Homemade Beef Ossobuco: A Comfort Food Journey to Italy.

 

        Ingredients:

• ​Beef shanks (Ossobuco)
• ​Celery, carrots, and onions (finely chopped)
• ​Garlic cloves
• ​Bay leaves
• ​Tomato paste & cherry tomatoes (Pachino style)
• ​White wine
• ​Flour, salt, and pepper
• ​Extra virgin olive oil

​Instructions:

1. ​Prepare the meat: Season the raw beef shanks with salt and pepper, then coat them evenly with flour on both sides.
2. ​Sear: In a large pan, heat a drizzle of olive oil with a whole garlic clove (in its skin). Sear the meat for a few minutes on each side until golden brown. Remove the meat and set it aside.
3. ​The Soffritto: In the same pan, add the chopped celery, carrots, and onions. Mix in the tomato paste, a finely crushed garlic clove, and bay leaves. Cook over medium-high heat until the vegetables are well-browned (creating that delicious Maillard reaction).
4. ​Deglaze: Return the beef to the pan. Once it starts to stick slightly to the bottom, deglaze with a generous splash of white wine.
5. ​Slow Cook: Add the cherry tomatoes and two large glasses of water. Cover with a lid and simmer on low heat for about an hour.
6. ​Reduce: For the final 30 minutes, remove the lid to let the sauce reduce and thicken into a rich glaze.
7. ​Serve: Best served warm. Buon appetito!