10 pieces ostrich osso bucco cut approx. 5-8 oz. each from the neck
2 onions, diced
2 carrots, diced
2 branch celery, diced
3 sprigs each fresh thyme
3 sprigs each fresh rosemary
1 bay leaf
5 cloves of garlic, minced
1 & 1/2 qt. red wine
1 gallon brown veal or beef stock
2 qt. chicken stock
2 T. tomato paste
3 tomatoes, diced
5 T. olive oil
salt and pepper to taste
2 onions, diced
2 carrots, diced
2 branch celery, diced
3 sprigs each fresh thyme
3 sprigs each fresh rosemary
1 bay leaf
5 cloves of garlic, minced
1 & 1/2 qt. red wine
1 gallon brown veal or beef stock
2 qt. chicken stock
2 T. tomato paste
3 tomatoes, diced
5 T. olive oil
salt and pepper to taste
- Sauté ostrich in olive oil until nicely brown.
- Add onion, carrot, celery and garlic and continue sautéing until lightly colored.
- Add herbs, tomatoes, wine and stock. Simmer covered 2 1/2 to 4 hours depending on the size of the osso bucco. Meat should be very tender.
- Remove meat and set aside.
- Reduce stock until it has a smooth, thicker consistency. Taste and adjust seasoning.
- Serve on noodles, rice beans or boiled potatoes.
