Thursday, March 17, 2011

Paleo Osso Bucco

I had gotten some beef shanks (aka beef osso bucco) from the farming group we are part of. My husband begged me to make a more traditional osso bucco for dinner. After doing plenty of research I had figured out the key elements. While this osso bucco was made with beef shanks, I am sure it would also work really well with veal. This dinner is decadent and delicious. Something about slow cooked meat that is fork tender that just gets mouths watering. Now this recipe has plenty of wine in it, if you are against cooking with wine, feel free to sub with broth, tomato juice or just water. Just be aware that it will alter the flavor.

Paleo Osso Bucco

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)

In large skillet with lid (or dutch oven), heat oil of choice 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 on occasion to prevent burning. Serve and enjoy!

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