Friday, August 28, 2009

Red wine braised beef shank

1.6 pounds beef osso bucco (2 pieces)
1 teaspoon fresh thyme
1 cup chopped onion
1 cup chopped carrot
1 cup Red wine

Season the osso bucco with salt, pepper + thyme.
Sear meat in a hot pan with 2 tablespoons of oil to golden brown + set aside.
Sauté the vegetables in the same pan for about 5 minutes, then add tomato paste + wine.
Reduce the wine to ¼ its volume + add chicken stock.
Add this + the meat to a small dutch oven + bake at 300 degrees for about 2 and a half hours or until fork tender.

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