“Osso Buco” Braised Beef Shanks

• 4ea. Beef Shank, about 4-5 pounds in total
• 1/4 cup Olive oil
• 1 cup Soffritto
• 1/2 bulb Garlic, seared brown
• 1/2 cup White wine
• 1 can Crushed Italian Tomatoes
• 1 1/2 cup chicken stock
• 5 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaf
• 1 each Lemon strips
• 2 each Anchovy Fillets, optional
• Salt and Pepper to taste

To make the “Osso Buco” Braised Beef Shanks

1. Pat shanks dry with towel and season shanks with a little salt and coarsely cracked black pepper

2. Heat cast iron add half the oil and sear shanks until golden brown turning as need to get that nice crust

3. Don’t sear the meat too dark. Place shanks in roasting pan, crock pot or use a cast iron dutch oven for entire process

4. Deglaze pans with white wine and reduce by half

5. Add remaining ingredients and bring to a simmer

6. Pour over shanks and wrap pan in foil.

7. Place in a 400 degree oven for thirty minutes, if using crock pot high heat

8. Turn the oven down to 250 and cook until very tender

9. Ribs should be just falling off of their bones and the meat starts pulling apart

10. Let cool in braising liquid or if serving immediately remove shanks and pass sauce through a food mill

11. Return to a pan and reduce cooking sauce to nice sauce consistency

12. Add a knob of butter and stir in

13. Taste and season to your taste

14. You could always add more herbs at this time if you like

15. Baste the shanks with sauce and serve

TO REHEAT

1. Reheat shanks in a 350F oven remove shanks from sauce and reduce juices to sauce consistency. Follow previous instructions.