A Little Taste of Winter: Osso Bucco

Looking to impress a significant other with your fine culinary cuisine? Why not try this delicious Osso Bucco! It is perfect for those cold winter days when all you want to do is stay at home and watch holiday movies all day long.

I was first introduced to this scrumptious dish by my boyfriend, the foodie of all foodies, who wanted to prove he could also cook delicious food and not just eat it! :P After one bite I was counting my lucky stars for having a great guy who not only enjoyed food but could actually make it too!

Here is what you will need:

• 4-5 beef or veal shanks (veal shanks take less time to cook and are more tender)
• 2 tablespoons of tomato paste
• 4 cups of chicken or beef stock (whatever you have on hand)
• 2 medium sized onions diced
• 3 large carrots diced
• 4 stalks of celery
• 2 bay leaves
• 2 tablespoons of Italian seasoning
• salt and pepper
• 2/3 cup of flour

Step 1:

Liberally salt and pepper each side of each shank. On a plate, spread the 2/3 of flour and lightly coat both sides of each shank. Tap off excess flour.  In a hot skillet/pot add 2 tablespoons of oil.  Once the oil is almost smoking add each shank and brown both sides of the shanks. They will not be cooked by any means, the point is just to get the sides brown. Brown = flavour later on ;) Remove from skillet and put the shanks aside for the time being.

Step 2:

In the same skillet/pot where you have all your brown bits, lower your burner to medium heat and add the diced carrots, onions and celery. Salt your vegetables. You want them in there long enough for the onions to turn translucent and the carrots and celery to soften. Once this has occurred, about 8-10 mins, add 2 tablespoons of tomato paste and stir. Add 2 cups of stock and reduce it by half. Put your shanks back into the pot and add another cup of stock so that they shanks are almost fully covered by stock or at least three-quarters of the way submerged. Add 2 tablespoons of Italian seasoning. Reduce the heat to low and put the lid on the pot. Every 15-20 minutes flips your shanks over (this is not necessary but I like to make sure even heat distribution).

Step 3:

After about 3 hours of cooking, you should be left with fall off the bone deliciousness =) Take your shanks out and reduce the sauce even further on medium heat for a thick rich sauce. Douse the shanks with this reduced sauce and serve with warm bread or on a bed of rice.

Enjoy!