Five Marys Farms providing all natural beef, pork, lamb, eggs, honey and farm goods from our ranch in Fort Jones, CA.

Five Marys Braised Osso Buco

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Five Marys Cut:

4 Osso Buco Beef Shanks


1/4 cup olive oil
3-4 large carrots 
1 white/yellow onion
1 stalk celery
6-8 cloves of garlic
1/2 cup white wine
1 can crushed tomatoes
1 1/2 cup chicken or beef stock
5 springs thyme
2 springs Rosemary
2 bay leaves
salt and pepper or M5 Spice Rub to taste


Open shanks and pat dry with a towel. Season with M5 spice rub or salt & pepper. Heat deep cast iron pan or dutch oven with half the oil and sear shanks until golden brown, turning to get a good crust but not too dark. Place shanks aside.

Add remaining olive oil and onion, celery and carrots diced small and cooked down in the pan until soft and slightly browned (optional: after browning, put above ingredients through a food processor or vitamix for a "soffritto" that can be made beforehand and stored in the fridge or freezer for your favorite recipes!)

Deglaze pan with white wine and reduce by half. Add remaining ingredients and bring mixture to a simmer.

Pour mixture over shanks and wrap pan in foil. Place in a 400 degree oven for 30 minutes (or high heat on crock pot for 4-6 hours) reduce heat to 250 degrees (or crock pot on low 1-2 more hours) and cook until very tender. Meat should be falling off the bones. Let cool in braising liquid.

*optional - return braising liquid to pan and reduce to a sauce-like texture, add butter or herbs to taste! Use sauce to spoon over Osso Buco to serve. 

Serve with Creamy Polenta or Mashed Potatoes and ENJOY!

Share your creation at #fivemarysmeats & #fivemarysossobuco

Five Marys Favorites Cookbook : VOLUME TWO!

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Our second edition of Five Marys Favorites Recipes is almost ready for release! This volume has 15 of our favorite family recipes with some of our favorite cuts of beef, pork and lamb. It also includes 6 sides and 6 of our favorite drinks including Sidecars five ways and a great bone broth recipe!


Stay Tuned!

Tyler’s Slow Roasted Short Ribs

 Start with Five Marys English Cut Short Ribs

Start with Five Marys English Cut Short Ribs

Serves 4



4 short ribs, about 3 pounds in total

1 yellow onion, diced

1 carrot and 1 celery stalk, diced

4 cloves garlic, minced

1/2 cup extra virgin olive oil

1/2 cup red wine

1 1/2 cup chicken stock

5 sprigs marjoram

5 sprigs thyme

1/2 sprig rosemary

1 bay leaf




Season short ribs with salt and coarsely cracked black pepper and sear each side in olive oil on a cast iron pan until golden brown. 

"Sweat" onions and garlic in drippings of short ribs ( to sweat: cook on medium heat and cook until tender and they become translucent) about 30 minutes. Deglaze with wine and cook until almost dry.

Place short ribs in a braising pan, cast iron dutch oven or crock pot with the one cup of chicken stock.  Bruise herbs and place over the short ribs in the pot.  Cover the ribs with the vegetables.

Place in a 400 degree oven for thirty minutes, or if using crock pot turn to high heat. Then, turn the oven down to 250 and cook until very tender. Ribs should be falling off of their bones.  About 5 hours.


Strain juices from pan and scrape pan.  Strain through a fine mesh sieve and add 4 tablespoons butter to make sauce simmer until butter is melted, whisk smooth.  Baste ribs with buttered juices.


*with velvety mashed potatoes & roasted root vegetables.


Bone Broth - Five Marys Style

Bone Broth is a great Fall recipe to make for nourishment and to have on-hand for all kinds of recipes!


Every successful recipe starts with good ingredients, and bone broth or stock is no exception. The marrow holds so many beneficial nutrients - but you want bones raised naturally without hormones or antibiotics for bones too!

We like to combine marrow and knuckle beef bones - and add a cross-cut beef shanks for some good meatiness and extra marrow too. 



  • 4-5 pounds Five Marys beef marrow and knuckle bones
  • 1-2 pounds meaty cuts like cross-cut shanks
  • 1 tablespoon apple cider vinegar *optional*
  • 12-16 cups water
  • 4 celery stalks, quartered
  • 4 carrots, quartered
  • 2 small or 1 large onion, quartered
  • 6-8 cloves of garlic or 1 head havled
  • Five Marys Spice Rub or Sea Salt & Pepper
  • Fresh bay leaves & sprigs of rosemary/thyme/marjoram *optional - most in the Spice Rub!*
  1. Add bones to a pot or a crockpot and pour apple cider vinegar and water to cover. Let sit for an hour or so (to help pull the mineral out of the bones.)
  2. Bring to a boil and skim off any impurities. 
  3. Add the quartered vegetables and garlic, herbs and spices and cold water to cover.
  4. Bring to a boil and skim any foaming impurities from the top again.
  5. Reduce to a low simmer, cover, and cook for 8-24 hours (if cooking overnight, to be safe - turn off the heat and let it sit overnight, then turn it back on and let simmer all day again) - can also cook in a crockpot on low.
  6. Let the broth cool and use a knife or spoon to get all of the marrow out of the bones and into the broth before discarding bones.
  7. Strain in colander, and then strain again through fine mesh sieve.
  8. As broth cools, a layer of fat will accumulate at the top,
  9. Enjoy the broth as it is, store in fridge up to 5 to 7 days, or freeze for up to 6 months to use in soups or stews.

**Makes about 8-10 cups!


**For a darker, richer bone broth - place bones and vegetables on a sheet tray and roast in the oven until well colored, rotate if necessary. Then follow same instructions above.

**Remove and save that meaty cross cut beef shank meaty to enjoy - shred in pasta sauce or another recipe!