I have been a big fan of Wild Fork Foods for many years and so I was really excited when they reached out and asked me if I wanted to share some recipes using Wild Fork Foods products. While these products were sent to me at no cost, all of the opinions are authentic and my own.
Wild Fork Foods is a meat retailer, offering over 450 frozen meat and seafood products. But thats not all. They also offer a bunch of extra grocery items to make things really easy including seasonings, sauces, bakery items and vegetables.
Each time I have had a Wild Fork Foods delivery, the boxes have arrived ultra well insulated and everything is still very cold and frozen inside. In fact, on my last order, the delivery driver actually delivered it to the house across the street, so it was about another 12 hours after expected delivery, that I was able to get my hands on it. The box was still super frozen, showing no signs of defrosting.
Wild Fork Foods packages are sturdy and in the case of meats-vacuum sealed. It makes them really easy to store and makes sure that they show up in great condition. After opening the packages, I have always found them to be high quality and flavorful.
There are a few different reasons that I like Wild Fork Foods.
Summer is the best time to share great times and great food with your friends and family-and it's made even better and much easier, with the help of Wild Fork Foods.
This shopping list is the products from Wild Fork Foods. Of course their range changes and updates from time to time, so make sure you take a look at what else they have to offer.
To link to the exact product I used, just click the ingredient and it will take you to the listing.
Osso Bucco
Osso Bucco—this is one of those dishes that reminds you why simplicity can be so satisfying. It's not about showing off, it's about taking basic, humble ingredients and turning them into something that blows your mind. Veal shanks, some good stock, and a few vegetables—this isn't molecular gastronomy, it's tradition. But here’s the thing: with a dish this straightforward, there's no hiding. If your ingredients aren't top-notch, the whole thing falls apart. That’s why what you put in the pot matters as much as how you cook it.
Enter Wild Fork Foods. These guys are sourcing ingredients the right way—high-quality, responsibly-raised meats that actually taste like something. You can't just grab any old veal for Osso Bucco and expect greatness; it’s gotta be the real deal. And with Wild Fork, you know you’re getting cuts that can hold their own in a dish as pure and unforgiving as this one. So yeah, ingredients matter—maybe more than anything else. When you're aiming for something that hits deep, you don't want shortcuts.
Osso Bucco
2 medium carrots
2 stalks celery
1 cup Flour
4 veal shanks
Grape seed oil
1 ½ T of tomato paste
1 ½ T minced garlic
1 ½ cup sparkling grape juice
1 cup red wine vinegar
2 sprigs rosemary & 2 sprigs Thyme
2 cups beef stock
2 dried bay leaves
28 oz can crushed San Marzano tomatoes
Gremolata
1 bunch flat-leaf Italian parsley, finely chopped
Zest of 2 lemons
1/2 cup extra-virgin olive oil
Method
1. Start by chopping medium carrots and celery and chop them into manageable bite-sized pieces.
2. Heavily season your flour with Wild Fork foods Butchers salt and pepper. Then coat veal shanks. Pat it down into the veal and flip to repeat on the other sides of each shank. Tie each shank with a length of butcher’s twine, to help maintain its shape.
3. Into a large Dutch oven, add oil over medium-high heat before placing in the veal shanks. Sear each shank for 3 to 5 minutes per side until browned on both sides. Remove the Veal shanks.
4. Pour carrots, celery and the chopped onion into the dutch oven and sauté for 5 minutes. Add tomato paste and garlic. Sauté for an additional minute or so. Deglaze the pot using sparkling grape juice and red wine vinegar. Add the sprigs of fresh herbs, beef stock, and dried bay leaves.
5. Add tomatoes to the braising liquid on medium-high heat and bring it to a simmer. Add the veal shanks into the pot side-by-side.
6. Bring the mixture up to a rolling simmer and partially cover the pot. Place the pot into a 325°F smoker for 2 to 3 hours or until the veal is probe tender.
7. Once tender, remove from oven and allow it to rest for 10 minutes.
8. Make the Gremolata. Combine all gremolata ingredients in a medium sized bowl and set aside.
9. For assembling, lay down a bed of mashed potato. Other traditional options are polenta or risotto. Place your veal shank over top and remove twine. Ladle the liquid along with some of the vegetables over top before garnishing with Gremolata.