Osso bucco style. Slow cook. Red wine or dark Belgian beer, beef stock, seasoning, carrots, onions celery. Garlic, small bit of brown sugar, bacon. Cook for 3 hours in Dutch oven. Key is to spread some mustard on some rye bread and put it in the last hour to thicken sauce. At the end push the marrow out of the bone and stir in. Sprinkle with Parsley and a little lemon zest
This is a beef shank, it is not from the neck but from the leg. (Unless that name is some weird synonym).
I first gave a sear to the meat on both sides, than took it out, fried onion and carrot in the juices and fat, then added the meat back in, poured in chicken-beef stock and rosemary, nutmeg, black pepper. Cooked for 3-4 hours, salted addiotionally to taste. Ate with potato puree. It was very good I think, especially the bone marrow 🙂
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Osso bucco style. Slow cook. Red wine or dark Belgian beer, beef stock, seasoning, carrots, onions celery. Garlic, small bit of brown sugar, bacon. Cook for 3 hours in Dutch oven. Key is to spread some mustard on some rye bread and put it in the last hour to thicken sauce. At the end push the marrow out of the bone and stir in. Sprinkle with Parsley and a little lemon zest
This is a beef shank, it is not from the neck but from the leg. (Unless that name is some weird synonym).
I first gave a sear to the meat on both sides, than took it out, fried onion and carrot in the juices and fat, then added the meat back in, poured in chicken-beef stock and rosemary, nutmeg, black pepper. Cooked for 3-4 hours, salted addiotionally to taste. Ate with potato puree. It was very good I think, especially the bone marrow 🙂