So… it’s been awhile. I haven’t stopped cooking, just not had the time to blog the recipes. Now I’ve got a back-log of recipes to post, but will try to get them out to my faithful audience.

Every time I see Osso Bucco, it’s just gorgeous. Whether on t.v., magazines, cookbooks, or other blogs, this has got to be the most photogenic dish. Therefore, I had to try it out. I have to be honest, I’ve only had this once in a restaurant, but we’re just braising some beef shanks and though the ingredients may differ, the technique is the same for all braising recipes.

As usual I took a basic recipe and tweaked it. That is I made it spicier, and took out some ingredients that I don’t think add to the overall flavor (I’m looking at you celery).

Ingredients

• 2 Beef Shanks (get the ones full of marrow)
• 2 tbsp Canola Oil
• 1 Onion
• 3 Carrot
• 4 Cloves Garlic
• 1 Serrano Chile (optional)
• 1 Bay Leaf
• A few sprigs of Thyme
• 2 tbsp Tomato Paste
• 1 tbsp Chili Powder (optional)
• 2 cups Red Wine
• 2 cup Beef Stock
• Kosher Salt to taste
• Ground Black Pepper to taste

Instructions

Wash and dry the shanks. It’s not necessary, but I used some kitchen twine to hold the meat to the bone. As the shanks cook they will get tender and fall off the bone (as they should), but this is to keep everything together and not have bits of meat floating here and there. Now season the meat with salt and pepper – be generous here. Set aside.

Now prep your veggies. They don’t have to be perfect. Slice the onion, chop the carrots, peel & smash the garlic, and if you’re using the Serrano remember that the thinner you slice it the spicier you’ll make the dish. (Yes, you want to keep the seeds as well)

Heat the oil on medium high in a dutch oven or deep enough cast iron skillet with a lid. Sear the shanks, 2-4 minutes per side. Remove meat and set aside.

Lower the heat to medium. Add the onion, carrot, garlic, and Serrano. Add salt, pepper, and chili powder to taste. Saute until browned.

Deglaze the pan with the wine. Stir and scrape the burnt bits from the bottom of the pan. Cook until wine is reduced by half. Add tomato paste and cook for another 5 minutes.

Return the shanks to the pan. Add the bay leaf, thyme, and enough stock to cover the meat at least halfway. Bring to a boil. Reduce to a simmer and cover, but leave the lid slightly ajar. Cook on low for 3 hrs.

After 3 hrs, remove the meat. Be careful, the meat is really melty, but if you used the twine it shouldn’t be too messy. Continue to simmer the liquid uncovered until it reduces to a sauce. Around 20 minutes. Serve the Osso Bucco (twine removed) with the reduced sauce.

Enjoy!