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Osso Bucco (Beef/Wine Stew)




Source of Recipe


Foodie1 - CookinKat


Recipe Introduction


**usually made with veal shanks, but I prefer beef shanks



Recipe Link: http://s4.invisionfree.com/CookinCat/index.php?showtopic=2993&hl=

List of Ingredients




3-4 whole vealor beef shanks (about 1 pound per shank), trimmed
salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white or red wine
3 cups chicken stock
½ teaspoon rosemary
½ teaspoon thyme
1 bay leaf
3 tablespoons fresh flat-leaf Italian parsley, chopped



Recipe



1 For the veal/beef shanks, pat dry with paper towels to remove any excess moisture. Shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine if you'd like. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

2 In a large Dutch oven pot, heat vegetable oil until smoking. Add tied shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.

3 In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes.

4 Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes.

5 Add 2 cups of the chicken stock, rosemary, thyme, bay leaf and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

6 Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.

7P our all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and serve with white steamed rice, noodles or mashed potatoes.