NEED MORE POP TARTS
I love marrow. One of my guilty pleasures. This one was off the top of my head this morning. I first ate Osso Bucco when I was a kid. I loved it and always wanted to make it.
So I did. It tasted pretty dang good. Is it a traditional recipe? I have no idea. I am sure I am missing a bay leaf here, a sprig of something there, a spice maybe.
6 beef shanks - both sides salted.
Can of tomato paste
Can of diced tomatoes
1/2 onion chopped
4 celery stalks chopped
1 beef bullion cube, melted down in a little water.
3 carrots chopped
3 cups red wine
Heat dutch oven, add olive oil and brown shanks on both sides. Remove from pot and add celery, onion, carrot. Cook that down for 5-6 minutes, adding salt and pepper.
Add tomato paste, diced tomatoes, stir still smooth. Add shanks back into pot. Cover with wine, bullion and if not fully covered, add water.
Cook the heck out of it. Once at boil, turn it down to simmer and let it go for 3 hours, stirring every now and then. When meat falls off shank bones, it is done. Take the marrow out of the bones and don’t tell anyone.
I serve mine over rice. What I do is strain the veggies over the shanks, take the liquid and cook rice in it. That is rich. Add whatever you want to the rice, or just make rice normally.
Serve it up and enjoy.
If someone has a better recipe for this let me know please.