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Ossobuco with Carrots and Marjoram

Ossobuco with Carrots and Marjoram

Ossobuco, aside from being fun to say, is a Milanese dish traditionally made with veal and vegetables. Ossobuco translates to “Bone with a Hole” after the marrow cross-section in the middle of the veal. Veal shanks can be expensive, but I’ve substituted beef or sometimes even lamb to great success at half the price. The cavalcade of carrots in this stew adds a sweetness to the dish that is complimented by the marjoram. This meal freezes well and may be made two days ahead of serving. Reheat gently. Serve with egg noodles, pasta, rice, risotto, polenta or mashed potatoes. Add a glass of red wine on a snowy Sunday in front of the fire, and you’ve got one of the best cures for the winter blues.

Stock Secret: Usually, I have a stash of veal or beef stock in my freezer that I use for stews and Ossobuco, but I’ve used Demi Glace Gold by More Than Gourmet in a pinch. It works a bit better than bouillon as the sauce will thicken as it reduces. If you use store bought beef broth, it will still be delicious, but your sauce will be thinner.

Ossobuco with Carrots & Marjoram
 
Usually I make Osso Buco with Veal Shanks, but these beef shanks turned out delicious at half the price! Serves 4 for an entire shank each or 6 smaller portions
Author:
Recipe type: Entree
Cuisine: Italian
Yield: 4-6 servings
Ingredients
  • 4 ea. Beef shanks
  • 2 Tablespoons olive oil
  • salt, Kosher
  • black pepper, fresh
  • 1 leek, trimmed, ¼ inch dice and washed 3 times.
  • 1 sweet onion, julienne
  • 3 cloves garlic, fresh, minced
  • 1½ cups tomatoes, cherry or grape
  • 3 Tablespoons marjoram, fresh
  • 2 teaspoons dried oregano, Greek
  • 2 bay leaves, fresh
  • ½ cup red wine
  • 2 bunches fresh carrots, peeled, cut in half lengthwise or quartered lengthwise if large
  • 1~26 oz. tetra pack Pomi, strained tomatoes or 1~28 oz. Can pureed Italian San Marzano tomatoes.
  • 6 cups beef/veal broth, homemade or 3 packages of Demi Glace Gold by More Than Gourmet mixed with six cups hot water.
Method
  1. Preheat the oven to 300ºF convection
  2. In a large oven proof pot, heat the olive oil.
  3. Season the beef shanks with salt and pepper.
  4. Sear the shanks in the olive oil about 1 minute on each side.
  5. Remove the shanks to a plate and set aside.
  6. Add the leek, onion and garlic sauté until the onion and garlic begin to caramelize.
  7. Add the marjoram and oregano. Mix well.
  8. Deglaze the pan with the red wine.
  9. Add the carrots to the pot on top of the onion mixture. Place the seared shanks on top of the carrots.
  10. Add the tomatoes and the beef broth. Gently mix the liquid to combine the broth and the tomatoes.
  11. Bring to gentle simmer. Do not boil or the meat will become tough.
  12. Place the pot in the pre heated oven for 2½ to 3 hours or until the meat is fork tender. Adjust the seasoning of the sauce with salt and fresh black pepper.
  13. ** Adjust the oven temperature during the 2½ -3 hour cooking time so the sauce gently simmers.


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