OOH! --OSSO BUCCO (SALLYE)
Great served over steamed rice, pasta, or even mashed potatoes; with a side of fresh spinach salad and garlic toast.
4veal or beef shanks (6-8 oz each)
1 Tbspground black pepper
2-3 Tbspolive oil
1 mediumwhite onion
1 cwhite wine
1 can(s)hunts petite diced tomatoes (14 ounces)
1 can(s)hunts tomato sauce (8 ounce)
2 Tbspitalian seasoning ***
1 mediumbay leaf
2-3 cbeef broth
How to Make OOH! --OSSO BUCCO (SALLYE)
Peel carrots and cut into thin julienne slices.
Cut celery ribs into thin julienne slices.
Peel and slice garlic cloves.
Peel and slice onion into thin slices.
- Place flour and salt and pepper into ziplock freezer bag. Seal and shake vigorously to mix well.
Drop beef shanks into bag, reseal and shake vigorously, turning over several times until entire shanks are lightly covered with flour mixture.
- Place large skillet (I use my 12" chicken frier) over medium high heat.
Add just enough olive oil to barely cover bottom of skillet and allow to heat until shimmering.
Place shanks in hot oil and brown on both sides (about 3 minutes per side).
Remove shanks from pan and set aside. LEAVE SKILLET ON BURNER.
- Add wine, carrots, celery, garlic and onions to the skillet with the meat drippings.
Stir with wooden spoon to deglaze bottom of pan.
Turn heat down to medium low and allow to simmer for about 2 minutes, stirring constantly until pan is deglazed.
- Add tomatoes and tomato sauce; stir to blend well.
Add 2 cups beef broth and stir to blend.
Add italian seasoning ***HOMEMADE ITALIAN SEASONING MIX (SALLYE) (or your preferred seasoning) and bay leaf.
Mix spices into tomatoes with wooden spoon.
- Place beef shanks back into pan with tomato mixture and add beef broth if needed to completely cover the shanks.
Turn heat to low and simmer for about 45 minutes or until shanks are tender.
Broth should thicken as it cooks down.
Add more broth or water as needed.
- Good served over rice, noodles or even mashed potatoes.