Did anybody see the Summer, this year? I was freezing this past Friday morning, when I went to shop at my local green market. I bought $100 worth of various frozen meats, including beef shanks, from a new vendor, Sun Fed Beef. I guess it’s time to pull out our Fall recipes – I was craving for Ossobuco. Ossobuco should be made with veal shank, but veal is not politically correct. Use the beef, instead; it is equally delicious.
This recipe has been corrected with the help of Michele Scicolone. Thanks.
Veal or beef shank, 4 pieces
Extra Virgin Olive Oil, 2 Tbsp
Flour, 60g / 1/2 cup
Fine sea salt, to taste
Freshly ground black pepper
Dry white wine, 240ml / 1 cup
Water or homemade chicken stock, 240ml / 1 cup
“Final touch”: grated rind of 1 lemon, 1 minced garlic clove minced, 4 anchovies, parsley, all chopped together.
- Dredge the shanks in the flour. In a large heavy skillet, heat the oil and brown the shanks on all sides, add salt and pepper to taste.
- Add the wine and the water/stock. Reduce heat to low, cover and cook (1 hour – 1 and 1/2 hour for veal; 4+ hours for beef ) until meat is tender, but not falling off the bone. Turn the shanks a few times.
- 10 minutes before done, remove the cover, make sure the liquid is almost all absorbed (if not, you know what to do), increase the heat and add the “final touch”.
- Turn to shanks so they can absorbe the “final touch”. Serve immediately.