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olive oil
3 lbs beef shanks/osso bucco
1/2 cup white wine (dry)
1/2 cup red wine
1 onion, thinly sliced or chunked (whatever your preference)
4 cloves garlic, minced
1 cup beef broth
1 14.5 oz can diced tomatoes
pinch dried thyme
pinch dried rosemary
1 bay leaf
Sea salt (to taste)
Pepper
In large skillet with a lid (or dutch oven), heat olive oil over medium heat. Add shanks and cook for several minutes on each side to sear. Add wines and stir to combine. Add onion and garlic. Stir and cook until onions start to soften. Reduce heat to low and add broth and tomatoes. Season with thyme, rosemary, bay leaf, salt and pepper. Cover and simmer for 2-3 hours over low heat. Stir occasioallyn to prevent burning. Remove from heat and serve.
3 lbs beef shanks/osso bucco
1/2 cup white wine (dry)
1/2 cup red wine
1 onion, thinly sliced or chunked (whatever your preference)
4 cloves garlic, minced
1 cup beef broth
1 14.5 oz can diced tomatoes
pinch dried thyme
pinch dried rosemary
1 bay leaf
Sea salt (to taste)
Pepper
In large skillet with a lid (or dutch oven), heat olive oil over medium heat. Add shanks and cook for several minutes on each side to sear. Add wines and stir to combine. Add onion and garlic. Stir and cook until onions start to soften. Reduce heat to low and add broth and tomatoes. Season with thyme, rosemary, bay leaf, salt and pepper. Cover and simmer for 2-3 hours over low heat. Stir occasioallyn to prevent burning. Remove from heat and serve.
