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Stout Osso Buco Recipe

Stout Osso Buco  Recipe

It’s been eye-opening.

The way the past few months have unfolded has shaken me awake. I’ve had to face the things about myself that I kept hidden like jewels in a wall safe. What I do for attention and what I do to push people away, the masks I wear and the image I project.

There are times in your life when you come face to face to what you’ve been avoiding, like realizing you’ve inadvertently chained yourself to a rabid tiger, and you have a choice to make: it’s kill or be killed.

I’m learning to kill the tigers in my life, I’m trying to face them all regardless of what it stirs up from the dredges of an otherwise calm lake.

I’ve made a decision to put more focus and value on what I’m good at, what I want people to like me for in my head, rather than what my heart that’s still a damaged teenager wants. I want to write another book, another project I can throw myself into and hone the abilities I’ve curated in myself that remind me of that value of what I am, what I want people to see.

The first book revealed who I was, and what I was avoiding in myself. The night before it was due was one of the hardest of my life when I came face to face with a tiger who’d eaten throw his cage.

The second book was a life raft keeping me afloat as I dealt with the fall out from putting that tiger down. This book, the next one, won’t spring from trauma but growth, moving forward and becoming better.

In honor of this decision, I’m giving you the Osso Buco Recipe from my first book: The Craft Beer Cookbook. And I’m reminding you to slay some tigers this year, face it, kill it and become better. We can do it together.

Stout Osso Buco

Yield: 4 servings


    For the Osso Bucco:
  • 4 slices thick cut bacon
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ¼ cup flour
  • 2.5 lbs beef shanks (4 to 5)
  • 2 tablespoon olive oil
  • 1 ½ cups carrots, peeled and sliced (about 2 large)
  • 2 ribs celery, chopped
  • 1 cup white onions, chopped
  • 1 cup porter or stout beer
  • 3 tablespoon tomato paste
  • 3 cups broth (chicken, vegetable, or beef will work)
  • For the Gremolata:
  • ¼ cup fresh flat leaf parsley, chopped
  • ½ teaspoon lemon zest
  • ½ teaspoon orange zest
  • 1 large clove garlic, grated with a zester or microplane
  • polenta, rice or mashed potatoes for serving


  1. In a large pot or Dutch oven, cook the bacon over medium heat until most of
  2. the fat has rendered and the bacon starts to crisp. Remove bacon with a slotted
  3. spoon, set aside, reserve pan and bacon fat.
  4. Salt and pepper the beef shanks liberally.
  5. Add flour to a bowl. One at a time dredge shanks in the flour until well coated.
  6. Return the Dutch oven to heat, allow the bacon fat to get hot but not smoking.
  7. Sear the shanks in bacon fat until browned on both sides. Remove shanks from pot.
  8. Add olive oil to pot along with carrots, celery and onion. Cook until softened,
  9. about 8 minutes.
  10. Add the beer, scraping to deglaze the bottom. Stir in the tomato paste.
  11. Return shanks and bacon to the pot. Pour in broth until shanks are ¾ of the way
  12. covered.
  13. Allow liquid to simmer but not boil for 3 to 3 ½ hours or until meat is tender
  14. and falling off the bone. While shanks are cooking, turn over every 30 to 45 minutes. Add additional broth to maintain a liquid level that is about ¾ of the way up the side of the shanks.
  15. Combine all gremolata ingredients in a small bowl.
  16. Serve with pan sauce, topped with gremolata, over polenta, rice or mashed potatoes.
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This recipe is dedicated to Kel Shively, you will always be missed.

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Joey August 5, 2017 um 10:27 am

Dude. I love this recipe and I love your writing. Feeling like I have some slaying to do. Keep up the good/hard/dirty work.


Sabrina August 5, 2017 um 8:04 pm

Osso bucco is one of the best stewy dishes in my opinion and I absolutely love your version! The stout must provide such a great depth of flavor.


Aimee August 7, 2017 um 5:25 am

It s so hard to remember to value myself and slay the Tigers, so I’m right there with you. By the way, I can’t wait to make this recipe! My mouth is watering, and it’s only 8 AM!


Peter August 7, 2017 um 8:50 am

We all have ways in which we can grow, that’s part of the beauty of life is seeing how people evolve and overcome their fears and demons.


Jason Otto August 8, 2017 um 8:35 pm

The only constant in this world is change. We change and grow, even more so when you face the tigers in our life. There are some any memes and pictures with quotes on them that say things like, that person you see laughing and living it up, maybe be fighting a battle quietly inside. No matter what we project or what we hide, we are all fighting tigers. I don’t know if it is strange to say, but your latest post touched me and I thank you for that. I have been dealing with some issues that affected me deeply and I feel a somewhat kindred. Even though our issues are probably very different, the idea of standing up and facing things head on is mutual. Thanks Again


Jackie August 8, 2017 um 9:49 pm

I’m so glad. I often wonder if anyone reads the intro and I’m glad it helped in some way. I think those of us who hide away when things take a turn are the people who are always assumed to be ok. We just deal with it quietly and privately. I wish you all the luck and strength in the world as you battle it out with the tigers. You’ve got this.


Michelle August 15, 2017 um 6:52 am

Made this for dinner last night. It was perfect!


Jackie August 15, 2017 um 9:26 am

Yay! So glad you liked it 🙂


Diana Lopes August 18, 2017 um 6:42 am

Never made one of these at home before, I’m glad your recipe will be my first try, I’m sure it’ll be super delicious! Thanks for sharing, keep up with this awesome work <3


russ williams October 1, 2017 um 2:35 pm

recipe on the site says this:

"Return shanks and bacon to the pot. Pour in broth until shanks are ¾ of the way
Allow liquid to simmer but not boil for 3 to 3 ½ hours or until meat is tender
and falling off the bone. While shanks are cooking, turn over every 30 to 45 minutes. Add additional broth to maintain a liquid level that is about ¾ of the way up the side of the shanks. "

BUT your video at 18 second mark says bake for 3 hours.

I goiing to go the bake route and guess 250 on the oven temp


Jackie October 2, 2017 um 10:15 am

either way works fine.I’ve done both and it works out relatively the same both ways. Whatever you’re more comfortable with!


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