Osso Bucco

Ingredients 

• 2-3 pounds Osso Bucco

• 1/4 cup butter

• 2 tablespoons minced garlic

• 1/2 large white onion sliced into rings

• 2 medium carrots chopped

• 1/2 cup dry white wine

• 1 tin diced tomatoes

• 1/2 cup beef stock or bone broth

• salt and pepper to taste

Instructions 

• If you want, dredge the osso bucco through flour and coat it.

• Melt the butter in a large oven safe braising pan over medium to medium-high heat.

• Fry the osso bucco in the butter until browned on the outside.

• Remove the beef to a plate, and keep warm.

• Add the onion slices to the skillet; cook and stir until the onion is tender. Add in the garlic and the carrots and fry until the garlic is fragrant.

• Pour in the white wine and deglaze the pan at this point. Stir in the beef broth and the tomatoes.

• Return the beef to the pan, making sure the shanks are submerged in the sauce.

• The best way to cook now is to place the lid on top and cook the shanks in a 180 °C for 4-5 hours, until the meat is tender and falling off the bone.

• For stove top, cover and simmer on the stove top over low heat for 2-3 hours, checking and moving the meat occasionally to ensure that the bottom is not burning.

• Can be served with polenta, rice, mash or pasta, the choice is yours