Stories / Recipes

Recipe: Goat Osso Buco with Pole Beans and Charred Tomato Chermoula

Anna Mowry

Anna Mowry

October 19, 2015


The 2015 JBF Food Conference will explore the future of food, from farm to kitchen to table. Featuring experts and thought leaders from across the industry, we'll examine how the choices we make and the steps we take today will impact what we eat, drink, and grow. In anticipation, we're talking to some of the men and women on the cutting edge of our collective food culture.

This recipe looks ahead to the food world of tomorrow, but we're betting you'll want to make it right away. Our 2015 JBF Leadership Awards chefs and husband-and-wife team Duskie Estes and John Stewart provide an exceptional osso buco variation made with goat, an animal whose grazing habits are gentle on the land. Get the recipe here.


The 2015 JBF Leadership Awards, honoring visionaries working to create a better food world, will take place on October 19 during our 2015 JBF Food Conference in New York City. Watch all the conference speakers, panelists, and talks LIVE at

Our 2015 Leadership Award recipients shed light on a complex array of issues: support of farmers’ rights and education, organic agriculture, just workplace environments for restaurant employees, childhood obesity and hunger, and the empowerment of youth on food justice issues. ​Learn more about our 2015 Leadership Award recipients here.