Osso Bucco For Two

Total Time: 4 hrs 30 mins Preparation Time: 4 hrs Cook Time: 30 mins

Ingredients

• Servings: 2
• 4 teaspoons olive oil
• 2 beef shanks
• 4 teaspoons french dry rub
• 2 stalks celery, sliced 1/4 inch thick
• 4 medium carrots, sliced 1/4 inch thick
• 1 large onion, sliced into thin wedges
• 1 (14 ounce) can roma tomatoes, mush them up a bit-or when in season use 6 fresh and chop them (with juice)
• 1/2 bottle dry red wine, drink the rest
• 1 can beef broth
• fresh cracked black pepper
• 2 sprigs rosemary, stripped and use only the leaves
• 2 sprigs thyme, stripped and use only the leaves

Recipe

• 1 4 hours before cooking or the night before rub the french dry rub into the shanks, both sides.
• 2 in a large dutch oven over medium high heat add the oil and sear the shanks on both sides.
• 3 reduce heat to medium and add the carrots, celery, and onions and cook, as is, for 5 minutes.
• 4 now add the tomatoes, broth, wine and pepper and fresh herbs.
• 5 bring to a boil, cover and reduce to a simmer for 30 minutes.
• 6 when done remove shanks to individual plates along with the vegetables and over high heat quickly reduce the liquid.
• 7 pour this over top.
• 8 i serve this with a cesar salad, garlic bread and roasted potatoes.
• 9 don't forget the wine!