Last week, the North Olympic Land Trust named Clark’s Farm as this year’s Farm of the Year.  In their honor, here is Holly Clark’s fantastic recipe for Osso Bucco.

Italian for Bone with a Hole referring to the cross cut thigh bone that appears in the center of the meat.  This cut of meat requires a long slow braising resulting in a luscious, fork-tender meal best served with risotto or even mashed potatoes.  Using the shank with the bone-in makes for a velvety broth that is packed with flavor and nutrients.  You can purchase Clarks’ on Saturdays at the PA Farmer’s Market or one of the many local markets that carry their meats.  Check out their website for locations.


  • 1 c. onion, chopped
  • 2/3 c. carrots, chopped
  • 2/3 c. celery, with leaf, chopped
  • 1/2 tsp. or more garlic, chopped
  • 1 tbsp. of butter
  • 2 strips of lemon zest
  • 1/4 c. of coconut oil
  • 1 c. of dry white wine
  • 1 ½ c. beef broth as needed
  • 1 ½ c. canned Italian tomatoes, coarsely chopped with juice




  • ¼ tsp. thyme
  • 4 leaves of fresh basil
  • 2 bay leaves
  • 2-3 sprigs of fresh parsley
  • Freshly ground pepper
  • Extra sprigs of coarse chopped parsley


Gremolata Topping Ingredients:

  • 2 Tbsp. fresh chopped Italian parsley
  • 1 large clove of garlic, minced
  • ½ tsp. of grated lemon zest
  • 1 Tbsp. lemon juice


Preparation using a crockpot- Cook onion, carrot, celery and butter with a tsp. or two of the coconut oil in a skillet over medium heat.  Cook until the vegetables are soft and wilted.  Add the garlic and lemon zest.  And if you like garlic, feel free to add as much as 3-4 cloves! Remove from the heat and remove the vegetables.

In the same skillet heat the rest of the coconut oil over medium high heat and brown the shank steaks on all sides.  Do a couple at a time so shanks brown quickly and don’t lose much of the meat juices inside.

Once the meat has been browned, remove the meat from the skillet and add the wine and vegetables back and boil briskly for about 3 minutes, scraping up and loosening any browning residue stuck in the pan.

Add this mixture to your crockpot along with the browned meat. Add the chopped tomatoes with their juices, the thyme, basil, bay leaves, parsley and pepper.  The broth should come up to the top of the shank steaks.  Add more if needed.  Salt can be added but if you are using store bought beef broth take the salt content of the broth in to consideration before adding salt. Try making your own beef broth ahead of time and use Clark Farms beef bones.

Cook for 4-6 hours on medium heat until the shank steaks fall apart.  Serve meat on a platter and pour the sauce over the CLARK FARMS shank steaks. Top with the gremolata topping.  Any leftover chopped parsley just sprinkle it all over the dish and serve.

Dutch oven preparation-Preheat the oven to 325. Use the Dutch oven to cook vegetables and brown meat on the stove top and cover with tight lid and place in the 325 degree oven for 4-6 hours.  Adjustments for liquid amount can be made by adding up to 1/3 cup more liquid as needed or if sauce is too thin when the shank steaks are done you can remove the meat and place the Dutch oven on top of the stove, and over high heat briskly boil the sauce until it thickens.