Beef Ossobucco

Yes I know, normally Ossobucco is made with veal shanks, however living in the US...well veal is not as easy to come by here than it is in Europe, plus it is extremely expensive to buy here compared to beef. So, I decided to play with a common recipe for Ossobucco and adapt it for beef, gotta say it came out nice, so I figured I share the recipe. This is another recipe that was on the old site and I am happy to say that I know of at least 1 friend who tried it and liked it, hehe.

Ok...then here we go...

The Goods:

1 bone in beef shank piece per person

1 to 2 medium onions

1 to 2 carrots

1/2 can of tomatos (you can choose yourself if whole, diced or sauce since some ppl don't like tomatoe pieces in their sauce, i.e. my husband..lol)

1 cup marsalla wine(chardonnay works too)

2 tablespoons flour

 butter to fry

1/2 lemon sliced

salt and pepper to taste

fresh rosemary

The works:

wash the shank pieces and dab dry with a paper towel. In a large, deep pan, melt some butter and fry the shank pieces for about 3 minutes on each side to brown and give a nice crust. Meanwhile, peel and dice your onions, peel and  cut your carrots. Add the tomatos, onion, carrots, rosemary and wine to the pan, stir, reduce heat to low and simmer for about 25 minutes. Add flour to bind sauce a bit, plate, add a slice of lemon ontop of each piece of meat. Serve with rice, noodles or cooked potatoes and enjoy