Recipes
Recipes
INGREDIENTS
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eight osso buco-cut shanks (use lamb or beef)
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5 Tablespoons Tuscan Blend Olive Oil [Buy Here]
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2 teaspoons ground cumin
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2 teaspoons ground cinnamon
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1 teaspoon ground coriander
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2 onions, peeled and chopped
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6 carrots, chopped
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6 to 8 celery ribs, chopped
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2 fennel bulb, trimmed and chopped
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10 cups organic chicken stock (it should come about 2/3 of the way up the sides of the shanks)
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¾ cup red wine
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¼ cup Honey Balsamic vinegar [Buy Here]
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1 cup fresh tomato sauce
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freshly ground salt
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freshly ground pepper
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polenta, for serving
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parmesan, for serving
PROCEDURE
Blend the cumin, cinnamon, and coriander together in a small bowl. Sprinkle the shanks with the spice mixture.
Heat olive oil in a dutch oven or other heavy bottom oven-safe pot over medium heat. Brown the shanks, cooking for 5 to 6 minutes per side, letting a golden crust to form on each side.
Reduce the heat to medium-low. Add the carrot, onion, celery, and fennel; sauté until slightly browned. Season with salt and pepper.
Return the shanks to the pot. Pour in the stock, wine, balsamic vinegar, and tomato sauce. Bring the liquid almost to a simmer. Cover the pot with a lid and cook for 3-1/2 or 4 hours - until it’s almost falling off the bone. Osso buco should be tender and juicy, but still hold its shape.
Spoon polenta in a bowl, top with shank, and sprinkle with cheese. Serve immediately.