Osso Buco? Well.... sorta?

Osso Buco

I have to be upfront and honest with this one. This recipe really didn't turn out the way I wanted it to at all. Mostly because I'm an idiot and forgot to truss the beef shanks so that they wouldn't fall apart during the braising process. What you see in the picture below is my attempt to make the dish look pretty even though I had to piece it together. The good news was that it was tasty, I mean how could it not? I used a whole bottle of wine and a whole head of garlic to braise the meat in for 4 hours. Anything cooking in that would taste good? Truly, anything! 

I first had Osso Buco when I was in college. We had to make it for one of our food labs when we were learning different cooking methods and I instantly fell in love with the dish. The flavours are rich, hardy and fully developed. What isn't there to love about that? I would say that it would be best enjoyed in the summer on a cool summers eve. Osso Buco comes from Italy and is traditionally made from veal shanks that are braised in white wine, vegetables and broth. The bone is left in and served with risotto or some sort of rice dish. My take on this dish is clearly a variation on that. I used beef shanks, red wine, and I didn't serve the bone in... So I guess it really isn't Osso Buco at all, more like braised beef shanks... They were tasty and super easy to make, the recipe is below. Serve this with roasted potatoes, and steamed broccoli florets for an excellent combo. 

Osso Buco

4, 1" thick Beef Shanks
1 Bottle of Red Wine (I used Shiraz)
1 Head of Garlic Peeled
1 Onion Finely Chopped
1 Bay Leaf
Salt and Pepper to taste
1 Cup Flour
2 Tablespoons of Olive Oil
4 Tablespoons of Tomato Paste

Season shanks with salt and pepper and dredge in flour. Heat pot to medium high heat and brown shanks on both sides. Remove Shanks from pot. Sweat onions and garlic in the pan and deglaze with a bit of red wine. Stir the bottom of the pot with a wooden spoon so that all the little bits that are stuck release. Add in the rest of the bottle of wine and bay leaf, season with salt and pepper.  Add the shanks back into the cooking liquid and simmer for 4 hours. Once the shanks are cooked remove them from the cooking liquid with a few ladles and hold in a warming oven. Turn the heat up and begin to reduce the cooking liquid. This will become the sauce. Add in Tomato Paste and with an emerson blender, blend the liquid until smooth. Reduce until it coats the back of a spoon and season with salt and pepper. 

Serve with your favourite starch and veg. and enjoy!