Ossobuco with Carrots & Marjoram
Author: Salty Fig
Recipe type: Entree
Cuisine: Italian
Yield: 4-6 servings
- 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.
- Preheat the oven to 300ºF convection
- In a large oven proof pot, heat the olive oil.
- Season the beef shanks with salt and pepper.
- Sear the shanks in the olive oil about 1 minute on each side.
- Remove the shanks to a plate and set aside.
- Add the leek, onion and garlic sauté until the onion and garlic begin to caramelize.
- Add the marjoram and oregano. Mix well.
- Deglaze the pan with the red wine.
- Add the carrots to the pot on top of the onion mixture. Place the seared shanks on top of the carrots.
- Add the tomatoes and the beef broth. Gently mix the liquid to combine the broth and the tomatoes.
- Bring to gentle simmer. Do not boil or the meat will become tough.
- 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.
- ** Adjust the oven temperature during the 2½ -3 hour cooking time so the sauce gently simmers.
Recipe by Salty Fig at http://www.saltyfig.com/?p=4869
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