- (2 shanks) Osso Buco
- (2 pounds) carrots
- (2 stalks) celery
- (2 tsp) thyme
- (2 tsp) garlic
- (1 chopped) onion
- (to taste) salt and pepper
- (12 ounces) Peas
- (12 ounces) green beans
Start with a large pot. 10-12 quarts
Add in your
- Crosscut shanks
- salt and pepper
Fill 3/4 with water and bring to a boil, then turn to low.
Slow cook until the meat falls off the bone.
After the meat is cooked, strain the meat and vegetables from the broth.
Cut the meat up and any whole carrots you added and put it all back in the broth.
Add peas, green beans, and more carrots if desired.
Cook on low for a couple of hours. This allows the vegetables to cook well and absorb all the broth flavors.