top of page


Osso Bucco and Painting

I have previously mentioned that I run. I run about 3-4 times a week, approximately 6-10 kilometers. Once a week I run with my Bestie. It usually is our long run. Each kilometer is a different subject. 3-4 kilometers are dedicated to our children, another on the in laws and parents, another on the hubbies, one k is in silence, just taking it all in or trying to catch our breath and the 2-k left is “What are we going to cook for dinner?”

“Pink Cow” – Digital illustration @ Barbara Adler Art 2022

We can get very creative. I think one of my most creative dishes is my Osso Bucco. Today’s blog is dedicated to my dear running friend and her love of this dish.

“Shell” – Acrylic, Sand and Mediums on Canvas Board A-4 @Barbara Adler Art 2022

Ossobuco is basically a slow-cooked casserole that originated from the Lombardy region of Italy in the 19th century. It is made from the cut shank of meat with bone that has marrow: the “prize” of the dish. Traditionally, the dish is cooked in a Dutch oven with vegetables, wine, and broth. It can be served over mashed potatoes, rice, gnocchi, or freshly baked focaccia to soak up the delicious gravy.

Now comes the creative part; Which wine to add? Which broth to add? What herbs to add? Last but not least: which side dish to serve? Today, you even get a recipe!

Here is my version for Ossobuco

4-6 pieces of meat with bone and marrow cut to a width of 4cm

Carrots, Onion, Parsnip, Celery root, button mushrooms

Parsley, laurel leaves, rosemary, thyme, salt, and pepper

1-2 tablespoons of Tomato paste or pomegranate concentrate

2 cups of freshly made beef broth

1 cup of red wine or a bottle of murphy’s Irish stout (!)

Place at the bottom of the Dutch oven the meat with the bone, on top add the vegetables and fresh herbs. Pour all the liquids on top, cover, and pop it into a preheated oven 175 degrees centigrade for 3-5 hours. The longer the better. Bon appetite!

So, you may ask; You spoke about three different things. Your best friend, running and Osso Bucco. How are they all related to your art? This IS an art blog, no?

I could answer with a cliché: this is “My life as an Artist” (actually quite a good hashtag). Which is true, by the way. In reality, I see the materials for a dish, any dish for that purpose as color, texture, form just like when painting. In comparison to painting, add on taste, smell, and comfort. The downside is that the dish/ artwork disappears by the end of the meal. In the world of painting, the picture can outlive the artists, be a gift for all that see it in generations to come.

Everybody needs art. There is Art for everyone’s state of mind, desires, and tastes. Take a break, reflect and delve into some of my art, to my stories.

All the works on this blog are for sale and are Barbara Adler originals. I love talking about my art, so feel free to DM/contact me regarding my art and possibly make it yours.

See more of my art, perhaps find a suitable workshop and read more of my blogs on my website:

Or follow my process and progress on:


bottom of page