Slow Sunday Braise

Today's Sunday Dinner was a nice slow cooked Beef Osso Buco.  I've made the classic veal version before but went for the beef per the direction of my butcher, mainly because he saw me about to leave when he said he didn't have any veal shanks.  Im such a sucker for a suggestion, when he said..."how about beef shanks" I quickly turned back around and bought 2 lovely pieces.  Along with some amazing local bread to soak up the amazing sauce that would come from this dish.

• The Butcher:  http://craftbutchery.com/  New to the area and worth a visit, the prices are decent, the meat is organic and delish, and the expertise is clear
• The Bread:  http://sonobaking.com/  Amazing breads, pastries and cookies.  Visit for brunch but note there is no liquor (boo) and pick up a tart to take home

Ingredient Line up

The Osso Buco is simple, classic and very easy.  After some research I found that no matter the type of meat (Veal, pork or beef) use white wine!  One would think beef=red wine but it doesn't, the meat and marrow make such a rich sauce that dry white wine is the perfect compliment.  The stock can match the meat, chicken for veal and pork, beef for beef.

Generously Seasoned

Crust

After 1 hour

The following recipe serves 2 with leftovers for a great sandwich, or over pasta with some extra tomatoes

• 2 Beef Shanks, tied with butchers twine
• 1 Cup Dry white wine
• 1 Cup Low sodium beef stock
• 1 small can tomato paste, or 14 oz can crushed tomatoes
• 2 carrots, cut into chunks
• 2 ribs celery, cut into chunks
• 1 small onion, large dice
• 2 cloves garlic
• Fresh thyme, bay leaf, bunch of parsley - loose or in bouquet garni if you don't want to strain at the end
• Flour for dredging
• Olive Oil/1 pad of butter

The steps are pretty typical with braising...

1. Season generously, lightly coat with flour and brown the meat in a dutch oven over medium heat, once browned on each side let it rest on a plate.  **Tip:  Don't move the meat while its browning, let it sit and get a good crust, it might feel like its burning but its not, if using a thick pan or pot, it cant burn it will just brown and create a crust of flavor
2. Add veg, a layer of S&P and reduce to med/low, let cook for 8 mins
3. Add wine, increase to medium, let simmer for 5 mins, add stock and simmer for another 5, add tomato and simmer for 5 more
4. Add meat back in and cover with veggies.  Make sure the liquid comes up to the meat, add more stock/wine or tomato as needed
5. Put in 275 degree oven for about 3 hours...Some recipes call for simmering on stove top but I prefer the oven, better all around cooking produces more flavor
6. When the meat is falling off the bone and tender, remove carefully and place on platter for serving, cover with foil
7. Strain the bits from the sauce but keep some carrots and celery, its a great addition to the sauce and the veggies are filled with flavor
8. Sprinkle with chopped parsley and lemon zest - I didn't agree with this at first but it adds a brightness to the heavy sauce - worth the extra step

Final Product