Osso Bucco dello Struzzo
 

Ostrich Osso Bucco
Ingredients for 4 servings: 5 pieces ostrich osso bucco cut approx. 5-8 oz. each from the neck, 1 onion (4.7 ECC), 1 small (5-1/2" long) carrot (3.5 ECC), 2 celery stalks (2.4 ECC), 3 sprigs each fresh thyme, 3 sprigs each fresh rosemary (.1 ECC), 1 bay leaf (.3 ECC), 3 garlic cloves (2.7 ECC), 3/4 qt. red wine (12 ECC), 1/2 gallon brown veal or beef stock (1.3 ECC), 1 qt. chicken stock (.7 ECC), 1 tablespoon tomato paste (2.5 ECC), 1 large (3" dia) tomato (6.4 ECC), 5 tablespoons olive oil, salt and pepper to taste.
Preparation: Sauté ostrich in olive oil until nicely brown. Add diced onion, carrot, celery and minced garlic and continue sautéing until lightly colored. Add herbs, diced tomato, 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, adjust seasoning if necessary and serve.
Total ECC: 36.8; per person: 9.2 ECC.