp of butter

  • 4 moose osso bucco (about 2 lbs total)

  • 2 carrots, peeled and grated

  • 1 large onion, peeled and grated

  • 1 tbsp of tomato paste

  • 3 cloves of garlic, minced

  • 1 tsp of dried oregano

  • 1/2 tsp of dried Chili flakes (or to taste)

  • 1 cup of red wine

  • 2 cups of beef stock (or game stock)

  • 2 cups of tomato sauce

  • 1 tbsp of balsamic vinegar

  • 1/4 tsp of nutmeg

  • 1 cup of whole milk

Directions

  • Heat the oven to 350 F. Pat dry the osso bucco and season heavily with salt and pepper. Heat a deep pot under medium-high heat. When hot, add 1 tbsp of vegetable oil and 1 tbsp of butter. When the butter is melted, add the osso bucco to the pot, but do not over lap them. You may have to do two batch. Cook on both sides until brown, about 4 minutes per side, and remove the osso bucco.
  • Reduce the heat to medium. Add the carrots and the onion, and season with a pinch of salt. Cook while stirring, scraping the fond and lightly mashing until lightly caramelized and pureed, for 6-8 minutes. Add the tomato paste, the garlic, the chili flakes and the oregano and cook until the tomato paste is lightly colored, about 2 minutes.
  • Add the wine. Mix and scrape the fond from the bottom of the pot. Let the wine come to a boil and reduce for 2 minutes.
  • Add the stock, the tomato sauce and the cooked osso bucco. Bring to a boil, cover, and place in the oven until the osso bucco are fork tender, 3 to 4 hours. Every hour, rotate the osso bucco and add water if the sauce is getting dry (you still want a fairly thick, caramelized sauce, at the end).
  • Remove the pot from the oven and return on the stove top. Remove the osso bucco, shred them and add the bone marrow. In the sauce, add the nutmeg, the balsamic vinegar and the milk. Stir and bring to a boil before adding the osso bucco. Taste and adjust seasonings. Add sugar if the sauce is too acidic to your taste. Add pasta water if too thick.
  • Done! Serve the Bolognese sauce on pappardelle or your favorite pasta topped with Parmesan cheese, chili flakes an/or garlic mushrooms (click here for my mushroom-recipe). You can also can the sauce or freeze it for future consumption.